Strawberry Nougat Chocolate Bars
Deliciously chewy nougat bars infused with strawberry flavors and coated in rich chocolate, perfect for sweet tooth cravings.
Ingredients
Nougat Base
- 2 envelopes unflavored gelatin For chewy consistency
- ½ cup cold water Divided for mixing
- 2 cups granulated sugar
- ⅓ cup light corn syrup
- pinch salt For balance
- 4 teaspoons strawberry extract Can substitute with other essences
- 1 cup finely crushed freeze-dried strawberries For fruity essence
- optional red food coloring For added color
Chocolate Coating
- 16 ounces semisweet chocolate, chopped Can substitute with milk or dark chocolate
- 2 tablespoons coconut oil For a smooth finish
Instructions
Preparation of Nougat
- Grease a 9x13-inch baking pan and line it with plastic wrap.
- In a mixing bowl, sprinkle gelatin over ¼ cup of cold water and let it sit for about 5 minutes to bloom.
- In a saucepan over medium heat, combine remaining ¼ cup of cold water, sugar, corn syrup, and salt. Stir until sugar dissolves, then cover and cook for 2 minutes.
- Uncover and continue cooking until the mixture reaches 245°F (118°C) on a candy thermometer.
- Pour hot syrup into the bloomed gelatin while mixer runs on low, then increase speed to high and whip for 7-8 minutes until thick and fluffy.
- Add strawberry extract, optional food coloring, and crushed freeze-dried strawberries; mix until fully incorporated.
- Spread nougat into prepared pan and smooth the top with a spatula. Let it set at room temperature for 2 hours until firm.
Chocolate Coating
- Melt chopped chocolate and coconut oil over a double boiler until smooth. Cool slightly before dipping.
- Dip each nougat bar into the melted chocolate and let excess drip off.
- Place on parchment-lined tray. Repeat with remaining bars. Allow to set at room temperature or refrigerate briefly until firm.
Notes
Store in an airtight container at room temperature for up to a week. For longer storage, wrap bars in plastic and freeze.