There’s something about those crisp winter mornings, when you wrap your hands around a warm mug of cocoa, that makes you crave sweets more than ever. And if your heart does a little jig at the sight of twinkling lights, you’re already halfway to making a batch of colorful gumdrop nougat squares.
Think of this as a mini craft project—only you get to eat the glue (white chocolate). Sticky marshmallows, buttery warmth, and bursts of fruity gumdrops mingle in one bowl, so all you really need is a spatula and your favorite holiday playlist.
Why You’ll Love It
Here’s the thing: when you bite into one of these squares, you get a chewy, creamy rush that’s both nostalgic and fresh. It’s like building a gingerbread house—only faster and with fewer broken walls.
- One-bowl bliss: fewer dishes, more couch time with mug in hand.
- Eye-catching hues: gumdrops in red, green, yellow, and more.
- Soft-meets-sweet: marshmallow and white chocolate form a dreamy base.
- Totally flexible: throw in nuts, citrus zest, or drizzle chocolate on top.
- Perfect for gifting: they travel well, and no one says no to home-made candy.
Timing and Servings
All told, you’ll need about 90 minutes from flourless pan lining to that first triumphant bite. Plan for 15 minutes of active stirring and 1–2 hours of setting time.
- Active time: 15 minutes
- Setting time: 1–2 hours (or 30–45 minutes in the fridge)
- Yield: Roughly 36 one-inch squares
Pro tip: If you’re gifting dozens, line up multiple pans at once. Parallel processing FTW!
Ingredients
- 10 oz colored gumdrops, chopped into ¼-inch bits
- 10 oz miniature marshmallows
- 2 Tbsp unsalted butter
- 2 cups white chocolate chips (Ghirardelli or similar)
- 1 tsp pure vanilla extract
- ½ cup chopped nuts (almonds or pecans), optional
- Powdered sugar, for dusting
Tip: Choose unsalted butter so you control the salt level. And pick gumdrop colors that match your holiday theme—maybe icy blue and silver for a winter wonderland vibe.
Directions
- Prep your workspace: line an 8×8-inch pan with parchment, leaving an overhang. Have your spatula, knife, and powdered sugar close by.
- Chop gumdrops: dust your knife with powdered sugar to keep pieces from sticking, then cut them into ¼-inch cubes.
- Melt butter & marshmallows: on low heat, stir butter until it’s just liquefied. Add marshmallows and mix until you see a glossy, smooth cloud.
- Mix in chips & vanilla: remove from heat, toss in white chocolate chips and vanilla extract. Stir briskly so the chips soften but don’t seize.
- Fold in gumdrops & nuts: gently combine until colors are evenly suspended. If it feels too stiff, a few extra seconds on very low heat will help.
- Transfer & smooth: pour into your lined pan and level the top. Those little valleys are bonus sugar catchers later.
- Chill: leave at room temperature for 1–2 hours or pop in the fridge for 30–45 minutes. Check after half an hour if you’re pressed for time.
- Slice & dust: lift the slab using the parchment overhang. Dust the top and your knife with powdered sugar, then cut into 1-inch squares. Wipe the blade between cuts.
- Package ideas: nestle squares in mini cupcake liners or stack them in decorative tins layered with parchment. Perfect for neighbor gifts.
Variations
- Citrus spark: lemon or orange gumdrops plus a teaspoon of zest for a bright zing.
- Peppermint twist: swap vanilla for ½ tsp peppermint extract and garnish with crushed candy cane.
- Chocolate dip: dunk half of each square into melted dark chocolate, then let set.
- Fudge swirl: drop small spoonfuls of softened dark fudge into the mix before it sets and marble with a skewer.
- Coconut crunch: stir in ¼ cup toasted coconut flakes for extra texture.
- Nut-free: skip the nuts to make a crowd-pleasing, allergy-friendly batch.
- Gluten-free: verify your gumdrops and chips carry a gluten-free label—most do.
Storage & Reheating Tips
These squares love a cool, dry home. Stack them in an airtight container with parchment sheets between layers so they don’t stick.
- Room temp: stays fresh up to 1 week
- Refrigerated: about 2 weeks
- Freezer: wrap tightly and freeze up to 1 month; thaw on the counter
If a piece feels firm, let it rest for 10–15 minutes at room temp. For an instant softening trick, zap a single square in the microwave for 5–7 seconds—just enough to revive that gooey center.
Thinking of mailing these? Place them in a sturdy box with bubble wrap for insulation, and ship ground time so they don’t over-chill or melt en route.
FAQs
Can I use flavored marshmallows?
You can, but plain minis give the creamiest result. Flavored ones might clash or alter the texture in odd ways.
What if my white chocolate seizes?
If it turns grainy, remove from heat and stir in a teaspoon of vegetable oil. That brings back the shine and smooths the mix.
Why did my gumdrops sink?
A cool mixture means denser gums will drop. Keep everything warm and stir promptly after melting to keep them floating.
Can I use marshmallow fluff instead of minis?
Yes, but reduce the butter by a teaspoon and stir extra gently. Fluff is wetter than minis, so the texture shifts slightly.
How do I ship these squares?
Layer them between parchment in a compact tin or sturdy box. Use bubble wrap and ship fast; they handle a little jostle but prefer a gentle ride.
What’s the best knife for slicing?
A long, sharp chef’s knife dusted with powdered sugar gives the cleanest cuts. Wipe between slices to avoid buildup.
Conclusion
This gumdrop nougat feels like a festive hug in candy form—simple to make, impossible to resist. It’s proof that you don’t need a fancy kitchen or tons of time to create something memorable. So cue up your favorite carols, tie on an apron (perhaps with a festive reindeer), and stir up a batch that’ll light up any gathering. Trust me, these squares will spark smiles faster than you can say “Happy Holidays.”
Easy Christmas Gumdrop Nougat Candy
Ingredients
- 1 package 10 ounces colored gumdrops, chopped
- 1 package 10 ounces miniature marshmallows
- 2 tablespoons unsalted butter
- 2 cups white chocolate chips
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts optional
- Powdered sugar for dusting
Instructions
- Chop the gumdrops: Cut gumdrops into small pieces, dusting the knife with powdered sugar to prevent sticking.
- Melt the butter: In a large saucepan, melt the butter over low heat.
- Melt the marshmallows: Add the marshmallows to the saucepan and stir continuously until completely melted and smooth.
- Combine ingredients: Remove from heat and quickly stir in the chopped gumdrops, white chocolate chips, vanilla extract, and chopped nuts (if using). Mix well to ensure even distribution.
- Prepare the pan: Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Pour and set: Pour the nougat mixture into the prepared pan and smooth it out evenly. Let it cool at room temperature for a few hours or refrigerate for about an hour until firm.
- Cut the candy: Once firm, lift the candy out using the parchment paper overhang and place it on a cutting board. Dust the top with powdered sugar, and cut into squares or rectangles using a sharp knife.
- Store and serve: Enjoy immediately or store in an airtight container to keep fresh.
