This fudge nougat is a layered, chocolate-covered candy with a firm fudge base and a chewy peanut-marshmallow center. It is a home-style, American candy-bar-inspired version; unlike some airy egg-white nougats, this one uses marshmallow creme for a simpler, reliable texture.
Ingredients
- Nonstick cooking spray, for the pan
- 1½ cups (255 g) semisweet chocolate chips, for the base
- ⅓ cup (100 g) sweetened condensed milk
- 1 tablespoon (14 g) unsalted butter, for the base
- ½ cup (100 g) granulated sugar
- ¼ cup (60 ml) evaporated milk
- 2 tablespoons (28 g) unsalted butter, for the nougat
- 1 cup (128 g) marshmallow creme
- ½ cup (125 g) creamy peanut butter
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (145 g) roasted peanuts, roughly chopped; salted or unsalted
- 1 cup (170 g) semisweet chocolate chips, for the topping
- 1 teaspoon (5 ml) neutral oil, such as canola or sunflower oil
Instructions
- Prepare the pan and ingredients. Line an 8-inch (20 cm) square pan with parchment paper, leaving a little overhang on two sides so you can lift out the candy later. Lightly coat the parchment with nonstick spray. Measure the ingredients before starting the sugar syrup, chop the peanuts, and set a candy thermometer nearby. Having everything ready matters because the nougat mixture thickens quickly once it leaves the saucepan.
- Make the chocolate base. Put the 1½ cups (255 g) chocolate chips, condensed milk, and 1 tablespoon (14 g) butter in a microwave-safe bowl. Heat in 20-second bursts, stirring thoroughly after each one, until smooth; this usually takes about 1½ to 2 minutes in total. Alternatively, melt them in a heatproof bowl set over a pan of gently simmering water, keeping the bowl above the water. Spread the mixture evenly in the lined pan, reaching the corners. Refrigerate for 20 minutes, until the surface is firm enough to support the next layer.
- Cook the nougat syrup. In a small, heavy-bottomed saucepan, combine the sugar, evaporated milk, and 2 tablespoons (28 g) butter. Stir over medium heat until the butter melts and the sugar looks dissolved. Bring the mixture to a steady boil, then cook without stirring until a candy thermometer reads 234°F (112°C), the soft-ball stage. This generally takes 5 to 8 minutes after it reaches a boil, but use the temperature rather than the clock as your guide. Keep the thermometer tip in the syrup without touching the base of the pan.
- Finish the nougat layer. Take the saucepan off the heat. Stir in the marshmallow creme, peanut butter, and vanilla until evenly combined; the mixture will be thick and glossy. Fold in the chopped peanuts. Work steadily, but take care not to scrape hot syrup onto your hands. Spoon the mixture over the chilled chocolate base and gently press it into an even layer with a lightly greased spatula. Refrigerate for 20 minutes so the top firms enough to cover cleanly.
- Add the chocolate topping. Melt the remaining 1 cup (170 g) chocolate chips with the neutral oil using the same microwave-burst or double-boiler method. Stir until no chips remain. Pour the chocolate over the nougat and spread it to the edges. For a smooth finish, tilt the pan gently rather than pressing hard on the nougat. Refrigerate for 60 minutes, or until the top is set and the center feels firm.
- Cut and serve. Lift the slab from the pan using the parchment overhang. Let it stand at room temperature for about 10 minutes, then cut it into 16 squares with a large, sharp knife. For tidy cuts, warm and dry the knife between slices. If the chocolate cracks, let the slab soften for a few more minutes before continuing.
Tips
- Use a thermometer if possible. Sugar syrup moves from soft to firm quickly near the target temperature, and a small difference can change the nougat from pleasantly chewy to tough. Check that the thermometer tip is submerged but not resting on the pan. Without one, drop a little syrup into cold water: at soft-ball stage it gathers into a soft ball that flattens when lifted. A thermometer is more dependable.
- Measure the syrup ingredients accurately. Use evaporated milk, not sweetened condensed milk, in the nougat. Condensed milk contains added sugar and is much thicker, so swapping it in can make the layer overly sweet and alter how it sets. The condensed milk belongs only in the chocolate base.
- Choose a thick, stirred peanut butter. Very oily natural peanut butter can make the nougat softer or uneven. If that is what you have, stir it thoroughly until the oil is incorporated before measuring. Salted peanuts give a sweet-salty contrast; if using them, taste before adding any extra salt, which this recipe does not require.
- Keep the layers level and let them set. Spread the base evenly before chilling, and do not rush the setting stages. A cold, firm base supports the warm nougat better, while chilling the nougat before adding the cap helps prevent the layers from blending. The nougat may be sticky, so a lightly greased spatula is more useful than adding extra sugar.
Serving Suggestions
Serve the squares slightly cool or at room temperature, when the chocolate is firm but the center is easy to bite. They are rich, so 1-inch (2.5 cm) squares make a satisfying portion; cut smaller pieces if offering them alongside other desserts. Arrange them in paper candy cups on a dessert tray, or serve one with coffee, tea, or a glass of cold milk.
For a dessert assortment, pair the candy with fruit, crisp cookies, or plain shortbread. The clean chocolate top makes the squares easy to stack in a single layer for a party platter, but avoid leaving them in a warm spot where the coating can soften. If serving from the refrigerator, let the pieces sit out for 10 to 15 minutes so the nougat is pleasantly chewy rather than very firm.
Variations
Make it nut-free: Replace the peanut butter with a thick sunflower-seed butter and omit the peanuts. Check that the seed butter is well stirred and not unusually runny. The flavor will be more earthy and the texture may be a little softer, so keep the finished candy chilled until close to serving.
Change the crunch: Swap the peanuts for the same weight of chopped roasted almonds, cashews, or hazelnuts. Toasted nuts give a deeper flavor; let them cool completely before folding them in. For a lighter crunch, use ¾ cup (20 g) crisp rice cereal instead of the nuts, folding it in gently at the end so it does not break down.
Use different chocolate: Replace the semisweet chocolate with bittersweet chips for a less-sweet finish, or use milk chocolate for a sweeter, softer-tasting candy. White chocolate can be used for the topping, but it scorches more easily, so melt it in short bursts and stir frequently. Keep the chocolate amounts the same by weight for consistent coverage.
Storage and Reheating
Store the cut squares in an airtight container in the refrigerator for up to 1 week, separating layers with parchment so the chocolate tops do not stick. Refrigerate the candy within 2 hours of making it, and do not leave a serving plate at room temperature for more than 2 hours. In a warm room, return the pieces to the refrigerator sooner if the chocolate begins to soften.
For longer storage, freeze the squares in a sealed freezer-safe container, with parchment between layers, for up to 2 months. Thaw them in the refrigerator for several hours or overnight, still covered, to limit condensation on the chocolate. Let thawed pieces stand at room temperature for 10 to 15 minutes before serving. Reheating is not recommended: heat softens the chocolate coating and can make the nougat greasy or loose. If the candy feels too firm straight from the fridge, simply let it sit briefly at room temperature instead.
Frequently Asked Questions
Can I use regular marshmallows instead of marshmallow creme?
Marshmallow creme blends smoothly into the warm syrup and peanut butter, which gives this layer its even, chewy texture. Mini marshmallows can melt unevenly and make the mixture harder to spread. If you substitute them, measure by weight and melt them gently first, but expect a somewhat different texture; marshmallow creme is the more reliable choice here.
Why did my nougat turn hard or crumbly?
The syrup may have cooked past 234°F (112°C), or the candy thermometer may have been touching the bottom of the pan and reading too high. Heat also continues to carry over briefly after the pan comes off the burner. Check the thermometer position and remove the syrup promptly at the target temperature. Very dry or old marshmallow creme can also make mixing more difficult.
Can I make this without a candy thermometer?
Yes, though judging the soft-ball stage takes practice. Drop a little boiling syrup into a cup of cold water; if it forms a soft ball that flattens easily between your fingers, it is near the correct stage. If it dissolves, keep cooking; if the ball feels firm, it has gone too far. Avoid touching the syrup directly while it is hot, and use a thermometer if you have one.
How do I keep the chocolate from cracking when I cut the squares?
Let the slab stand at room temperature for about 10 minutes before slicing. Use a large sharp knife, press straight down rather than sawing, and wipe the blade clean between cuts. If the top still cracks, wait a few more minutes for it to soften slightly. A teaspoon of neutral oil in the topping also helps it cut more neatly without making it runny.
Can I make the squares ahead?
Yes. Make them up to a week ahead and keep them covered in the refrigerator, then cut them before serving if you want especially clean edges. For the best texture, allow refrigerated squares 10 to 15 minutes at room temperature before serving. You can also freeze them for up to 2 months and thaw them covered in the refrigerator.
Can I double the recipe?
For twice as many squares, make two separate batches in two 8-inch (20 cm) pans rather than doubling the sugar syrup in one small saucepan. A larger batch heats less evenly and can be harder to judge at soft-ball stage. If you have a larger pan, a doubled batch can work, but the layers will be thinner and the setting and cutting times may change.
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