Preparation Instructions

• Prepare an 8x8 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 using a double boiler.
• Continuously stir the mixture until it is smooth and melted together.
• Remove from heat and let cool for about 2 minutes.
• Stir in the gumdrops and mix well.
• Pour the mixture into the prepared pan.
• 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.
• Enjoy this nougat recipe!