Equipment Needed
- Medium-sized, heavy-bottomed saucepan
- Wooden spoon or silicone spatula
- 8×8 inch baking pan
- Parchment paper or aluminum foil
- Measuring cups and spoons
Step-by-Step Instructions
The process begins in your saucepan over the lowest heat possible. I combine the white chocolate chips, the entire can of sweetened condensed milk, and that tablespoon of butter right from the start. Patience is key here—you must stir constantly and gently. I learned the hard way that rushing this step or turning up the heat will cause the white chocolate to seize up into a grainy mess. It feels like it takes forever for those chips to fully melt into the milk, but after about 7-10 minutes of steady stirring, you’ll be rewarded with a gloriously smooth, thick, and creamy base. The moment it becomes one cohesive, velvety mixture, you take it off the heat.
Now, for the fun part: the gumdrops. Let the nougat base cool for about 5 minutes. This is a non-negotiable waiting period I’ve tested. If you stir the gumdrops in while the base is scalding hot, they’ll simply melt into sticky, colorful puddles. A brief cool-down keeps their shape and chewy texture. I fold in one cup of mini gumdrops with my spatula until they’re just distributed. Then, I immediately scrape the whole sticky, wonderful mass into my parchment-lined baking pan. I use the back of a spoon, lightly greased with butter, to press it into an even layer. Sometimes, I’ll press a few extra gumdrops on top for a prettier finish.
This next part tests your willpower: the chilling. You must let the pan set, uncovered, in the refrigerator. I tried letting it set at room temperature once, and it never fully firmed up, remaining a sticky, sliceable but messy treat. In the fridge, it needs a solid 3-4 hours, though I often leave it overnight. I peek at it after two hours, poking the center gently, but it’s always still too soft. Trust the full chill time; it makes all the difference for getting those clean, neat squares.(See the next page below to continue…)