Soft Vanilla Nougat

A classic confection made with whipped egg whites, sugar syrup, and fragrant vanilla beans. This soft nougat forms the perfect base for homemade candy bars or can be enjoyed on its own.

8 servings

29 min

Published October 4, 2025

Ingredients

•3 cups ice
•3 whole egg whites
•1 cup sugar
•½ cup corn syrup
•¼ cup water
•2 whole vanilla beans
•½ teaspoon salt

Cooking Instructions

1.
1 Put the ice in a medium bowl and set aside.
1 min
2.
2 Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment and set aside.
2 min
3.
3 Stir together the sugar, corn syrup, and water in a medium saucepan. Bring to a boil over medium heat and continue to boil without stirring until the mixture reaches 235°F/114°C on a candy thermometer, about 6 minutes.
6 min
4.
4 Begin whipping the egg whites on low speed for about 1 minute, just until they are a little frothy. Continue cooking the sugar syrup until it reaches 245°F/118°C. (If your temperature goes higher, shock the syrup by setting the pan in the bowl of ice.) Pour a splash of the syrup into the egg whites, aiming for the space between the rim of the bowl and the whisk attachment. Continue whisking as you slowly add the rest of the hot sugar syrup. Increase the mixer speed to medium and whip until the nougat reaches a full, frothy foam, about 2 minutes.
5 min
5.
5 Add the vanilla seeds and salt to the nougat. Keep whipping until it forms stiff peaks, about 3 minutes more. Allow to cool in the bowl. Once it is at room temperature, it's ready to use in candy-bar production.
15 min

Cooking Instructions

1 Put the ice in a medium bowl and set aside.

1 min

2 Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment and set aside.

2 min

3 Stir together the sugar, corn syrup, and water in a medium saucepan. Bring to a boil over medium heat and continue to boil without stirring until the mixture reaches 235°F/114°C on a candy thermometer, about 6 minutes.

6 min

4 Begin whipping the egg whites on low speed for about 1 minute, just until they are a little frothy. Continue cooking the sugar syrup until it reaches 245°F/118°C. (If your temperature goes higher, shock the syrup by setting the pan in the bowl of ice.) Pour a splash of the syrup into the egg whites, aiming for the space between the rim of the bowl and the whisk attachment. Continue whisking as you slowly add the rest of the hot sugar syrup. Increase the mixer speed to medium and whip until the nougat reaches a full, frothy foam, about 2 minutes.

5 min

5 Add the vanilla seeds and salt to the nougat. Keep whipping until it forms stiff peaks, about 3 minutes more. Allow to cool in the bowl. Once it is at room temperature, it's ready to use in candy-bar production.

15 min