What is nougat, and why is it in every candy bar?

Summary by Krater

This video explains the science of nougat candy making, examining four key variables—air content, water content, sugar type, and protein content—and how they determine texture in different confections.

From the video

Answers: What makes nougat chewy and how is it made?

• Nougat candy science
• Air content in confectionery
• Water content in candy making
• Sugar crystallization and doctoring agents
• Protein structures in marshmallows and nougat

What it concludes

• Nougat consists of a dispersed phase of air and a continuous phase of sugar syrup stabilized by a protein web.
• Air content and density determine whether a confection is light and fluffy like marshmallow or dense like nougat.
• Water content controls the softness of candy, which is managed by boiling syrup to specific temperatures.
• Sugar type and the presence of doctoring agents like corn syrup inhibit crystallization to control texture.
• Small crystal size and high aeration result in shorter textures found in 3 Musketeers.