Description
This Jelly Nougat Candy Recipe is a delightful no-bake treat that’s perfect for the holiday season. Featuring a smooth blend of marshmallows, white chocolate, and colorful gumdrops, this festive candy is easy to make and sure to impress with its chewy, sweet texture and vibrant appearance.
Ingredients
Scale
Ingredients
- 2 tablespoons unsalted butter
- 1 bag (10 oz) mini marshmallows
- 1 bag (12 oz) white chocolate chips
- 1/2 teaspoon vanilla extract
- 1 1/2 cups red and green gumdrops or jelly candies, chopped
Instructions
- Prepare Pan: Line an 8×8-inch or 9×9-inch square baking pan with parchment paper, leaving some overhang to easily lift the candy out once set.
- Melt Butter and Marshmallows: In a large saucepan over low heat, melt the butter. Add the mini marshmallows and stir continuously until completely melted and smooth, ensuring no lumps remain.
- Add White Chocolate: Stir in the white chocolate chips slowly and keep stirring until the chocolate melts fully and mixes smoothly with the marshmallow mixture.
- Flavor Mixture: Remove the saucepan from heat and stir in the vanilla extract thoroughly to combine the flavors.
- Cool and Add Candies: Allow the mixture to cool for about 5 minutes to thicken slightly, then gently fold in the chopped red and green gumdrops or jelly candies for a festive touch.
- Set in Pan: Quickly pour the mixture into the prepared baking pan and smooth the surface evenly with a spatula to ensure uniform thickness.
- Chill: Refrigerate the pan for at least 2 hours or until the candy is firm and set.
- Cut and Serve: Use the parchment paper overhang to lift the candy out of the pan, cut into 36 small squares, and serve.
Notes
- Use assorted colored gumdrops or fruit slice candies to enhance the festive appearance of the candy.
- Store the candy in an airtight container in the refrigerator for up to 1 week to maintain freshness and texture.
- Before serving, let the candy sit at room temperature for a few minutes to soften slightly for the best texture.
