Nugart Bars just 3 ingredient

These Gumdrop Nougat Candies taste like nostalgia and Christmas’ past. And I love them. They’re sweet, soft, chewy and so delicious. And very easy to make. Create a batch and share them with friends, give them as gifts, and make sure to have them on your holiday treat plate!

Who knew that marshmallows + white chocolate chips = a chewy and delicious nougat?! And with festive red and green gumdrops, this is a perfect Christmas treat.

I love that this treat is no bake, and that it can come together in just minutes. All you need to do is melt together a little butter, mini marshmallows and white chocolate chips, then stir in chopped gumdrops. Then spread it out into a parchment paper lined pan.

CHRISTMAS GUMDROP NOUGAT CANDY RECIPE TIP

The mixture is pretty sticky, so a little trick I use is to lightly grease a small square of parchment paper then use that to spread and pat the mixture down. Put it in the fridge for a few hours (overnight is best) to set…it needs to be completely cooled to cut it.

ingredients

2 tbsp butter

2 bags white chocolate chips (2 of the 225 gram bags)

2 bags of mini marshmallows (2 of the 250 gram bags)

1 1/2 cups chopped red and green gumdrops (see notes below for where to buy them)

instructions

Prepare an 8×8 square baking dish by lining it with parchment paper.

Cut the gumdrops in half.  Set aside.

Melt the butter, white chocolate chips and marshmallows together over indirect heat.  To do this I create a double boiler by putting a heatproof bowl over a saucepan of gently simmering water (making sure that the bowl and pan fit together snug).  This ensures that the mixture doesn’t burn.

Continuously stir the mixture until it is smooth and melted together, making sure not to cook the mixture…the goal is to just melt, not cook.

Remove from heat.

Let cool for about 2 minutes.

Stir in the gumdrops.  Mix well.

Pour the mixture into the prepared pan.

The mixture will be very sticky, so I use a lightly greased piece of parchment paper to help spread and pat the mixture down into the pan.

Refrigerate for at least 2 hours before cutting, overnight is best.

Cut into 60 bite sized pieces.

To store the candies, use parchment paper between layers so the candies don’t stick together.

Enjoy!

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