Ingredients:

  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) light corn syrup
  • 1/4 cup (60ml) water
  • 1/4 cup (60g) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (150g) marshmallow fluff
  • 1 cup (200g) brown sugar
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60g) unsalted butter
  • 1 1/2 cups (250g) chocolate chips (dairy-free if needed)
  • 1 tablespoon coconut oil (optional for smoothness)
  • Sea salt (for sprinkling, optional)

Instructions:

  1. Line a baking dish with parchment paper, allowing for overhang on sides.
  2. In a medium saucepan, combine granulated sugar, corn syrup, and water. Cook over medium heat until it reaches 240°F (soft ball stage). Remove from heat and stir in butter, vanilla extract, and marshmallow fluff until smooth. Pour nougat into the prepared dish, smoothing it evenly. Chill for 10 minutes.
  3. In another saucepan, combine brown sugar, heavy cream, and butter. Cook over medium heat, stirring until combined and smooth, bringing to a boil for 2-3 minutes. Allow to cool slightly before pouring over chilled nougat layer. Chill for an additional 10 minutes.
  4. In a double boiler or microwave, melt chocolate chips with coconut oil until smooth.
  5. Remove the dish from the refrigerator and slice into bars. Dip each bar in the melted chocolate, allowing excess to drip off, and place on a cooling rack. Optionally sprinkle with sea salt. Chill until firm.