The very first time I made Christmas Nougat, my whole kitchen filled with that nostalgic candy-shop aroma—sweet, buttery, and festive in a way only holiday treats can be. I remember standing there, stirring the glossy marshmallow mixture as it melted into a silky blanket, and watching the bright red and green gumdrops fold into the creamy nougat like little jewels. It felt like creating edible Christmas magic right on my stovetop. This recipe instantly became one of my favorite holiday traditions.
Why You’ll Love This Recipe
You’ll love this Christmas Nougat because it’s one of those rare treats that looks impressively festive but is shockingly easy to make, especially compared to traditional nougat. From my experience, it’s the kind of recipe that delivers maximum cheer with minimal effort. It’s soft, chewy, colorful, nostalgic, and absolutely irresistible for both kids and adults. Plus, it’s perfect for gifting, cookie trays, or snacking by the tree while you wrap presents.
Ingredients
- 2 tablespoons butter
- 2 bags (10 oz each) mini marshmallows
- 2 cups white chocolate chips
- 2 cups red and green gumdrops, cut in half (spice drops or dots work great)
- 1 teaspoon vanilla extract
- Pinch of salt
I’ve made this recipe countless times, and the ingredients are simple but require a bit of attention to quality. Real white chocolate chips melt more smoothly than almond bark, though that can be used in a pinch. Fresh marshmallows make the nougat fluffier—trust me, stale ones just don’t melt right. When choosing gumdrops, I avoid the heavily sugared kind because the excess coating can cause melting pockets. Halving each gumdrop helps distribute the color so every bite looks beautifully festive.
Equipment Needed
- Medium saucepan
- Silicone spatula
- Large mixing bowl
- 8×8 or 9×9 baking dish
- Parchment paper
- Sharp knife
Each tool plays a helpful role. The silicone spatula is a lifesaver because the melted marshmallow mixture sticks to everything except that. A parchment-lined baking dish ensures the nougat lifts out effortlessly—I learned the hard way that greasing alone doesn’t cut it. A sharp knife is essential for slicing beautiful squares; I sometimes warm the blade with hot water to make cleaner cuts. This simple setup keeps the whole process cheerful and stress-free.
Step-by-Step Instructions
I always start by prepping my gumdrops, cutting each one in half and tossing them lightly with a teaspoon of powdered sugar so they don’t stick together. This step makes the final mixing process so much easier. Then I line my baking dish with parchment paper, letting it hang slightly over the edges like handles. This is one of those tiny tasks that makes cleanup absolutely painless.(See the next page below to continue…)