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Estimated reading time: 5 minutes
A chewy-textured holiday classic, this Christmas jujube nougat candy uses white chocolate, marshmallows, butter, red and green jujubes, and a secret ingredient that brings this Italian torrone-inspired recipe to the next level.
Using Jujubes vs Gumdrop To Make Nougat
I’ve used jujubes and gumdrops to make this recipe and my popular holiday classic gumdrop cookies.
The difference between jujubes and gumdrops is that one is harder.
If you’re going for a retro gumdrop nougat candy, use gumdrops or use the soft texture jujubes.
Some people, including children, struggle to chew the gumdrops as they are harder to chew than a soft jujube.
Gumdrops are comparable to DOTS by Tootsie Roll, which you can find at Dollarama, and are acceptable to use in this recipe.
Regardless, the gumdrop nougat candy will be delicious using Jujube or gumdrops, as I’ve tried them both.
When I opened the bag of jujubes, I separated the red and green from the other colors to keep the nougat festive, but you don’t have to.
Cottage Country Baking Gums, which are chewy in texture, is a brand I’ve used and recommend.
The brand of jujubes I used for this recipe is Juicee Jubes, which are flavourful, fat-free, and easy to chew.
Melting White Chocolate
I used one 320g package of Hershey’s white chocolate Chipits for this recipe, but you can use white candy melts or another brand, such as Yupik organic white chocolate chips or premium white chocolate Ghirardelli.
Mini vs. Large Marshmallows To Make JuJube Nougat
You can use whatever marshmallows you have in your pantry or on sale at the grocery store.
If you use the large or jumbo marshmallows, they are more manageable if you cut them into smaller pieces.
Ideally, mini marshmallows are the most convenient way to make the nougat.
Unlike other home bakers, I like adding pure vanilla extract to my white chocolate gumdrop nougat candy recipe.
The hint of vanilla brings out the flavor in the white chocolate and the allure of Christmas.
How To Slice Jujube Nougat Candy
I decided to use a parchment-lined foil loaf pan to pour my nougat into; however, using a disposable 8×8 aluminum pan works just as easily.
Once poured into the pan, press the nougat down with a spatula until it is flat with an even surface.
Place a piece of parchment paper over the top to press the mixture down if you don’t have a spatula, or use clean hands with some oil to keep it from sticking.
If I had the 8×8 pan, I would use that, but I did not when I made this recipe, so I improvised.
After storing the nougat in the refrigerator overnight, I cut the corners of the pan with scissors.
Doing so allows me to fold the sides of the pan down, making it easier to remove and cut the nougat.
Use a sharp knife to cut the nougat and clean the blade between each layer to get clean cuts.
It’s your choice how big you want to cut each piece of nougat, but since they are sweet, opt for bite-size pieces.
Storing Jujube Nougat Candy
If you don’t plan to serve the jujube nougat candy the same day, layer the pieces between parchment paper and freeze them in an air-tight container.
You can also store the nougat in an air-tight container in your refrigerator.
Before serving, allow the nougat to defrost for about 30 minutes to bring them to room temperature.
How To Make Christmas Jujube Nougat Candy
Indulge in a chewy and delicious Christmas treat with this jujube nougat candy recipe. It’s a holiday classic with white chocolate, marshmallows, and secret ingredients.
Prep Time
10 minutes
Cook Time
20 minutes
Additional Time
8 hours
Total Time
8 hours 30 minutes
Ingredients
- 2 tbsps salted butter
- 1 x 225g bag white chocolate chips
- 283g or 12oz mini or large marshmallows
- 1 tsp pure vanilla extract
- 2-3 cups of red and green jujubes
Instructions
- Line an 8×8 foil pan with parchment paper.
- Melt the butter in a double boiler or bowl over a pot of water, and then add the white chocolate chips.
- Melt the chocolate until smooth, add the marshmallows, and stir until they melt into the chocolate. This could take some time, and if you use large marshmallows, cutting them up into smaller pieces is more manageable.
- Once melted, add the pure vanilla extract and stir it into the nougat.
- Add the jubes and gently stir into the white chocolate nougat.
- Pour into the parchment-lined foil pan and press down with a spatula, piece of parchment paper, or clean oiled hands to smooth the top.
- Cover and refrigerate overnight or at minimum 8 hrs.
- Remove from the refrigerator, cut the sides of the foil pan, and remove the nougat from the pan.
- Cut the nougat into even strips and cubes as big as you’d like.
