This Valentine’s Day Cinnamon Candy Nougat is a four ingredient, no-bake, classic marshmallow and white chocolate-based confection that has a sweet, chewy texture. Perfect for Valentine’s Day, your family will love this four ingredient holiday treat made with Hot Tamales.
Cinnamon Candy Nougat Ingredients
Marshmallows: Mini fluffy, sweet marshmallows add airiness airiness and a delightful chew.
Butter: The secret ingredient, lending subtle richness and depth to the base, this helps the ingredients smooth out.
White chocolate chips: The creamy canvas bringing lots of delicious vanilla flavor, these combine with the marshmallow to make an airy base for the cinnamon candies.
Cinnamon candy- The star of the show, bringing the heat with their intense cinnamon kick. I used Hot Tamales® because they are perfectly sweet, and spicy. They also are a pretty shade of red that is ideal for Valentine’s Day.
How to Make Cinnamon Candy Nougat
Preparing the Pan:
- Get a 9×13 inch baking pan and line it with either wax or parchment paper. This will help your nougat come out easily later.
- Give the paper a quick spray with nonstick cooking spray, or rub it with melted butter, or shortening. This will prevent the nougat from sticking to it.
Making the Nougat:
- Gather your marshmallows, white chocolate chips, and butter in a large microwave-safe bowl.
- Microwave the mixture for 90 seconds, stopping halfway at the 45-second mark to stir it well. Make sure it’s nice and smooth.
- Heat it up for another 30 seconds, again pausing at the 15-second mark to give it another stir. By now, it should be thick, fluffy, and creamy.
- Mix in 2 cups of cinnamon candy until they’re evenly distributed. You can also reserve some for the top of the candy as shown.
Spreading the Nougat:
- Work quickly! Pour the warm nougat mixture onto the prepared pan. It sets fast, so spread it out smoothly and evenly before it cools down.
- This is the messy part: If things get sticky, try using clean hands sprayed with nonstick spray to smooth out the surface.
Setting the Nougat:
- Chill it out! Put the pan in the refrigerator for at least 6 hours, or until the nougat is completely firm.
- Want it faster? Pop it in the freezer for about 2 hours instead.
Cutting and Storing:
- Time to slice! Take the baking paper off the chilled nougat and place it on a cutting board.
- Spray a knife with nonstick spray to avoid sticking. Cut the nougat into 1-1/2 inch cubes.
- Keep them fresh! Store your nougat squares in an airtight container, separated by wax or parchment paper, to prevent them from getting sticky. You can keep them in the refrigerator or freezer.
Additional tips for Making the Perfect Cinnamon Candy Nougat:
- Use fresh marshmallows for the best texture.
- Don’t overcook the white chocolate, or it will seize up.
- Be careful not to overmix the nougat, or it will become tough.
- If you don’t have a double boiler, you can melt the white chocolate in a microwave-safe bowl in 30-second increments, stirring after each time.
- Let the nougat chill to firm up completely before cutting it into squares.
- Use two cups of any festive red or cinnamon candy you prefer. Just be sure to cut any larger candies into chunks (i.e., jelly cherry slices, etc.).
- Hot, soapy water will easily cut through any sticky mess this produces in your bowl, or on your mixing tools.
Storing Homemade Nougat
Store your nougat cool and dry in an airtight container. Separate layers with wax paper to prevent sticking. Chill for 2 weeks in the refridgerator, or freeze for 3 months. If frozen, **thaw nougat slowly in the fridge. Enjoy!
Homemade Treats with Candy
- Fruity Gumdrop Nougat
- Cherry Brownie Truffles
- REESE’S Peanut Butter Brownies
- S’mores Bark
- Heath Bar Cookies
Valentine’s Day Cinnamon Candy Nougat
- 9 x 13 casserole dish
- parchment or wax paper
- refridgerator *freezer if you would like to set it faster
- Microwave *or double boiler
- 18 ounces white chocolate chips
- 16 ounces mini marshmallows
- 2 tablespoons unsalted butter
- 2 cups cinnamon hot candies I used Hot Tamales®
- Line a 9 x 13 pan with wax or parchment paper. Spray the wax or parchment paper with nonstick spray.
- Spray a rubber spatula or wooden spoon with nonstick spray or coat in shortening.
- Add the marshmallows, white chocolate chips, and butter to a large microwave-safe bowl. Microwave for 90 seconds. Pause the microwave around the 45-second mark and stir the mixture. Pause the microwave around the 45-second mark and stir the mixture. Microwave for an additional 30 seconds, pausing to stir again at the 15-second mark. The mixture will be fluffy, thick, and creamy.
- Add 2 cups of cinnamon candies to the mixture, and mix them in to combine.
- Quickly add the nougat onto the lined pan. You will need to work quickly to spread the mixture because it cools fast. This is the messiest part of this process. Once all the mixture is in the pan, I suggest using clean hands sprayed with nonstick spray (or coated with melted butter) to pat down the mixture and make sure it is smooth.
- Place the pan in the refrigerator for at least 6 hours or until set. To speed up the process, use the freezer and freeze for about 75 minutes or until set.
- When it is time to cut the squares, remove the baking paper from the nougat. Place it (while cold) on a cutting board. Spray a knife with nonstick baking spray and cut into 1-1/2 inch cubes.
- To store, add them in the refrigerator (or freezer) between coated wax or parchment paper. Enjoy