Easy Christmas Nougat Candy
The butter and white chocolate loosen into a glossy pool, then the mini marshmallows turn it into a thick, stretchy mixture that looks almost too soft to cut. After a…
By Ava
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Reading time: 9 min
Tip: save now, make later.
The butter and white chocolate loosen into a glossy pool, then the mini marshmallows turn it into a thick, stretchy mixture that looks almost too soft to cut. After a couple of hours in the refrigerator, it firms into neat little pieces with a tender chew and bright bits of gumdrop throughout.
I like this Easy Christmas Nougat Candy because it gets its shape from chilling, not from a fussy candy thermometer or a long stovetop cook. The microwave does the melting in short bursts, and the ingredients go in one bowl at a time. That makes it a manageable batch even if candy-making isn’t your usual thing.
The small gumdrop pieces give each bite a little fruitiness and a cheerful red-and-green look without making the candy hard to slice. Cut into 36 pieces, these squares are sweet, soft, and easy to tuck onto a holiday dessert plate.
Kitchen Note
Once the gumdrops are mixed in, spread the candy in the pan while the mixture is still pliable. It thickens as it cools, and a quick, steady spread gives you a more even top.
Save Easy Christmas Nougat Candy for a colorful holiday treat with soft marshmallow chew and little bursts of gumdrop.
Why the marshmallows go in after the white chocolate is smooth
White chocolate and marshmallows don’t melt at quite the same pace. This candy handles that by melting the butter and chips first, then adding the marshmallows only after the chocolate mixture is smooth. If everything goes into the bowl at once, the marshmallows can soften while the chips are still lumpy, and it becomes harder to tell whether the chocolate needs more heat or simply more stirring.
Using 50% microwave power gives the chocolate time to soften without exposing it to a blast of high heat. White chocolate can turn thick and grainy when overheated, and once that happens, extra microwaving won’t bring back a silky texture. Stirring between short intervals matters just as much as the lower power: the bowl holds heat, and each stir helps finish melting the chips without leaving hot spots.
The marshmallows make the finished candy soft and chewy rather than brittle. Once they’re melted and blended in, the mixture is thick enough to hold the gumdrops in place, then the refrigerator firms everything into slices. It’s a simple order of operations, but it’s what gives you a smooth base with colorful pieces distributed through every square.
What the white chocolate, marshmallows, and gumdrops each bring
- White chocolate chips — They create the candy’s rich, creamy base and help it set when chilled. Choose chips that taste good on their own; the flavor is prominent here. Use chips rather than assuming a baking bar will behave identically in the microwave intervals.
- Mini marshmallows — These melt into the chocolate mixture and give the candy its characteristic chew. Their small size helps them melt evenly in the second stage. Regular-size marshmallows aren’t a direct one-for-one swap by count; if that’s what you have, cut them into small pieces before measuring by package weight.
- Red and green gumdrops — Their fruit flavor and chewy texture make the pieces recognizable as holiday nougat. Fresh, soft gumdrops are easier to cut and blend into the candy than dry, firm ones. Chop them small so each piece can be distributed throughout the mixture; swapping in a hard candy would change the texture and make the squares awkward to bite.
- Unsalted butter and vanilla extract — Butter helps the melted base stir together smoothly, while vanilla rounds out the sweetness. Pure vanilla extract gives a fuller aroma, though imitation vanilla can be used if that’s what you keep on hand. The butter is part of the melt, so have it ready with the chips rather than adding it after the mixture is hot.
From glossy microwave melt to clean-cut nougat squares
Line the pan and melt the chocolate base
Line a 9-inch square pan with parchment, leaving an overhang on two sides so you can lift the candy out later. In a large microwave-safe bowl, combine the butter and white chocolate chips. Microwave at 50% power in 30-second intervals, stirring after each one, until the mixture is melted and smooth; it usually takes about 1 to 2 minutes. Stop when no chips remain and the mixture looks glossy, rather than continuing to heat it just to be certain.
Melt the marshmallows into the chocolate
Stir in the mini marshmallows, then microwave at 50% power in 20-second intervals, stirring after each. This stage takes about 1 to 2 minutes, and the mixture should become smooth and stretchy instead of showing distinct marshmallow pieces. If it still looks uneven, stir well before the next interval; the residual heat helps melt the marshmallows. Keep the bowl microwave-safe and use care when handling it, since the mixture and bowl will be hot.
Fold in the gumdrops and spread promptly
Stir in the vanilla extract and the small pieces of gumdrop until they’re spread throughout the mixture. Scrape around the bottom and sides of the bowl, where sticky candy can collect, so the pan doesn’t end up with gumdrops crowded in one corner. Transfer the mixture to the prepared pan and spread it into an even layer. The mixture is thick, so work it gently toward the corners rather than pressing hard and pushing the parchment out of place.
Chill until firm, then portion
Refrigerate the pan until the candy is firm, about 2 hours. Lift it out using the parchment overhang and set it on a cutting surface. Cut into 36 pieces once it holds its shape; if the center still feels soft, return it to the refrigerator before slicing. The chilled slab should give you defined pieces with gumdrops visible across the cut faces.
Easy ways to change the look or make a dairy-free batch
Use a different gumdrop color mix
Choose other colors of soft gumdrops for a different occasion or a less strictly seasonal look. Keep the same small-piece cut and the same amount, so the balance of chewy candy to marshmallow base stays similar; the appearance changes more than the texture.
Cut diamonds instead of squares
After the slab is firm, cut diagonal lines across it to make diamond-shaped pieces rather than a grid of squares. The candy itself stays the same, but the smaller-looking shapes are handy when you want a bite-size piece on a mixed candy plate. Use a sharp knife and keep the pieces similar in size for an even assortment.
Make a dairy-free version
Use dairy-free white chocolate chips, vegan mini marshmallows, and plant-based butter, plus pectin-based gumdrops if you need to avoid gelatin. Melt in the same sequence, watching the texture closely because dairy-free chips can melt differently from standard white chocolate. The finished candy may be a little softer or less creamy, but it still sets into pieces after chilling.
Storage and Reheating
- Refrigerator: Store the pieces in an airtight container for up to 1 week. They’ll be firmer straight from the fridge and soften a little as they sit out.
- Freezer: Freeze in an airtight container with parchment between layers for up to 2 months. Thaw in the refrigerator while still covered to limit condensation on the candy.
- Reheating: This candy doesn’t need reheating. Let a piece sit briefly at room temperature if you prefer a softer bite; microwaving can make it sticky and unevenly soft.
Questions that come up when making Christmas nougat candy
Easy Christmas Nougat Candy
Ingredients
Equipment
Method
- Line a 9-inch square pan with parchment paper, leaving an overhang on two sides.
- Combine the butter and white chocolate chips in a large microwave-safe bowl.
- Microwave at 50% power in 30-second intervals, stirring after each, until melted and smooth, about 1 to 2 minutes.
- Stir in the mini marshmallows.
- Microwave at 50% power in 20-second intervals, stirring after each, until melted and smooth, about 1 to 2 minutes.
- Stir in the vanilla extract and gumdrops until evenly distributed.
- Spread the mixture in the prepared pan.
- Refrigerate until firm, about 2 hours.
- Lift the candy from the pan using the parchment and cut into 36 pieces.