Ingredients:

  • 2 cups white chocolate chips
  • 2 tbsp unsalted butter
  • 2 cups mini marshmallows
  • 1 tsp vanilla extract
  • 1.5 cups red and green gumdrops

Instructions:

  1. Line an 8x8 inch square pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Slice large gumdrops into halves or quarters. Toss them lightly in a small amount of powdered sugar to prevent sticking and color bleeding.
  3. In a large microwave-safe glass bowl, combine the white chocolate chips and cubed unsalted butter.
  4. Microwave in 30-second intervals, stirring between each, until the mixture is smooth and completely melted.
  5. Add the mini marshmallows to the warm chocolate mixture. Return to the microwave for another 30 to 45 seconds until the marshmallows start to puff and lose their shape. Stir until the mixture is a uniform, white cloud.
  6. Fold in the vanilla extract and the prepared gumdrops until evenly distributed.
  7. Transfer the mixture into your prepared pan. Use a second piece of greased parchment to press the top down firmly and evenly. Ensure the surface is flat to make slicing easier later.
  8. Refrigerate for at least 4 hours 15 mins until the nougat feels firm to the touch.
  9. Using the parchment handles, lift the nougat out of the pan and slice into 6 rows by 6 rows to create 36 pieces.