CHRISTMAS GUMDROP NOUGAT
Recipe tip: You can freeze these treats! Use parchment paper between layers and freeze in an airtight container.
Provided by gailanng
Categories Candy
Time 25m
Yield 60 Pieces
Number Of Ingredients 4
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.
Nutrition Facts : Calories 85.7, Fat 2.8, SaturatedFat 1.7, Cholesterol 2.6, Sodium 18.1, Carbohydrate 15, Sugar 11.4, Protein 0.6
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