Christmas Gumdrop Nougat Candy
White 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. Simple, creamy, and colorful, this recipe is a no-bake holiday delight—just melt, fold, chill, and slice. Perfect for gifting or whenever you need a little Christmas magic, no oven required.
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.
Notes
For best results, use high quality white chocolate chips that melt smoothly. Chill gumdrops before chopping for neater pieces. This candy freezes well—flash freeze in a single layer before storing, and always place parchment between layers. Let pieces come to room temperature naturally; never microwave to thaw. For a vegan version, substitute with vegan marshmallows and dairy-free white chocolate.
Nutrition
Calories: 90kcalCarbohydrates: 18gProtein: 1gFat: 2.5gSaturated Fat: 1.5gCholesterol: 2mgSodium: 12mgPotassium: 5mgSugar: 16gCalcium: 10mg
Tried this recipe?Let us know how it was!