Easy Christmas Nougat
A sweet no-bake Christmas candy with gumdrops and homemade nougat
Equipment
- 1 double boiler * a large heatproof bowl over a pot of simmering water will work
- 1 8x8" square pan
Ingredients
- 2 Tbsp butter
- 450 grams white chocolate chips *I used Bernard Callebaut (make sure you use REAL white chocolate chips-chipits don't melt well)
- 500 grams mini marshmallows (white only)
- 1½ cups mini baking gummies, cut in half *I use Nutty Club Brand but you can also buy them at bulk barn
Instructions
- Prepare the pan by lining it with parchment paper to fit up the sides as well.
- Cut the baking gummies in half and then set aside until you need them
- Fill a large rimmed pot with about 2" of water and bring to a simmer. Place a large heatproof bowl on top once it is simmering.
- Add the butter to the bowl and let it melt, then add in half of the marshmallows, stirring constantly
- Once the marshmallows have started to melt, add in about half of the chocolate chips. I find it easier to melt the ingredients half at a time so they are manageable. Keep stirring the marshmallows and chocolate. Once it has reduced (by melting) add in the remaining marshmallows and chocolate. keep stirring until they melt together completely into a smooth mixture. Do not cook or let the mixture boil.
- Once you have achieved a smooth mixture (this will take at least 10 minutes), take it off the heat and let it cool for 2 minutes.
- Add in the baking gumdrops and stir to combine them well.
- Pour the mixture into the prepared pan and smooth to the edges and corners. I find using a piece of parchment paper lightly sprayed with oil helps smooth it nicely as the mixture is very sticky.
- Cover with plastic wrap and refrigerate at least 2 hours, preferably overnight to set firm.
- When ready to cut, remove the nougat from the pan using the parchment as a lifter.
- Place on a cutting board or mat and slice into 6 equal long slices, then cut each slice into 10 small but equal pieces (bite sized).
- To store the candies, layer them between parchment paper in containers in one layer, then refrigerate for up to a week or freeze for up to 3 months. You could also individually wrap them in parchment or candy wrappers, then put them in containers in the freezer until you need them. Thaw in refrigerator for a few hours, not on the counter to prevent any moisture from forming on them.