Christmas Nougat

Christmas Nougat

2 tbsp butter

450 grams of white chocolate 

500 grams of miniature marshmallows

1 1/2 cups chopped red and green gumdrops

Prepare and 8 x 8 baking dish by lining it with parchment paper.  Set aside.  

Chop gumdrops and set aside. 

Melt the butter, white chocolate and marshmallows in a large pot stirring until melted, smooth and well combined.  Remove from heat and allow to cool for approximately 2 minutes. 

Add the gumdrops, mix well and pour into the prepared pan. The mixture will be quite sticky so use a pice of parchment paper coated with non stick spray to spread evenly. 

Refrigerate for at least 2 hours or overnight and cut into 60 bite sized pieces. 

Store in an air tight container between parchment paper so the nougat does not stick together.  Freezes well.