Easy Christmas Gummy Nougat
INGREDIENTS
• 2 tablespoons butter
• 2 bags of white chocolate chips (2 of the 225 gram bags)
• 2 bags of mini marshmallows (2 of the 250 gram bags)
• 1 1 / 2 cups chopped red and green jelly beans (see notes below for where to purchase)
INSTRUCTIONS.
Prepare an 8×8 square baking dish by lining it with parchment paper.
Halve the gummy bears. Put aside.
Melt butter, white chocolate chips and marshmallows over indirect heat.To do this, I create a water bath by
placing a heatproof bowl over a pot of simmering water (making sure the bowl and pot fit together well). This will
ensure the mixture doesn’t burn.
Stir the mixture constantly until it is smooth and melted. Be careful not to boil the mixture. The goal is to simply
melt them and not cook them.
Remove from heat.
Let cool for about 2 minutes.Add the gummy bears. Mix well.
Pour the mixture into the prepared pan.
The mixture will be very sticky, so I use a lightly oiled piece of parchment paper to spread and spread the mixture
around the pan.
Store in the refrigerator for at least 2 hours before cutting, preferably overnight.Cut into 60 bite-sized pieces.
To store the candy, use parchment paper between layers to keep the candy from sticking.
Have fun!
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