Get ready to add a burst of color and deliciousness to your holiday season with this incredibly easy, no-bake Christmas Nougat recipe. Featuring the delightful chewiness of jujubes, this festive candy is the perfect addition to your holiday treat tray and makes a wonderful edible gift. With just four simple ingredients and no candy thermometer required, it’s a fun, vibrant, and super easy confection that promises to be a big hit – and it’s absolutely irresistible!

This vibrant Christmas Nougat was born from a deep love for jujubes – arguably one of the best candies ever created! Their chewy texture and fruity flavors are perfectly complemented by the creamy nougat base, creating a truly unique and appealing holiday treat. Beyond being a star on your own Christmas dessert platter, this nougat is fantastic for sharing. Prepare it as an edible gift for friends, neighbors, teachers, or colleagues, and spread some holiday cheer. But be warned: its delightful taste and texture make it incredibly hard to stop at just one piece!

If you’re searching for stress-free holiday recipes that don’t require turning on your oven, this no-bake Christmas nougat is an absolute lifesaver. It frees up valuable oven space during busy holiday baking sessions and comes together in minutes. Plus, the bright colors of the jujubes create a stunning “stained glass” effect that looks incredibly festive and professional, without any complicated techniques. It’s the ideal treat for both seasoned bakers and beginners alike.

🥘 Ingredient Notes for Your Festive Nougat

Crafting this delightful Christmas nougat requires just a handful of ingredients. Here’s a closer look at what you’ll need and some helpful tips for each:

• White chocolate chips: These are the foundation of our nougat, providing a rich, sweet, and creamy base that perfectly melds with the marshmallows. For the best results and a smooth texture, opt for good quality white chocolate chips. *Important: Do not use “chipits” or similar waxy baking chips. These often contain less cocoa butter and more stabilizers, which can prevent them from melting smoothly and result in a grainy or pasty texture that won’t set correctly for nougat. Look for brands that are specifically labeled as “white chocolate chips” or “white baking chocolate.”
• Mini marshmallows: These fluffy pillows are essential for the classic soft and chewy nougat texture. Mini marshmallows melt more quickly and evenly, making the process faster. However, if you only have regular-sized marshmallows on hand, don’t worry! They are simply larger versions of the same product and will work just as well, as they have the same weight. Just ensure you measure by weight or by loosely packing them into a measuring cup.
• Butter: We recommend using unsalted butter for this recipe. Butter adds richness, flavor, and contributes to the smooth, luxurious mouthfeel of the nougat. Using unsalted butter allows you to control the overall saltiness of your sweet treat. If you only have salted butter, you can still use it, but be mindful that the flavor might be slightly different.
• Jujubes: These are the star and signature ingredient of this Christmas nougat, providing vibrant color and a delightful chew. For that beautiful “stained glass” effect you see in the photos, it’s best to use the larger jujubes that often come in clear plastic tubs. Their size allows them to show up clearly when chopped and distributed throughout the nougat. Make sure to remove any black jujubes, as they can sometimes bleed color and aren’t as visually appealing in this particular festive recipe. The other bright colors will create a much more Christmassy look.
• Shortening: This is a crucial, often overlooked ingredient for preparation. You’ll use shortening to grease your microwave-safe bowl and spatula. This non-stick barrier is vital to prevent the incredibly sticky marshmallow and chocolate mixture from adhering to your tools, ensuring a smoother mixing and pouring process. Vegetable oil can also be used as an alternative for greasing.

📖 Variations & Substitutions for Your Christmas Nougat

One of the best things about this no-bake Christmas nougat recipe is its adaptability. Feel free to get creative with these variations and substitutions to tailor it to your dietary needs or personal preferences:

• Dairy-free/Vegan: It’s surprisingly easy to make this nougat dairy-free and vegan! Simply substitute regular butter with a high-quality vegan margarine. For the white chocolate chips, use dairy-free or vegan white chocolate chips (affiliate link). Most commercial jujubes are naturally vegan, but always double-check the ingredient list to be sure.
• Butter alternatives: While unsalted butter is recommended for the best flavor control, you can absolutely substitute it with margarine for a slightly different texture, or use salted butter. If using salted butter, you might want to slightly reduce any additional salt you might add, although this recipe doesn’t call for extra salt, so it should be fine.
• Jujube substitutions: The large, colorful jujubes are ideal for their visual appeal and distinct chewiness, creating that beautiful “stained glass” effect. However, if they’re not available, here are some alternatives:
  • Gumdrops: These are a good alternative, offering a similar chewy texture. Try to avoid the sugar-coated varieties, as the excess sugar can make the nougat overly sweet or affect its consistency.
  • Smaller Jujubes: If you can only find the smaller variety of jujubes, they will still work! You won’t need to cut them, but be aware that you might need to use a slightly larger quantity to get a good distribution of color and chewiness throughout the nougat.
  • Dot Candy: If jujubes are completely unavailable, “dot candy” (often found on paper strips) could be an interesting substitute for small, colorful specks.
  • Maynards or Wine Gums: In a pinch, these can be used, but be aware that they have a distinct fruity flavor and a slightly different texture than jujubes. They will definitely change the taste profile of this nougat, so only use them if you enjoy their specific flavors.
  • Other Mix-ins: For a completely different flavor profile, consider other additions like chopped dried cranberries, pistachios, or even candied fruit for a more traditional fruit nougat. Just ensure they are not too wet or oily, which could affect the nougat’s setting.

Begin by preparing your ingredients and baking pan. First, chop your jujubes into smaller, bite-sized pieces. This ensures even distribution throughout the nougat and a pleasant chew in every bite. *Important Note: Avoid using a food processor to chop jujubes. Their sticky, chewy nature causes them to clump together into a single mass rather than chopping cleanly, making the process much more difficult than hand-chopping.

Next, prepare an 8×8-inch baking pan. The best method is to line the pan with parchment paper, leaving an overhang on two sides. This creates “handles” that make it incredibly easy to lift the set nougat out of the pan later. Don’t worry if the parchment paper doesn’t perfectly adhere to the sides initially; once you pour in the mixture, its weight will hold the paper in place. Alternatively, you can generously spray the pan with non-stick cooking spray or grease it thoroughly with shortening.

Now, prepare your melting vessel. Generously grease a large microwave-safe bowl and a heat-resistant spatula with shortening. This step is critical; without adequate greasing, the sticky marshmallow mixture will cling tenaciously to the bowl and spatula, making it very difficult to work with. Add the white chocolate chips, mini marshmallows, and butter into the greased bowl.

Microwave the mixture on half power (50%) for 2 minutes. The goal is to gently melt the ingredients without scorching. After 2 minutes, carefully remove the bowl (the marshmallows will be very hot!) and stir the mixture well with your greased spatula. The heat from the melted marshmallows will continue to melt the chocolate and butter. If the mixture isn’t completely smooth and melted, return it to the microwave at 50% power for additional 30-second increments, stirring thoroughly after each interval, until it reaches a uniformly smooth consistency.

Once your white chocolate, marshmallow, and butter mixture is completely smooth and melted, it’s time for the star of the show! Add all of the chopped jujubes into the bowl with the melted nougat base. Ensure they are evenly distributed.

Using your greased spatula, quickly and thoroughly stir the jujubes into the marshmallow mixture until they are fully and evenly incorporated. This step requires speed, as the nougat mixture will begin to cool and harden as you work. The goal is to get all those colorful jujubes well distributed before the nougat becomes too stiff to manage, ensuring every bite is packed with chewy flavor.

Once the jujubes are evenly mixed, immediately pour the entire mixture into your prepared 8×8-inch square pan (lined with parchment paper). Use your greased spatula to quickly spread the nougat evenly into all corners of the pan, ensuring a consistent thickness. Work efficiently here, as the mixture continues to cool and set.

After spreading, cover the pan tightly. For best results, I highly recommend using Glad Press N’ Seal (affiliate link), as it’s thicker, stronger, and creates a much tighter seal than regular plastic wrap, preventing any freezer burn or odors. Refrigerate for a minimum of 6-8 hours, or ideally, overnight. This extended chilling time is crucial for the nougat to firm up completely, making it much easier to cut into clean, defined pieces. Pro tip: I always put a small note on the covered pan, letting my family know it’s not ready to eat yet – patience is key for perfect nougat!

Once thoroughly chilled and firm, carefully remove the nougat from the pan. Use the parchment paper overhang as handles to lift the entire block of nougat onto a clean cutting board. This allows for easy handling and provides a stable surface for cutting.

For a neat and professional appearance, trim off any rough or uneven edges from the large block of nougat using a sharp knife. This step ensures all your final pieces will be uniform and attractive. Don’t discard these scraps – they make excellent chef’s treats!

With the edges trimmed, you’re ready to cut the nougat into individual pieces. Using a sharp knife, cut the nougat into 5 equal strips one way across the length of the block. Try to make your cuts as straight and even as possible for uniform squares.

Now, rotate the nougat block 90 degrees and cut it into 5 equal slices the other way. This will yield a total of 25 perfectly sized nougat squares. Spread them out on your cutting board or serving platter, ready to be enjoyed or packaged.

If you’re feeling extra creative and want to add a special touch, you can use mini Christmas cookie cutters (affiliate link) to cut your nougat into festive shapes like candy canes, Christmas trees, or stars. This adds an extra layer of charm and makes them even more appealing for holiday platters or gifts. Just ensure your nougat is very cold for the cleanest cuts. *HINT: Always cut your nougat when it’s cold, as it’s significantly easier to achieve sharp, clean cuts. If it starts to soften, pop it back into the fridge for 10-15 minutes.

Essential Recipe Tips for Perfect Nougat

To ensure your Christmas nougat comes out perfectly every time, keep these practical tips in mind:

• **Grease, Grease, Grease:** Don’t underestimate the importance of generously greasing your microwave-safe bowl and spatula with shortening. The nougat mixture is incredibly sticky, and this step prevents a frustrating mess.
• **Work Quickly:** Once the marshmallow and white chocolate mixture is melted and the jujubes are added, work efficiently to stir everything together and spread it into the pan. The mixture cools and sets relatively fast, so speed is your friend.
• **Don’t Over-Microwave:** Heating the mixture on half power (50%) in short increments is key. This gentle approach prevents the white chocolate from seizing or scorching, ensuring a smooth, creamy base.
• **Chill Thoroughly:** The overnight refrigeration step is non-negotiable for the best results. A fully chilled nougat is firm, easy to cut, and holds its shape beautifully.
• **Cutting Assistance:** If your nougat feels too sticky when you’re cutting it, a little trick is to lightly grease your knife blade with a thin coating of shortening or a neutral oil before each cut. This creates a non-stick surface, allowing for smoother, cleaner slices. I typically find I don’t need this if the nougat is very cold, but it’s a great trick to have up your sleeve.

Give it as a delightful edible gift!

Are you searching for the perfect homemade Christmas gift for friends, neighbors, teachers, or colleagues this holiday season? Look no further! This easy Christmas nougat candy recipe is absolutely ideal. Its vibrant colors, delicious taste, and homemade charm make it a thoughtful and much-appreciated present. Package your nougat in a charming parchment or wax paper-lined cookie tin, tie it with a festive ribbon, and add a decorative bow. You can even include a small tag with the recipe name and a heartfelt holiday message. It’s a gift that truly comes from the heart and tastes incredible!

Recommended Kitchen Tools

Having the right tools can make your candy-making experience even smoother. One of my favorites for this recipe (and many others!) are high-temperature spatulas (affiliate link). These are a game-changer because I never have to worry about the heat when cooking, especially with hot ingredients like microwaved marshmallows. They are incredibly durable, rated to withstand temperatures up to 600 degrees F, won’t fade or discolor, and are often designed as a single molded piece, so the head won’t separate from the handle. Plus, they are typically dishwasher safe, making cleanup a breeze!

🌡️ Storage Guidelines for Your Christmas Nougat

Proper storage is key to keeping your delicious Christmas nougat fresh and perfectly textured. Here’s how to store it, whether for a few days or longer:

To Refrigerate: Store your nougat candy in an airtight container in the refrigerator for up to a week. The cool temperature helps maintain its firm texture. If left out at room temperature for extended periods, the nougat can become a little soft and gooey, especially in warmer environments, which can affect its enjoyment.

To Freeze: For longer storage, this nougat freezes beautifully! Place layered pieces of nougat between sheets of parchment paper in an airtight, freezer-safe container. This prevents the pieces from sticking together. It can be frozen for up to 3 months without significant loss of quality.

To Thaw: When you’re ready to enjoy your frozen nougat, simply remove the desired number of pieces from the freezer and leave them out at room temperature for at least 45 minutes to an hour before serving. This allows them to soften slightly and return to their optimal chewy consistency.

👪 Serving Size & Recipe Adjustments

This white chocolate nougat recipe is designed to yield approximately 25 generous squares from an 8×8-inch pan. This provides a good number of servings for a holiday platter or for gifting. However, you can easily adjust the serving size to suit your needs:

• More Servings: If you’re hosting a large gathering or want smaller, bite-sized treats, you can cut each square in half, or even into triangles, to double your serving count.
• Scaling the Recipe: The recipe is highly scalable. You can easily double or triple the ingredients by clicking on the serving number in the recipe card below and selecting your desired yield. The ingredient quantities will automatically adjust for you. Just remember that if you scale up, you’ll need additional 8×8-inch baking pans (or larger pans that achieve a similar thickness) to accommodate the increased volume.

❔ Frequently Asked Questions About Christmas Nougat

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