Old-Fashioned Brach’s-Inspired Nougat Candy

Let’s Make Some Sweet, Chewy Magic: Old-Fashioned Brach’s-Inspired Nougat Candy

Hey there, my fellow flavor adventurer! Clara here, welcoming you back to my kitchen—the official headquarters of Unknown. Today, we’re diving headfirst into a project that’s less about a salad bowl and more about a candy bowl. We’re talking pure, unadulterated, joy-in-every-bite nostalgia. We’re making our very own homemade version of that iconic, chewy, colorful, and utterly delightful Brach’s Nougat Candy.

You know the one I’m talking about. That beautiful block of soft, vanilla-scented nougat, studded with bright, fruity gumdrops and little marshmallow bits, all wrapped up in a sweet white chocolate embrace. It’s the candy that makes an appearance every holiday season, sitting proudly on the table next to the fudge and the peanut brittle. It’s the treat you sneak a piece of when you think no one is looking, and your teeth sink into that perfect, slightly resistant chew that gives way to a burst of fruit flavor. It’s happiness, squared. Literally.

I’m a firm believer that healthy living has room for this kind of magic. It’s about the recipes that feed your soul as much as your body, the ones that bring people together and spark those “oh my gosh, you made this?!” moments. This recipe is exactly that. It’s shockingly easy, requires zero fancy candy thermometers, and is basically foolproof. So, grab your favorite mixing bowl and let’s cook up a batch of sweet, chewy memories together. I promise, your inner child (and all your actual friends and family) will thank you.

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A Sweet Slice of Memory

This candy takes me right back to my grandma’s linoleum-floored kitchen, a place that always smelled like a beautiful collision of brewing coffee and something baking. Every December, her countertops would transform into a candy factory. There’d be trays of divinity (that sometimes failed), pans of peanut brittle cracking away, and right in the center, always, was her famous nougat candy.

She never called it “Brach’s-style”; to us, it was just “Grandma’s Christmas Candy.” My sister and I were officially on gumdrop-stirring duty, which was the best job in the world because it came with the high-stakes responsibility of “quality control” (read: eating a few gumdrops straight from the bag). I remember the sheer wonder of watching the mountain of white chocolate chips and marshmallows melt into a smooth, glossy river in her big saucepan. She’d let us stir with her wooden spoon, her hands gently guiding ours, teaching us the rhythm of the kitchen. The best part was, of course, licking that spoon after we’d poured the sticky, glorious mixture into the pan. It was a ritual. That candy wasn’t just a treat; it was a token of togetherness, a sweet, chewy symbol of holiday love. Making it now, in my own kitchen, feels like keeping a little piece of her magic alive.

Gathering Your Candy-Making Crew: The Ingredients

Here’s the beautiful part: you only need a handful of simple ingredients to create this masterpiece. No hard-to-find items here! Let’s break them down, because knowing your ingredients is the first step to kitchen confidence.

• 2 bags (12 oz each) White Chocolate Chips: This is the rich, creamy base of our candy. It sets up firm and gives that classic “nougat” flavor we’re after. Chef’s Insight: Please, please use real, high-quality white chocolate chips, not white baking morsels or candy melts if you can help it. The better the chocolate, the better the flavor and texture. Look for ones with cocoa butter in the ingredients!
• 2 bags (10 oz each) Mini Marshmallows: These are the secret to that iconic, fluffy-yet-chewy texture. The minis melt down evenly and seamlessly into the chocolate. Substitution Tip: In a pinch, you can chop up large marshmallows, but the minis are truly the way to go for smooth melting.
• 5 tablespoons Unsalted Butter: Our trusty helper for preventing the mixture from seizing up and for adding a lovely, rich mouthfeel. Using unsalted lets us control the saltiness of the final product.
• 2 cups Gumdrops (or 2 packs of Swedish Fish, chopped): The star of the show! These provide the brilliant pops of color and that wonderful, fruity chew. Chef’s Insight: I love using the classic fruit-flavored gumdrops (the spiced ones can be a bit strong for this). If you’re using Swedish Fish, give them a rough chop so they’re easier to bite into and distribute more evenly. This is your chance to get creative with the colors!

Crafting Your Candy: Step-by-Step Magic

Ready to see some kitchen alchemy in action? Let’s do this! I’ll walk you through each step with all my favorite tips and hacks to ensure your candy turns out perfectly every single time.

Step 1: The Low and Slow Melt
Grab your largest, heaviest-bottomed saucepan. Trust me on the “largest” part—this mixture expands as it melts! Place it over LOW heat. This is the most important step. We are not rushing this process. Add your white chocolate chips, mini marshmallows, and butter. Now, arm yourself with a sturdy wooden spoon or silicone spatula and start stirring. Constantly. Gently. You’re not whisking, you’re folding and stirring until everything becomes one smooth, luscious, creamy pool of goodness. This should take about 7-10 minutes. If you see steam, your heat is too high! White chocolate is delicate and can burn or seize up if treated harshly.

Step 2: The Slight Cool Down
Once your mixture is completely smooth and there’s not a marshmallow puff or chocolate chip in sight, remove the pan from the heat. Let it sit for just a minute or two. This brief cooling period is crucial. If we add the gumdrops to the scorching hot mixture, they might melt completely and turn our beautiful candy into a murky, monochromatic mess. We want to keep those vibrant colors and distinct chewy bits! You’ll know it’s ready for the next step when you can touch the bottom of the pan comfortably.

Step 3: The Fun Part – Stir In the Color!
Now, dump in your colorful gumdrops (or chopped Swedish Fish)! This is where the party starts. Stir vigorously but gently until every last gumdrop is completely enveloped in the white chocolate marshmallow base and they’re evenly distributed. You want a little bit of fruity goodness in every single bite.

Step 4: Pan and Smooth
Prepare a 9×13-inch baking pan. You can grease it lightly with butter or, my absolute preferred method, line it with parchment paper. The parchment paper will give you “slings” to easily lift the entire block of set candy out of the pan later, making slicing a total breeze. Pour your candy mixture into the prepared pan. Now, take your spatula or, even better, lightly wet your hands and press the mixture down firmly into an even layer. Getting it nice and compact now means you’ll get clean, non-crumbly slices later.

Step 5: The Patient Wait (The Hardest Part!)
Pop the pan into the refrigerator. We need it to set up completely, which will take at least 3 hours, but I often let it go for 4, or even overnight. Don’t try to shortcut this by putting it in the freezer! A slower set in the fridge gives us the perfect, firm-yet-chewy texture we’re dreaming of.

Step 6: Slice and Celebrate!
Once it’s rock solid, lift the candy block out using the parchment paper sling and place it on a cutting board. Use a large, sharp knife to slice it into squares or rectangles. For super clean cuts, you can briefly run the knife under hot water and wipe it dry between slices. Now, admire your beautiful work! You just made homemade candy!

Sharing the Sweetness: How to Serve

This candy is a showstopper all on its own! Pile the squares high on a beautiful vintage plate or a modern cake stand for a gorgeous contrast. They’re the perfect addition to any holiday cookie tray, a wonderful homemade gift tucked into a cellophane bag with a pretty ribbon, or simply the best treat to have waiting for guests (and yourself!) with a cup of coffee or tea. It’s rich, sweet, and chewy, so little squares are perfectly satisfying.

Make It Your Own: Delicious Variations

The fun doesn’t stop with gumdrops! This recipe is a fantastic blank canvas. Here are a few ways to mix it up:

• Nutty Nougat: Stir in 1 cup of chopped roasted peanuts, almonds, or pistachios along with the gumdrops for a fantastic crunch.
• Tropical Twist: Swap the gumdrops for chopped dried pineapple, mango, and papaya, plus a handful of shredded coconut.
• Chocolate Lover’s: Fold in 1 cup of mini chocolate chips (dark, milk, or semi-sweet) for a double chocolate experience.
• Peppermint Patty: Omit the gumdrops and stir in 1 cup of crushed peppermint candies or candy canes for a cool, festive vibe.
• Allergy-Friendly: Use vegan-friendly white chocolate chips and marshmallows, and ensure your gumdrops are gelatin-free to make this dairy-free and vegan!

From My Kitchen to Yours: Chef’s Notes

This recipe has been through a few iterations in my kitchen. The first time I made it, I was so impatient I tried to slice it after an hour. It was a delicious, gooey mess—still tasty, but not sliceable! Patience is truly the secret ingredient. I’ve also learned that the brand of white chocolate matters. A cheaper brand made the candy overly sweet and a bit waxy, while a good-quality one made it taste truly luxurious. One time, my nephew was “helping” me and decided to add a whole extra bag of gumdrops “for more flavor.” It was almost more fruit than nougat, but honestly? It was pretty amazing. Don’t be afraid to play around and find your perfect mix-in ratio. That’s the joy of cooking!

Your Candy Questions, Answered!

Q: My white chocolate mixture seized up and got grainy. What happened?
A: This almost always means the heat was too high. White chocolate is very sensitive and can easily scorch or seize (where the fats separate and it looks curdled). Always use low heat and stir constantly. If it seizes, unfortunately, it’s hard to come back from. It’s still edible but the texture won’t be smooth. Start over with a new batch and lower that heat!

Q: Can I use a double boiler instead of a direct saucepan?
A: Absolutely! A double boiler is a fantastic, gentle way to melt the chocolate and marshmallow mixture without any risk of burning. If you’re nervous about the direct heat method, definitely use a double boiler.

Q: How should I store this candy, and how long does it last?
A: Because of the butter and chocolate, it’s best kept in an airtight container in the refrigerator. It will stay perfectly fresh and maintain its ideal chewy texture for up to 2 weeks… if it lasts that long! You can also freeze it for up to 3 months. Thaw in the fridge overnight.

Q: My candy is too hard to cut!/My candy is too soft and sticky!
A: Too hard? It might have been over-chilled or the mixture was over-heated. Let it sit on the counter for 5-10 minutes before slicing. Too soft? It likely didn’t set long enough. Pop it back in the fridge for another hour or two. Ensure you’re using the correct measurements—too many marshmallows can also affect the set.

Nutritional Information

Prep Time: 10 minutes | Chill Time: 3-4 hours | Total Time: 4 hours | Yield: About 24 pieces

Per Serving (1 piece): Calories: 190 | Fat: 8g | Saturated Fat: 5g | Carbohydrates: 29g | Sugar: 25g | Protein: 1g | Sodium: 35mg

Please note: This is an estimated nutritional breakdown based on the specific ingredients I used. It will vary slightly depending on your brands and any substitutions.

This Old-Fashioned Brach’s Nougat Candy is as fun to make as it is to eat—chewy, colorful, and full of nostalgic charm. With no cooking required, it’s the perfect easy holiday project for gifting, sharing, or adding to your festive dessert trays. One bite of this fruity, marshmallow-packed treat, and you’ll be transported right back to childhood holiday memories!