Prep time: 15 minutes
Chilling time: 4–6 hours
Yield: About 30–36 pieces
Ingredients
- 450 g (3 cups) white chocolate chips
- 500 g (about 8 cups) mini marshmallows
- 30 g (2 tablespoons) unsalted butter
- 1 teaspoon vanilla extract
- 180–200 g (about 1½ cups) colorful gumdrops, chopped into small pieces
- A small amount of butter or non-stick spray for the pan
Instructions
1. Prepare the pan
Line an 8 × 8-inch (20 × 20 cm) square pan with parchment paper. Lightly grease the parchment so the nougat releases easily.
2. Prepare the gumdrops
Cut the colorful gumdrops into small pieces. If they are very sticky, lightly coat your knife with a little oil or butter.
3. Melt the base
Place the butter, white chocolate chips, and mini marshmallows in a large heatproof bowl.
Melt them slowly using a double boiler over low heat, stirring continuously with a silicone spatula.
Keep the heat gentle. Do not allow the chocolate to overheat.
4. Mix until smooth
Continue stirring until the marshmallows and white chocolate are completely melted and the mixture becomes thick, smooth, and creamy.
Remove from the heat.
5. Add vanilla
Stir in 1 teaspoon vanilla extract until fully incorporated.
6. Add the colorful pieces
Allow the mixture to cool for about 2–3 minutes, then gently fold in the chopped gumdrops.
Do not add them while the mixture is extremely hot, or their colors may bleed into the white nougat.
7. Transfer to the pan
Spoon the mixture into the prepared pan.
Use a lightly greased spatula or a piece of parchment paper to press and smooth the top evenly.
8. Chill
Refrigerate for at least 4–6 hours, preferably overnight, until completely firm.
9. Cut
Lift the nougat out of the pan using the parchment paper.
Use a large sharp knife to cut it into small, neat squares.
For very clean cuts, lightly grease or warm the knife and wipe it between cuts.
Professional Tips
For the clean white look in your photo, use good-quality white chocolate and avoid overheating it. Use firm gumdrops rather than jelly candies that contain a lot of moisture.
For a Christmas version, use mainly red and green gumdrops. For the colorful version shown in the photo, mix red, green, orange, yellow, and a few other colors.
Keep the finished nougat refrigerated in an airtight container, with parchment paper between layers.
Short recipe formula:
White chocolate + marshmallows + butter + vanilla + colorful gumdrops → melt → mix → press into pan → chill → cut into squares.