4 tablespoons butter

20 ounces mini marshmallows

4 cups white chocolate chips

2 cups gumdrops, cut into small pieces

Prepare the Gumdrops:

Chop the gumdrops into small pieces and set aside.

Tip: Lightly dust with powdered sugar to prevent sticking.

Melt the Base Ingredients:

In a large saucepan over low heat, melt the butter.

Add the mini marshmallows, stirring constantly until fully melted and smooth.

Gradually add the white chocolate chips, stirring until melted and incorporated.

Add the Gumdrops:

Remove the saucepan from heat and let the mixture cool slightly for about 2 minutes.

Gently fold in the gumdrop pieces until evenly distributed.

Shape the Candy:

Line an 8×8-inch baking dish with parchment paper or lightly grease it.

Pour the nougat mixture into the dish and spread it evenly using a spatula.

Chill and Cut:

Place the dish in the refrigerator for 1–2 hours until the nougat is firm.

Once set, remove from the dish, peel off the parchment paper, and cut into small squares or rectangles.