Nougat is a sweet confection made from sugar, honey, and nuts. It is popular in Europe, Australia, and parts of Asia. There are two main types: white and brown. It is often used as a candy filling and can be served on its own or covered in chocolate. Homemade nougat is difficult to keep for a long time.
Nougat is a type of confection made from sugar, honey and nuts. It is popular throughout Europe, where it likely originated, and Australia, along with parts of Asia. In the United States, a variety of nougat is often used as a filling for candy and candy bars. This type, while rooted in the European version, is usually made a little differently. The word is French, and comes from the Latin nux, for “nut.”
The simplest nougat incorporates the main ingredients and can also include dried fruit. It can be served on its own as a standalone confection, as is popular in Italy, or it can be covered in chocolate or used as a candy filling. Nougat is especially popular during the holiday season, and many guests have a guest plate or hand out small wrapped packages of the sweet. The nougat is chewy, rich, and intensely sugary. For consumers with dental issues, it can come as a painful surprise.
The two main variants are white and brown. White nougat is made with egg whites, so it’s lighter, softer, and chewy in texture. This is the filling that was likely originally used in American candy bars, although modern candy bars use corn syrup, soy protein, and stabilizers—ingredients not found in traditional versions. Brown nougat is made with caramelized sugar and tends to be harder and darker in color.
European candies made with nougat typically feature it as the main ingredient, rather than a layer in a complex candy bar. Chocolate coatings are not uncommon, and some candy companies also produce nougats with fruit-based candy coatings. Several Middle Eastern countries also form this confection, which can include items such as rose or orange water. In Australia, mixed nut nougat in hard and soft textures is popular, and Asian nations make an assortment of uniquely flavored treats.
Homemade nougat is difficult to keep for a long time. The ingredients can become unstable and go bad if the dessert is not handled with care. For this reason, many candy companies add ingredients to resist packaging, shipping and storage. These tend to taste flatter than the homemade versions, as honey is the culprit behind the unstable ingredients and lush taste. People who dislike nougat in candy bars may find themselves enjoying more traditional varieties, while candy bar aficionados may find the rich flavor and thick texture of European nougat too intense for them.
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