Easy Christmas Gumdrop Nougat Candy Recipe

Ingredients

• 4 cups mini marshmallows
• 3 tablespoons butter
• 1/4 cup light corn syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional, for traditional nougat flavor)
• 3 cups powdered sugar, sifted
• 1 1/2 cups small gumdrops, cut into quarters
• 1/2 cup chopped toasted almonds or pecans (optional)
• 1/4 teaspoon salt
• Powdered sugar for dusting

Preparing the Pan

Line an 8×8 inch square baking pan with parchment paper, leaving some overhang for easy removal. Lightly dust the parchment with powdered sugar to prevent sticking. This preparation is crucial because nougat can be quite sticky when warm.

You can also use a 9×9 inch pan if you prefer slightly thinner pieces of candy, but adjust the cutting accordingly to maintain the proper texture and bite size.

Preparing the Gumdrops

Using a sharp knife or kitchen shears, cut the gumdrops into quarters. This size allows them to distribute evenly throughout the nougat while providing the perfect amount of fruity flavor in each bite. If the gumdrops are particularly sticky, lightly dust your knife with powdered sugar between cuts.

Remove any gumdrops that are too hard or have become overly sticky, as these can create unpleasant texture contrasts in the finished candy. Fresh, pliable gumdrops work best for this recipe.

Making the Nougat Base

In a large microwave-safe bowl, combine the mini marshmallows, butter, and corn syrup. Microwave in 30-second intervals, stirring between each interval, until the marshmallows are completely melted and the mixture is smooth. This usually takes 1-2 minutes total.

Alternatively, you can melt this mixture in a large saucepan over low heat, stirring constantly until smooth. The stovetop method gives you more control but requires constant attention to prevent burning.

Stir in the vanilla extract, almond extract if using, and salt until well combined. The mixture should be smooth and glossy with a light, airy texture.

Adding the Powdered Sugar

Gradually add the sifted powdered sugar to the marshmallow mixture, stirring constantly. Start with about half the sugar, mix until incorporated, then add the remainder. The mixture will become thick and somewhat stiff, similar to a very thick frosting.

If the mixture becomes too stiff to stir easily, you can briefly microwave it for 10-15 seconds to soften it slightly, but don’t overheat or the texture will become too sticky.

Incorporating the Mix-ins

Working quickly while the nougat is still warm and pliable, fold in the quartered gumdrops and chopped nuts if using. Distribute them evenly throughout the mixture, ensuring each piece of the finished candy will have a good variety of colors and flavors.

The warmth of the nougat will slightly soften the gumdrops, which helps them integrate better and prevents them from falling out when the candy is cut.

Shaping and Setting

Transfer the nougat mixture to your prepared pan and use a spatula or your hands (lightly dusted with powdered sugar) to press it evenly into the corners. The surface should be relatively smooth and level.

Dust the top lightly with additional powdered sugar to prevent sticking, then cover with plastic wrap. Let the nougat set at room temperature for at least 2 hours, or until it’s firm enough to cut cleanly.

Cutting the Candy

Once the nougat has set, use the parchment paper overhang to lift it out of the pan onto a cutting board. Using a sharp knife dusted with powdered sugar, cut the nougat into 1-inch squares or rectangles.

Clean your knife frequently and dust with powdered sugar as needed to prevent sticking. The cuts should be clean and decisive to avoid dragging the gumdrops or creating ragged edges.

Final Dusting and Storage

Dust each piece of cut nougat lightly with powdered sugar to prevent sticking during storage. This also gives the candy a professional, finished appearance that’s perfect for gift-giving.

Store the finished candy in an airtight container at room temperature, with layers separated by parchment paper or wax paper. Properly stored nougat will keep fresh for up to 2 weeks.

Gift-Giving Presentation

This colorful candy makes beautiful holiday gifts when arranged in decorative tins, clear cellophane bags tied with festive ribbons, or small gift boxes lined with parchment paper. The bright colors of the gumdrops create an instantly festive appearance that requires no additional decoration.

For a more elegant presentation, you can arrange the pieces in mini cupcake liners or small paper cups, which also helps prevent them from sticking together.

Flavor Variations

While traditional gumdrops are classic, you can experiment with different candy additions such as chopped fruit jellies, mini chocolate chips, or even crushed peppermint candies for a different holiday flavor profile.

Some bakers enjoy adding food coloring to the nougat base itself to create themed colors, such as red and green for Christmas or pastels for Easter versions of this versatile candy.

Tips for Success

The key to perfect nougat texture is not overheating the marshmallow mixture and working quickly once you begin adding ingredients. If the mixture cools too much during assembly, it becomes difficult to incorporate the mix-ins evenly.

Humidity can affect the setting time and final texture, so on particularly humid days, you may need to allow extra setting time or add a bit more powdered sugar to achieve the proper consistency.

Traditional Holiday Memories

This type of homemade candy represents the heart of holiday baking traditions, when families would spend time together creating special treats that couldn’t be bought in stores. The bright colors and sweet flavors evoke memories of childhood Christmases and the excitement of finding homemade candies under the tree.

Easy Christmas Gumdrop Nougat Candy delivers all the joy and sweetness of the holiday season in a simple, foolproof recipe that creates lasting memories while filling your home with the wonderful aromas and colors of Christmas celebration.