Ingredients
- 8 ounces (about 2 cups) small marshmallows
- 2 tablespoons unsalted butter, melted
- 8 ounces (about 2 cups) white chocolate pieces
- 1½ cups red and green gumdrop or candy-drop pieces
Instructions
- Prepare the marshmallow base
In a microwave-safe bowl, combine the marshmallows and melted butter. Heat on high in 30-second bursts, stirring thoroughly after each, until the marshmallows collapse into a smooth, glossy mass (about 1–2 minutes total). - Melt the white chocolate
Transfer the white chocolate pieces to a second microwave-safe bowl. Heat in 15- to 20-second intervals, stirring between each, until the chocolate is completely melted and silky, taking care not to scorch it. - Combine marshmallow and chocolate
Pour the warm white chocolate over the marshmallow mixture. Using a flexible spatula, gently fold and swirl until fully incorporated and the mixture takes on a pale, luminous sheen. - Fold in the candies
Add the gumdrop pieces and fold them in just until evenly distributed. Reserve a handful of candy drops if you’d like to press them onto the surface for decoration. - Shape and chill
Line a small square pan (about 8×8 inches) with parchment paper, letting the edges overhang. Press the nougat mixture evenly into the pan—use lightly greased hands or the bottom of a measuring cup to smooth the top. Cover and refrigerate for 1–2 hours, until firm. - Slice into bars
Lift the set nougat out by the parchment handles and place it on a cutting board. Using a sharp knife warmed briefly under hot water and dried, slice into bars or bite-sized squares. Wipe the knife clean between cuts for neat edges.