This easy, no-bake Christmas Nougat (with jujubes) is a great candy for your holiday treat tray. It's only 4 ingredients, fun, colorful, super easy to make (no candy thermometer required), and oh-so-tasty!
This Jujube Nougat candy was inspired by my love for jujubes (one of the best candies ever) and it not only makes a great edible gift for friends and neighbors, but it's also a great no-bake addition to any Christmas baking platter. But be warned, it is very hard to stop eating!
🍒Reader Review
"I made this with a bag of Christmas coloured jujubes I bought and it was really fun and turned out great!! I waited until after I made the candy before remembering to chop up the jujubes to add- next time I will make sure to do that first. Delicious! And so colourful!!!!" ⭐⭐⭐⭐⭐
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I'm really not much of a 'candy girl', but I love jujubes and they are the star ingredient in this recipe. I can't get enough of this nougat! But even if you don't have a sweet tooth, this recipe is irresistible! And if you're looking for other Christmas candy, try my Salted Soft Butter Toffee Recipe.
🥘Ingredient Notes
You need the following ingredients to make this delicious Christmas nougat!
- White chocolate chips. White chocolate chips meld perfectly with the marshmallow to give this nougat a rich chocolatey flavor! * Do not use chipits
- Mini marshmallows (or use regular marshmallows, as they are the same weight)
- Butter *I use unsalted butter
- Jujubes - use the larger jujubes (affiliate link) - remove the black ones
- Shortening. For greasing bowls and utensils
📖Variations & Substitutions
- Dairy- free/Vegan - use vegan margarine instead of butter and dairy-free or vegan white chocolate chips (affiliate link). Jujubes are naturally vegan.
- Butter - you could substitute margarine or salted butter
- Jujubes- it's best to use the large ones that come in the clear plastic tubs (like I used in the photos) to get that stained glass effect. But you could substitute gumdrops, but try to avoid the sugar-coated ones. Or you can use the smaller variety of jujubes -just don't cut them and be aware that you'll likely have to use more. If you absolutely can't get your hands on jujubes you could substitute dot candy. Maynards or wine gums could be used in a pinch, but just be aware that they will change the taste of this recipe.
🔪How to Make Christmas Nougat
*Heads up: Overnight refrigeration is required for this nougat candy recipe
Chop jujubes into smaller pieces.
*NOTE: Do not use a food processor to chop jujubes. I tried to do this to make it easier and it didn't work.
Line an 8x8 baking pan with parchment paper (don't worry if it doesn't stay pressed in. Once you pour in the contents, it will). *This is the best way to prepare your pan.
*or spray with non-stick cooking spray or grease with shortening.
Grease a large microwave-safe bowl and spatula with shortening. (this is important or your mixture will stick to the bowl)
Add white chocolate chip, marshmallows, and butter to the bowl
Microwave on half power (50%) for 2 minutes, then remove and stir. *The marshmallows get very hot so they will melt the chocolate and butter
If it's not completely melted, put it back in (at 50%/half power) for 30- second increments, removing it to stir each time
Add jujubes.
Stir jujubes in so they are fully and evenly incorporated.
*You need to work quickly so the mixture doesn't harden before you get it into the pan.
Pour mixture into parchment lined 8X8 inch square pan and spread evenly with your greased spatula.
Cover and refrigerate for 6-8 hours or overnight, ideally. *I use Glad Press N' Seal (affiliate link) as it's thicker stronger and creates a tighter seal than regular plastic wrap
*I always put a note on it so my family knows it's not ready to eat 🙂
Remove the nougat and place it on the cutting board
Cut rough edges off of nougat
Cut nougat into 5 one way
Cut nougat into 5 slices the other way, for a total of 25
You can cut nougat into Christmas shapes (like a candy cane, a Christmas tree, or varied ornaments) with mini cookie cutters, (affiliate link) if you wish.
*HINT: Cut your nougat when it's cold, as it's much easier to cut through!
Expert Recipe Tips
- Chill before slicing. For the cleanest cuts, refrigerate the nougat overnight, then slice with a sharp, lightly greased knife. Wipe the blade between cuts to prevent buildup and tearing.If your nougat feels too sticky when you're cutting it, a little trick is to grease your knife with a thin coating shortening (or oil) before cutting the nougat. Although, I didn't need to do this.
- Cut jujubes evenly for the best texture. Uniformly sized pieces help the candies distribute more evenly throughout the nougat and prevent sinking or clumping.
- Work quickly once everything is melted. The mixture begins to firm up fast after adding the jujubes, so have your pan lined and ready before you start melting the ingredients.
- Keep the mixture level for even setting. After spreading the nougat into the pan, gently tap the pan on the counter to settle the jujubes and remove air pockets.
- Use low heat if melting on the stovetop. If you choose the stovetop method instead of the microwave, melt the mixture over low heat and stir constantly to prevent scorching.
- Don't over-mix after adding jujubes. Too much stirring can make the colors bleed slightly into the white nougat. Mix just until combined, then spread immediately.
- Store properly to maintain firmness. Keep nougat refrigerated until serving to preserve its shape and prevent softening, especially when preparing it for gift boxes or cookie trays.
- Freeze for longer storage. If making ahead, freeze the cut pieces between layers of parchment. Thaw briefly at room temperature before serving - they'll hold their shape beautifully.
Give it as a gift!
If you're looking for the perfect Christmas gift for friends, neighbors, teachers, etc.. this holiday season, this easy candy recipe is ideal! Give it in a parchment or wax paper-lined cookie tin wrapped with ribbon and a bow!
Equipment
I love my high-temperature spatulas (affiliate link) because I NEVER have to worry about temperature when cooking when them (and marshmallows are HOT when cooked in the microwave). They are also dishwasher safe, rated to 600 degrees F, won't fade or discolor, come in multiple colors, and are one single molded piece (so they won't separate).
🌡️Storage
To Refrigerate: Store this nougat candy in an airtight container in the fridge for up to a week, as it can get a little soft and gooey if left out at room temperature for extended periods of time.
To Freeze: Freeze Layered pieces of nougat between parchment paper in an airtight container. They can be frozen for up to 3 months.
To Thaw: Leave them out to come to room temperature for at least 45 minutes before you serve them.
👪 Serving Size
This white chocolate nougat recipe makes 25 servings/squares. However, you can get more servings if you cut it into smaller bite-sized pieces (cut each square in half, into a triangle). Or you can double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You'll just need additional baking pans.
❔ Recipe FAQ's
Yes - this is a great make-ahead candy. After setting, store it in an airtight container and refrigerate for up to a week. If you'd like to prep further in advance, you can freeze the cut nougat pieces (layered between parchment) for up to three months. Then thaw at room temperature for about 45 minutes before serving.
That can happen if the mixture begins to set before distributing evenly. To avoid:
Chop jujubes to fairly uniform size so they mix more evenly.
Add them immediately after the marshmallow/white chocolate/butter are melted and stirred - you noted "work quickly".
Spread the mixture into the lined pan and gently press or shake it so the pieces settle evenly before refrigerating.
Make sure the 8×8-inch pan is level in the fridge and isn't disturbed while setting.
You can use the smaller jujubes (or similar gummy candies) but keep in mind, you may need more pieces by count/volume to maintain the stained-glass effect.
Smaller pieces disperse more evenly (which could be fine) but may lose the chunk-texture/look you show - so you might want to not chop the smaller ones (if appropriate) to preserve size.
If colours differ, the look may vary. You can also use gumdrops or dot candies as I mention under "Variations & Substitutions", though flavour and texture will differ slightly.
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If you're looking for an easy Christmas candy, then this Christmas Nougat is for you! It's become one of our favorite recipes and I hope it becomes one of yours too.
And if you love NO BAKE Christmas treats, check out my Microwave Sugar Cookie Fudge (shown) and my Salted Soft Butter Toffee Recipe!
🎁More Edible Christmas Gifts
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📋 Christmas Nougat Recipe (with jujubes)
Ingredients
- 12 ounce -pack of white chocolate chips (225 - 250 g bag)
- 14 ounce - package of marshmallows, (400 g bag ) mini or regular (they are the same weight)
- 2 tablespoon unsalted butter
- 1 ½ cups jujubes chopped
Instructions
- *Heads up: Overnight refrigeration is required for this recipe
- Pick out the black jujubes and set aside, eat them or do whatever you want with them. Chop jujubes into small pieces.
- Grease a microwave safe bowl and spatula with shortening.
- Line an 8x8 pan with parchment paper (don't worry if it doesn't stay pressed in. Once you pour in the mixture, it will). Or you can use a nonstick spray.
- Add marshmallows, butter and white chocolate chips to large bowl.
- Microwave on half power (50%) for 2 minutes, then remove and stir. * The marshmallows get very hot so they will melt the chocolate and butter.
- If it's not completely melted, put back in (at 50%/half power) for 30- second increments, removing to stir each time.
- Add the cut up jujubes.
- Stir in jujubes and mix until they are evenly mixed it. *You need to work quickly so it doesn't harden.
- Pour into pan layered with parchment paper. Spread evenly with greased spatula.
- Cover with plastic wrap and refrigerate overnight.
Jennifer
Why not Chippets white chocolate?
Terri Gilson
Hi Jennifer,
Chipits are white chocolate chips - they're just a brand name, so you can use them.
Enjoy!
Terri
ROBERT KENNEDY
I used DOTS, just cut them up.
Terri Gilson
Yes- that's a good option too!
Sheila McRae
Hi there, I’m wondering if you know if this would be possible to freeze to make ahead? Or how long it keeps? Thank you!!
Terri Gilson
Hi Sheila,
Thanks for asking - I didn't realize I hadn't put those instructions in the post! I have updated the post now (with freezing instructions). Yes, you can freeze them for up to 3 months in an airtight container. Just put parchment paper between the layers so they don't stick when you defrost them.
Enjoy!
Terri
Eileen Hofer
Where can I get jujubes? I have never heard of them. Thanks
Terri Gilson
Hi Eileen: I buy jujubes at my local grocery store, in the candy section. You can also buy them through Amazon. And if you can't find them, I have put substitutes in the "Variations and Substitutions" section. Gumdrops are a good substitute.
I hope you enjoy the nougat!
Terri
Sheila McRae
I made this with a bag of Christmas coloured jujubes I bought and it was really fun and turned out great!! I waited until after I made the candy before remembering to chop up the jujubes to add- next time I will make sure to do that first. Delicious! And so colourful!!
Terri Gilson
I'm so glad you loved it, Sheila!
Lauren Ingalls
Easy to make and tasty. Fed it to my work colleagues who suggested that I toss it in icing sugar as a final step.
Terri Gilson
I'm glad you enjoyed it, Lauren! Icing sugar is a great idea 🙂
Terri