2 bags white chocolate chips (2 of the 225 gram bags)
2 bags of mini marshmallows (2 of the 250 gram bags)
1 1/2 cups chopped red and green gumdrops (see notes below for where to buy them)
Prepare an 8×8 square baking dish by lining it with parchment paper.
Cut the gumdrops in half. Set aside.
Melt the butter, white chocolate chips and marshmallows together over indirect medium heat. To do this I create a double boiler by putting a heatproof bowl over a saucepan of gently simmering water (making sure that the bowl and pan fit together snug). This ensures that the mixture doesn’t burn.
Continuously stir the mixture until it is smooth and melted together, making sure not to cook the mixture…the goal is to just melt, not cook or boil.
Remove from heat.
Let cool for about 2 minutes.
Stir in the gumdrops. Mix well.
Pour the mixture into the prepared pan.
The mixture will be very sticky, so I use a lightly greased piece of parchment paper or wax paper to help spread and pat the mixture down into the pan.
Refrigerate for at least 2 hours before cutting, overnight is best.
Slice into 60 bite sized pieces.
To store the candies, use parchment paper between layers so the candies don’t stick together.
Enjoy this nougat recipe!
Recipe tip: You can freeze these treats! Use parchment paper between layers and freeze in an airtight container.