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Chef Ava

Old-Fashioned Jelly Nougat Candy

Soft, chewy old-fashioned nougat made with creamy white chocolate, fluffy mini marshmallows, butter, and colorful gumdrops. This easy no-bake candy is chilled until firm and cut into cheerful bite-size squares, making it perfect for holiday dessert tables, cookie trays, homemade gifts, and family gatherings.
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Prep Time 0 minutes
Cook Time 2 minutes
0 minutes
Total Time 2 hours 2 minutes
Course: Dessert
Cuisine: American
Calories: 1
Ingredients Equipment Method Notes

Ingredients
  

  • 20 oz mini marshmallows
  • 4 cups white chocolate chips
  • 2 cups gumdrops, chopped into small pieces
  • 4 tablespoons unsalted butter

Equipment

  • 9x13-inch baking dish
  • parchment paper
  • large microwave-safe bowl
  • microwave
  • mixing spoon
  • sharp knife

Method
 

  1. Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment with cooking spray.
    In a large microwave-safe bowl, combine the butter and mini marshmallows. Microwave on high for 1 minute, stir, then microwave for another minute. Stir until the mixture is smooth and fully combined.
  2. Add the white chocolate chips to the melted marshmallow mixture. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
    Stir thoroughly between each interval to help the chocolate melt evenly without overheating.
  3. Gently fold the chopped gumdrops into the nougat mixture until they are evenly distributed throughout. Work carefully so the gumdrops stay intact and the bright colors remain distinct against the white nougat.
  4. Pour the mixture into the prepared baking dish. Place another sheet of parchment paper on top and press down gently to spread the mixture evenly.
    Refrigerate for at least 2 hours, or until completely set. Lift the nougat from the pan using the parchment overhang, peel away the parchment, and cut into bite-size squares.
    Store the finished candy in an airtight container at room temperature for up to 2 weeks.

Notes

Line a 9×13-inch baking dish with parchment paper and leave an overhang for easy removal. Work gently when folding in the chopped gumdrops so they remain intact and their colors stay distinct. Refrigerate for at least 2 hours before cutting. Store in an airtight container at room temperature for up to 2 weeks, using parchment or wax paper between layers if stacking.