This Fruity Gumdrop Nougat Candy is a popular marshmallow and white chocolate-based confection that has a sweet, chewy texture. I found this easy recipe in an old cookbook for gumdrop nougat that can be made at home. With only four ingredients and 10 minutes of hands-on time, this is the perfect holiday treat!
How to Store Nougat Candy
Store nougat in an airtight container with layers of parchment paper in-between each row to prevent sticking.
You can also freeze this candy for up to 3 months when stored in a freezer-safe, airtight container.
Help my Nougat is Sticking
If your nougat is not set enough, it will stick to your wax or parchment paper. Some cheaper brands of parchment paper also do not have good nonstick abilities (Dollar Tree kind). To prevent any mishaps, consider the following:
- Never make this candy without a nonstick paper like wax or parchment paper.
- Coat your paper with nonstick spray or a little shortening to make peeling it off easier.
- Add nougat to the freezer before peeling off the paper to make this easier.
- If your paper is sticking regardless, slice off a thin layer with the paper and discard
Equipment
-
9 x 13 pan
-
wax or parchment paper
-
microwave-sage large glass bowl
-
Microwave
-
Rubber Spatula
-
measuring cups
-
nonstick baking spray
Ingredients
- 18 ounces white chocolate chips
- 16 ounces mini marshmallows
- 2 tablespoons butter unsalted
- 2 cups Dots Fruity Candy
Instructions
-
Line a 9 x 13 pan with wax or parchment paper. Spray the wax or parchment paper with nonstick spray.
-
Add the marshmallows, white chocolate chips, and butter to a large microwave-safe bowl.
-
Microwave for 90 seconds. Pause the microwave around the 45-second mark and stir the mixture.
-
Microwave for an additional 30 seconds, pausing to stir again at the 15-second mark. The mixture will be fluffy, thick, and creamy.
-
Add 2 cups of Dots to the mixture, and mix them in to combine.
-
Quickly add the nougat onto the lined pan. You will need to work quickly to spread the mixture because it cools fast. This is the messiest part of this process.
-
Once all the mixture is in the pan, I suggest using clean hands sprayed with nonstick spray to spread the mixture and make sure it is smooth.
-
Place the pan in the refrigerator for at least 6 hours or until set. To speed up the process, use the freezer and freeze for about 2 hours or until set.
-
When it is time to cut the squares, remove the baking paper from the nougat. Place it (while cold) on a cutting board. Spray a knife with nonstick baking spray and cut into 1-1/2 inch cubes. These can get sticky so be sure to store them in the refrigerator (or freezer) between coated wax or parchment paper.
Notes
How to prevent the paper from sticking to your candy:
- Never make this candy without a nonstick paper like wax or parchment paper. Dollar store parchment paper is subpar and does not have good nonstick agents on it–trust me, I have learned the hard way over, and over.
- Coat your paper with nonstick spray or a little shortening to make peeling it off easier.
- Add nougat to the freezer before peeling off the paper to make this easier.
- If your paper is sticking regardless, slice off a thin layer with the paper and discard.
Leave a Comment