Gumdrop nougat is the perfect no-bake recipe to whip up with the kids. Inspired by Italian torrone, this retro recipe uses mini marshmallows, white chocolate chips and butter to create a shortcut nougat base. Gumdrops are quickly folded into the soft mixture which, once cooled, is sliced into colourful, terrazzo-esque squares. These chewy treats also make a wonderful gift!
ingredients
directions
This recipe requires 6-24 hours chill time.
Prepare a 9×13-inch baking pan by greasing it with nonstick cooking spray. Line the pan with parchment paper and spray the paper again to ensure the nougat doesn’t stick. Secure the parchment paper with clips to hold it in place.
Cut 1 cup of the gumdrops in half, using well-oiled scissors or a knife.
Add butter, marshmallows, vanilla extract and salt to a large, microwavable bowl. Heat on high for one minute and stir thoroughly before adding the white chocolate chips. Microwave for another minute. Stir the mixture to make sure everything is melted and well combined. Tip: You can also use a double boiler to melt all of these ingredients together, if you prefer.
Working quickly, use a large, sturdy spatula to fold the gumdrops into the marshmallow mixture.
Scrape the nougat into your prepared pan. Using well-oiled hands or a spatula, firmly press down on the mixture to remove air bubbles. Place a layer of parchment over top and continue to flatten the mixture until smooth.
Place the nougat in the fridge and allow it to set for 6-24 hours.
Once fully cooled, lift the nougat out of the pan and place it on a cutting board. Remove the parchment paper and use a sharp knife (coat your knife with nonstick cooking spray if the nougat is sticky) to cut the candy into bite size pieces. If it is too hard to cut, let it soften at room temperature for 5-10 minutes. Gumdrop nougat should be stored in an airtight container in the fridge.
