Easy Christmas Gumdrop Nougat Food

EASY CHRISTMAS GUMDROP NOUGAT CANDY

Steps:

• 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 medium 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 or boil.
• 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 or wax paper to help spread and pat the mixture down into the pan.
• Refrigerate for at least 2 hours before cutting, overnight is best.
• Slice into 60 bite sized pieces.
• To store the candies, use parchment paper between layers so the candies don't stick together.
• Enjoy this nougat recipe!

CHRISTMAS NOUGAT

Steps:

• Prepare either a 9x13 baking pan for a thinner layer of nougat or an 8x8 baking pan for taller nougat squares. Line your baking pan with parchment paper.
• For either method, microwave or stovetop, it is best to melt the white chocolate with the butter before adding marshmallows.
• Microwave: In a large microwave-safe bowl combine the white chocolate chips and butter. Microwave for 1 minute on high, then stir. Continue heating in 30-second increments and stirring between each heating. Repeat until the milk chocolate is melted. Add the marshmallows and heat in 30-second increments, stirring each time until you can fully combine the marshmallows and melted white chocolate.
• Stovetop (Double Boiler): Use a large glass mixing bowl that will safely set atop your saucepan. Combine the white chocolate chips and butter. Bring a saucepan with about an inch of water to a low boil and place the bowl with the butter and white chocolate chips on top of the saucepan. Heat the white chocolate chips until fully melted. Add the marshmallows in 2-3 portions so that it melts easier with this method. Stir the marshmallows and cook until fully melted before adding the next portion of marshmallows. Continue until fully combined then remove from heat.
• Set the bowl with the nougat base aside for 2-3 minutes to cool before adding the gumdrops. *You can cut the gumdrops into smaller chunks if desired.
• Add the gumdrops and fold them into the nougat, then transfer it into your prepared baking pan. Use a lightly greased sheet of parchment paper or spatula to spread the nougat to the pan corners in an even layer.
• Transfer the nougat to your refrigerator and chill for at least 2 hours, but preferably overnight to fully setup.

CHRISTMAS NOUGAT CANDY WITH GUMDROPS

Steps:

• Set aside about 10 red and 10 green quartered gumdrops.
• Line an 8x8 baking pan with parchment paper and lightly spray with nonstick cooking spray. Set aside.
• In either a double boiler OR a large stock pan, add butter, chocolate chips and marshmallows and heat over low to medium low heat, stirring constantly until mixture is completely melted. This process can take about 10-12 minutes and must be done slowly and while stirring.
• Remove chocolate from stove heat and cool for 2 minutes.
• Fold 1 cup quartered gum drops into the mixture with a spatula.
• Spread mixture into a prepared pan. The marshmallow is sticky, so I place a sandwich bag greased with cooking spray on my hand and use that to press candy into the pan (see article for image example).
• Add 1/2 cup reserved gumdrops to the top of the nougat and gently press into the surface of the candy.
• Refrigerate Christmas Nougat overnight to set. Remove from refrigerator, remove from pan and discard the parchment paper.
• Use a sharp knife to cut into 30 squares. Serve gumdrp candy immediately or refrigerate, covered until ready to serve.

CHRISTMAS GUMDROP NOUGAT

Steps:

• Prepare an 8×8 square baking dish by lining it with parchment paper.
• Cut the gumdrops in half. (Easily cut with kitchen shears). Set aside.
• Melt the butter, white chocolate chips and marshmallows together over indirect heat. Do this by using a double boiler: Put 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.
• With a spatula, fold in the gumdrops. Mix well.
• Pour the mixture into the prepared pan.
• The mixture will be very sticky. Can 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.