Cut the gumdrops in half (or into small bite-sized pieces) using kitchen scissors or a sharp knife. If they’re sticky, lightly coat the knife with a little oil or powdered sugar. Set the chopped gumdrops aside.
3. Melt the Base Mixture:
In a heatproof bowl set over a saucepan of gently simmering water (a double boiler), combine the white chocolate chips, mini marshmallows, and a small knob of butter if desired. Stir constantly until the mixture is fully melted, smooth, and creamy. Avoid overheating — you want it melted, not cooked or scorched.
4. Add the Gumdrops:
Remove the bowl from heat and let the mixture cool for about 2 minutes. Stir in the chopped gumdrops, folding gently until evenly distributed throughout the nougat mixture. The bright colors will give it a festive, candy-shop look!
5. Spread and Set:
Pour the sticky mixture into the prepared pan. Lightly grease a small piece of parchment paper and use it to press the mixture evenly into the pan. The greased paper prevents sticking and helps smooth the top.
