BityWhite chocolate, marshmallows, and butter melt into bliss, then get studded with gumdrops in this chewy, festive Christmas Gumdrop Nougat Candy. Sweet, soft, and almost too cute to eat.
Like a holiday hug in a bite, this nostalgic treat really nails that creamy-meets-chunky texture and gentle vanilla scent that rolls out like a warm kitchen memory.
Now, I’ll be honest with you—this Christmas Gumdrop Nougat Candy is one of those cozy confections that doesn’t ask for much, but offers a whole lot. It’s soft and chewy with just the right amount of candy shop joy. You get tender clouds of nougat, buttery richness, and then… BOOM… little pops of fruity gumdrops in every bite. Kids will want to “help” with the mixing (read: snack on gumdrops) and grown-ups will sneak extras once the platter’s out. It’s festive, sure, but you don’t need a full-on party to enjoy it. Couch, fuzzy socks, mug of tea? Also perfect.
Quick Breakdown
Why You’ll Love this Christmas Gumdrop Nougat Candy
Simple, creamy, and colorful, this recipe leans on nostalgia in the best way. No sugar thermometer, no candy stage anxiety, just melt-and-chill.
- Ridiculously simple to make: You’re basically melting some happiness in a bowl and letting the fridge do all the hard stuff.
- Bright and whimsical: The red and green gumdrops turn every piece into a tiny stained-glass window of yum.
- Perfect for gifting: Once chilled and sliced, they stack beautifully in tins with parchment—your neighbors will be low-key obsessed.
- Kid-approved (and adult-hoarded): It’s sweet, chewy, and somehow makes grown-ups regress in the best way.
- Keeps for days: If you don’t inhale it all at once, it stores well and even improves a tad as it sits.
- Zero oven time: Save that precious oven space for pies, roasts, or let’s be honest, a nap.
Ingredient Notes
You’ll only need a handful of pantry-friendly ingredients, but quality really matters here since each flavor shines.
- Butter: Just two tablespoons, but it adds a rich depth and helps everything melt together smoothly. Salted or unsalted both work.
- White chocolate chips: Go high-quality here if you can. Avoid Chipits—trust me. They don’t melt right and make the texture weirdly grainy.
- Mini marshmallows: These puff up and then melt into the mix, creating that soft nougat bite. Don’t swap for the jumbo ones unless you like wrestling sugar clouds.
- Red and green gumdrops: Choose spiced or fruity versions based on what vibe you’re going for. I chill them before chopping so they don’t get gooey. Oh, and skip the black ones. Sorry, licorice fans.
How To Make This Christmas Gumdrop Nougat Candy
This one really is more assembly than recipe, but there are a few quirks to know as you go. Especially if, like me, you’ve scorched white chocolate one too many times in the microwave and now have trust issues.
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Prep your dish and line it up: First, line an 8×8 inch square pan with parchment paper. Let it hang generously over the sides so you can lift the whole thing out later. Candy extraction drama isn’t the vibe.
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Chop those gumdrops: Halve the gumdrops (or quarter them for smaller pops of chewy color). Chill them for a bit beforehand if they’re sticky. They’ll hold up better when folded into the gooey nougat.
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Melt the good stuff together: Set up a double boiler (heatproof bowl over barely simmering water) and toss in the butter, white chocolate chips, and mini marshmallows. Stir. Then keep stirring. You want everything smooth and creamy, but don’t let it cook or boil. You’re melting, not making fudge… a gentle melt, not caramel warfare.
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Let it chill (briefly): Once melted, remove from heat and let the bowl rest for about two minutes. Just enough so the gumdrops don’t melt into a tie-dye mess when added.
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Add the gumdrops and mix: Fold the candy into the cooled nougat mixture with a spatula. Make sure they’re evenly spread so no one gets stuck with a dud square.
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Spread it in the pan: Pour the mixture in and press it flat using another bit of greased parchment or wax paper. Lightly oiling your hands works too, but things get sticky fast.
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Refrigerate and forget (for a bit): Chill the whole tray for at least two hours. Overnight is even better. Use that waiting time to knock out some festive cheesecake bars or maybe nap off the gumdrop sample-tasting.
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Cut into tiny joy-squares: Once firm, lift out with the parchment and slice into bite-sized pieces. I get about 60, but if you go bigger nobody’s judging. These disappear fast.
Storage Options
Good news, this candy is refreshingly low-maintenance once it’s made. You’ve already done the work (if we can even call melting marshmallows “work”), so storing it is easy.
Pop your cut pieces into an airtight container, and if they’re layered, be sure to tuck parchment between them. Otherwise, say hello to a colorful nougat brick. They keep beautifully in the fridge for up to two weeks. The texture actually improves a bit by day two, when everything sort of settles and melds together.
Got leftovers you want to freeze? Yes, you totally can. Freeze the pieces in a single layer first, then transfer them to a container or freezer bag with parchment in between layers. I recommend eating frozen pieces within two months or so. You don’t even need to thaw them completely—the nougat softens pretty quickly at room temp.
Microwaving for a “quick thaw”? Please don’t. You’ll go from chewy treat to molten marshmallow goop in ten seconds flat. A gentle rest on the counter is perfect.
Variations and Substitutions
Once you’ve mastered the gooey basics, you can totally riff on this with what you’ve got lying around or whatever your sweet tooth demands.
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Different gumdrop flavors: Try all-fruit mixes or spice blends depending on the mood. Cinnamon ones give a subtle holiday heat, while lemon adds a nice zing.
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Swap for Turkish delight: Want to feel fancy? Tiny cubes of Turkish delight (dust off the extra starch) give a chewy luxe upgrade.
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Add chopped nuts: A handful of toasted almonds or pistachios brings a nutty crunch to balance the soft chew. So good.
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Go rainbow: Ditch the red and green theme and throw in assorted colors for birthdays, baby showers, or just a Wednesday.
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Vegan-friendly version: Use vegan marshmallows and dairy-free white chocolate. It should set the same, though the flavor may shift a tad.
What to Serve with Christmas Gumdrop Nougat Candy
This candy plays well with others. It’s not too rich, not too plain, and friends with just about any sweet or warm beverage.
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Try pairing it with a platter that includes shortbread cookies and chocolate bark. The creamy nougat sits nicely against crumbly textures and dark chocolate spikes. Plus it looks great on a cookie tray.
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Offer it with coffee or hot cocoa. That mellow sweetness in the nougat makes it the perfect little bite between sips of strong brew or spiced drink.
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Set it on dessert platters next to tart offerings like cranberry bars or lemon cookies. It balances zingy flavors like a sugary referee with sparkly gumdrop shoes.
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Nestle it into holiday tins or wrap in parchment with kitchen twine. Instant homemade gift that looks way fancier than it is. Bonus: it stacks like sweet little bricks, no smushing.
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For a cheeky contrast, serve it alongside salty snacks like pretzels or fancy mixed nuts. You’ll be surprised how fast it goes.
Frequently Asked Questions
Can I make this candy ahead of time?
Absolutely! In fact, it gets even better with a little rest. Make it a few days in advance and store it in the fridge. Just keep it in an airtight container with parchment between layers to avoid sticky candy clumps. It’ll hold up for about two weeks, and the flavor has a chance to fully mellow and meld together. Win-win.
What’s the best way to chop gumdrops without them sticking everywhere?
Great question (and my kitchen scissors agree). Try tossing them lightly in a bit of granulated sugar before chopping. Also, chill them in the fridge or even freezer for a few minutes beforehand. A sharp knife helps, but honestly, scissors are way easier. Just wipe the blades a few times during the process to stay ahead of stickiness.
Do I have to use a double boiler?
Technically you can wing it with a microwave, but white chocolate is stubborn and burns fast. The double boiler protects you from scorched bits and gives you super smooth results. If you’re new to melting things gently, it’s worth the extra pot. Plus, you can stir and chat without fear of disaster. No rushed melting stress here.
Can I change the colors for other holidays?
Why not? Go for pastel gumdrops around Easter, orange and purple for Halloween, or literally any combo for birthdays. The base recipe is simple and ready to party in any dress code. Just steer clear of ones that melt too easily or get gooey (like some weird gel candies). Stick with firm gumdrops and you’re golden.
Christmas Gumdrop Nougat Candy
Equipment
- 8x8 inch square pan
- Parchment paper
- Heatproof bowl
- Saucepan (for double boiler)
- Spatula
- Knife or kitchen scissors
Ingredients
Main Ingredients
- 2 tbsp butter salted or unsalted, cubed
- 2 cups white chocolate chips use high quality, avoid Chipits
- 4 cups mini marshmallows
- 1 1/2 cups red and green gumdrops stems removed, cut in halves or quarters, chill before chopping for easier cutting
Instructions
- Line an 8x8 inch square pan with parchment paper, leaving generous overhang on all sides for easy removal.
- Chop the gumdrops into halves or quarters. If they’re sticky, chill them before chopping, and optionally toss them lightly in granulated sugar to reduce stickiness.
- Set up a double boiler (place a heatproof bowl over a saucepan with 1–2 inches of barely simmering water). Add butter, white chocolate chips, and mini marshmallows to the bowl.
- Stir constantly over gentle heat until everything is just melted and the mixture is very smooth. Do not overheat or allow to boil.
- Remove the bowl from the heat and let the mixture cool for about 2 minutes so it thickens slightly but is still spreadable. Don’t let it set.
- Using a spatula, fold the chopped gumdrops into the melted nougat mixture until they're evenly distributed.
- Pour the mixture into the prepared pan. Press it down gently and evenly, using another piece of parchment, wax paper, or lightly oiled hands.
- Refrigerate for at least 2 hours, or until firm. For best texture and cleanest slicing, chill overnight.
- Once firm, use the parchment overhang to lift the block out. Slice into small squares (about 60 pieces).
- Store in an airtight container with parchment between layers, and keep refrigerated for up to 2 weeks.
