Why You’ll Love These Gumdrop Nougat Bars
- Only four ingredients: A short shopping list keeps preparation simple.
- No baking required: The mixture comes together over gentle stovetop heat.
- No candy thermometer needed: There is no cooked sugar syrup to monitor.
- Easy to prepare ahead: The bars set overnight before slicing.
- Plenty to share: One 9-by-13-inch pan makes approximately 48 small squares.
What Are Gumdrop Nougat Bars?
These gumdrop nougat bars are a shortcut candy made with melted marshmallows and white chocolate. They have a chewy texture inspired by nougat, with pieces of gumdrop candy throughout.
Traditional nougat often involves whipped egg whites and cooked sugar syrup. This version uses marshmallows to simplify the process and white chocolate to help the mixture firm as it cools.
The finished bars are sweet and rich, so small portions work well.
Ingredients You’ll Need
Butter
Two tablespoons of butter add richness and help make the sticky mixture easier to handle. Have a little extra available for greasing your spatula if needed.
Miniature Marshmallows
Use 16 ounces of miniature marshmallows. Their small size helps them melt evenly. Measure by weight because package sizes vary.
White Chocolate Chips
You will need 24 ounces of white chocolate chips. Choose chips that melt smoothly and that you enjoy eating, since their flavor forms much of the candy’s base.
White baking chips vary in composition, which can affect how easily they melt and the final texture. Use gentle heat and stir patiently.
Gumdrops
Use 1½ cups of red and green gumdrops, chopped into small pieces. Fruity gumdrops provide a sweet, colorful contrast to the creamy base.
Check the package carefully if you want fruit flavor: spice drops look similar but have a different taste.
How to Make Gumdrop Nougat Bars
1. Line the Pan
Line a 9-by-13-inch baking pan with parchment paper, leaving an overhang on two sides. This makes it easier to lift out the firm candy before cutting.
Prepare the pan before melting the ingredients because the mixture becomes harder to spread as it cools.
2. Chop the Gumdrops
Cut the gumdrops into small pieces so they distribute evenly throughout the bars. Lightly buttered kitchen scissors can help with sticky candy.
Separate any pieces that stick together before adding them to the nougat mixture.
3. Set Up a Double Boiler
Bring about one inch of water to a gentle simmer in a saucepan. Set a heatproof bowl over the pan, making sure the bottom of the bowl does not touch the water.
Keep the simmer gentle and avoid getting water or steam condensation into the chocolate mixture.
4. Melt the Base
Add the butter, miniature marshmallows, and white chocolate chips to the bowl. Stir frequently over gentle heat until melted and combined.
The mixture will be thick and sticky rather than thin or pourable. Use a sturdy heatproof spatula to scrape the sides and fold everything together.
Avoid increasing the heat to speed up the process, as white chocolate can scorch.
5. Fold in the Gumdrops
Remove the bowl from the heat and let the mixture cool for 1–2 minutes. Fold in the chopped gumdrops until they are distributed throughout.
Work steadily while the base is still warm and manageable.
6. Press into the Pan
Transfer the mixture to the prepared pan. Use a lightly buttered spatula to press it into the corners and smooth the surface.
Alternatively, place a second sheet of parchment over the mixture and press gently with your hands. Remove the top sheet afterward.
7. Chill Overnight
Allow the mixture to cool, then cover and refrigerate overnight until firm enough to slice.
Giving the bars enough setting time makes them easier to lift and cut cleanly.
8. Slice into Squares
Lift the candy from the pan using the parchment overhang. Place it on a cutting board and cut into approximately 48 small squares.
Use a sharp knife and wipe the blade between cuts. If the slab is too firm to cut comfortably straight from the refrigerator, let it stand briefly before slicing.
Tips for the Best Results
Measure by Weight
Use the listed weights for the marshmallows and white chocolate chips. Bags come in different sizes, so relying on a package count can change the balance of the recipe.
Prepare Everything First
Line the pan, chop the gumdrops, and have your spatula ready before melting. The mixture thickens as it cools.
Keep the Heat Gentle
White chocolate needs careful melting. A gentle double boiler provides more controlled heat than placing the ingredients directly in a saucepan.
Cut the Gumdrops Small
Smaller pieces make the candy easier to slice and help spread the fruit flavor throughout each square.
Serve Small Portions
These bars are rich and sweet. Bite-sized squares are a good fit for mixed candy trays and gift boxes.
Easy Variations
Christmas Gumdrop Bars
Use red and green fruity gumdrops for a classic holiday color combination.
Rainbow Gumdrop Bars
Choose assorted fruit-flavored gumdrops for a colorful candy tray any time of year.
Pastel Candy Bars
Use pastel gumdrops for a spring celebration, keeping the same total quantity.
Spiced Gumdrop Bars
Replace fruity gumdrops with spice drops if you enjoy their stronger, spiced flavors. The finished candy will taste noticeably different.
For consistent texture, keep the butter, marshmallow, and white chocolate quantities unchanged when switching gumdrop colors or flavors.
Serving and Gift Ideas
Arrange the squares in small candy cups for easy serving. They also look attractive alongside cookies, fudge, and chocolate-covered treats on a dessert platter.
For gifts, place the bars in a food-safe container with parchment between the layers. Keep the container refrigerated until gifting and include a note to refrigerate the candy.
Let the squares stand briefly at room temperature before serving for a softer bite.
How to Store Gumdrop Nougat Bars
Store the bars in an airtight container in the refrigerator for up to one week. Separate layers with parchment paper to prevent sticking.
Keep them covered to protect their texture and prevent them from absorbing refrigerator odors. Return extra portions to the refrigerator after serving.
Frequently Asked Questions
Are these traditional nougat bars?
No. They are a shortcut version made with marshmallows and white chocolate rather than whipped egg whites and cooked sugar syrup.
Can I use large marshmallows?
Yes. Use the same weight—16 ounces—and cut them into smaller pieces to help them melt evenly.
Can I use spice drops?
Yes, if you prefer their flavor. For fruity candy bars, choose fruit-flavored gumdrops instead.
Why is the mixture so sticky?
Melted marshmallows create a naturally sticky base. A lightly buttered spatula or a sheet of parchment makes it easier to press into the pan.
Why are my bars too soft to slice?
They may need more chilling time. Ingredient substitutions and different types of white baking chips can also affect firmness. Use the measured quantities and refrigerate overnight before cutting.
Why did the white chocolate become grainy?
Excess heat or contact with water can affect melted white chocolate. Keep the heat gentle, use dry equipment, and prevent water from entering the bowl.
Can I make these ahead?
Yes. They need to set overnight, so they are well suited to advance preparation. Store the finished squares refrigerated and serve within one week.