Next, I melt the butter, white chocolate chips, and mini marshmallows together in a saucepan over low heat. I stir constantly, watching the mixture go from separate chunks to a perfectly smooth, glossy, pale cream. The key is gentle heat—every time I’ve tried to rush it, the chocolate scorched. When it finally becomes velvety, I remove it from the heat and stir in a splash of vanilla and a pinch of salt.
Now comes my favorite part: folding in the gumdrops. I pour the melted nougat mixture over the gumdrops in a large mixing bowl and use a silicone spatula to gently fold everything together. The heat softens the gumdrops slightly, releasing their fruity aroma, but not enough to melt them. It feels like making holiday stained-glass candy.
Finally, I spread the mixture into the parchment-lined dish, pressing it evenly without flattening it too much. I smooth the top, tuck it into the refrigerator for at least two hours, and let it firm into that perfect chewy texture. Cutting it into squares is deeply satisfying—the colorful pieces reveal themselves like confetti inside each bite.
Pro Tips for Best Results
I tested this recipe several different ways, and one of the most important things I learned is that low heat is everything. White chocolate burns faster than dark chocolate, and once it seizes, there’s no saving it. Keep the flame low and stir constantly—your patience pays off with a silky result.
Another essential tip: avoid adding gumdrops while the mixture is too hot. The first time I made this, I got overexcited and tossed them in immediately. I ended up with swirling streaks of melted red and green rather than pretty jewel-like pieces. Waiting just a few minutes before folding them in makes all the difference.
I also discovered that cutting the nougat is easier if you refrigerate it overnight. The squares hold their shape so much better, and the chewiness is perfect. If you try to cut it too early, it tends to stick to the knife and come apart.
Lastly, use fresh gumdrops. I once used an old bag from the back of my pantry and the pieces were a little too firm. Fresh gumdrops are soft enough to bite through and create that nostalgic texture that makes this recipe so lovable.
Common Mistakes to Avoid
One mistake I made early on was overheating the mixture. I thought higher heat would speed up melting, but it just created little scorched bits and a grainy texture. Keep things slow and controlled—there’s a reason old-fashioned candy makers are so patient.
Another common issue is not lining the baking pan properly. Nougat is sticky by nature, and even the slightest bit of missing parchment paper can cause the whole block to cling to the dish. When I finally learned to leave generous parchment “handles,” removing the nougat became effortless.(See the next page below to continue…)