Brach’s Jelly Nougats Recipe: Chewy Centers With Colorful Shells

Making classic jelly nougats at home delivers that nostalgic candy shop experience with chewy centers and vibrant shells. This method recreates the texture and flavor of Brach’s favorites through precise temperature control and timing.

With simple ingredients and careful technique, you’ll achieve the signature contrast between soft nougat and firm jelly coating. The process rewards patience with professional-quality results that taste even better than store-bought versions.

Ingredients for Brach’s Jelly Nougats

Classic candy shop flavors come to life with these carefully selected ingredients for perfect texture and color.

The gelatin is non-negotiable for that signature chew. Knox unflavored is the gold standard—avoid flavored varieties. Corn syrup acts as an invert sugar, preventing crystallization; Karo light is most widely available. For the fruit juice concentrate, Welch’s or store-brand works equally well. Egg whites must be at room temperature to achieve proper aeration for the nougat base.

No corn syrup? Glucose syrup or agave nectar can substitute in a pinch, though texture may vary slightly. For vegetarian versions, swap gelatin for agar-agar at one-third the quantity. The fruit pectin can be replaced with certified pectin if that’s what you have on hand. Food coloring is optional but recommended for that classic vibrant look—gel types won’t thin your jelly shells.

Store finished nougats in an airtight container with parchment between layers. They’ll keep at room temperature for 1 week or in the refrigerator for 2 weeks. The jelly shells can be made a day ahead—just bring to room temperature before assembling. Always work on a powdered sugar-dusted surface to prevent sticking.

Step-by-Step Instructions for Jelly Nougats with Colorful Shells

Master this layered process for perfect texture contrast between chewy centers and vibrant jelly exteriors.

Step 1: Prepare the Nougat Center

In a heavy saucepan, combine 1½ cups granulated sugar, the 0.75 cup light corn syrup, and 0.25 cup water. Cook over medium-high heat until the mixture reaches 240°F on a candy thermometer.

Meanwhile, beat the 2 whole egg whites with the 0.25 tsp salt until soft peaks form. Slowly pour the hot sugar syrup into the egg whites while beating continuously at high speed. Add the 1 tsp vanilla extract and beat for 5-7 minutes until glossy and thick.

Sprinkle the 2 tsp gelatin over ¼ cup cold water to bloom, then fold into the nougat mixture. Divide into portions and set aside to cool slightly while preparing the jelly shells.

Step 2: Create the Jelly Shells

In a separate saucepan, whisk together the 0.5 cup fruit juice concentrate, remaining ½ cup granulated sugar, and 1 package fruit pectin. Bring to a rolling boil over high heat, stirring constantly.

Boil for exactly 1 minute, then remove from heat. Stir in the 1 tsp food coloring and 0.5 tsp citric acid. Pour the mixture into silicone molds or onto a powdered sugar-dusted surface in thin layers.

Allow the jelly to set for 10-15 minutes at room temperature until firm but still pliable. The surface should spring back lightly when touched.

Step 3: Assemble the Nougats

Dust your work surface with 0.5 cup powdered sugar to prevent sticking. Roll out each portion of nougat into a thin rectangle slightly smaller than your jelly sheets.

Carefully place the nougat layer over the set jelly, pressing gently to adhere. Use a sharp knife to cut into 1-inch squares, ensuring each piece has both jelly and nougat layers. Work quickly—the jelly will soften as you handle it.

Step 4: Final Setting and Storage

Arrange the assembled candies on a parchment-lined tray and let them set at room temperature for 2 hours. The jelly should firm completely while the nougat maintains its chewy texture.

Store in an airtight container with parchment between layers to prevent sticking. These keep at room temperature for up to 1 week, though they’re best enjoyed within 3 days when the textures are most distinct.

For optimal results, maintain consistent thickness in both layers—this ensures the perfect ratio of chewy center to firm jelly shell in every bite.

Essential Equipment for Great brachs jelly nougats

Candy Thermometer

A precise digital candy thermometer is non-negotiable for hitting 240°F on the nougat syrup. I use the Taylor Classic for its 1°F accuracy. Clip it to your saucepan with the probe submerged but not touching the bottom. 🌡️

Heavy Saucepan

Thin pans cause hot spots that burn sugar. Use a 2-3 quart heavy-bottomed saucepan like All-Clad stainless steel for even heat distribution. The weight helps maintain steady temperatures during boiling.

Stand Mixer

Your stand mixer will run for 5-7 minutes beating the egg whites and sugar syrup. A KitchenAid with whisk attachment handles the thick mixture without straining. Hand mixers work in a pinch but require strong arms.

Silicone Mats

For rolling and setting layers, silicone baking mats provide a non-stick surface that’s heat-resistant. I prefer Silpat brand for their durability. Dust with powdered sugar before placing jelly or nougat.

Sharp Chef’s Knife

A 8-inch chef’s knife with a thin blade cleanly cuts through both layers. Wüsthof or Victorinox stay sharp through multiple batches. Wipe the blade with hot water between cuts to prevent sticking.

Kitchen Scale

Precision matters with candy making. A digital kitchen scale accurate to 1 gram ensures consistent results. I weigh my granulated sugar and corn syrup for every batch. 💡

Frequently Asked Questions