Jelly Nougat Candy

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Here is a recipe for Old-Fashioned Jelly Nougat Candy (a nostalgic, no-bake copycat of the classic Brach’s Pick-a-Mix candy). Instead of complex candy thermometers and boiled sugar syrups, this shortcut method uses a sweet, creamy white chocolate and marshmallow base studded with colorful, chewy fruit gumdrops!

Ingredients

  • The Nougat Base:
    • 18 oz white chocolate chips (or white baking chips / almond bark, chopped)
    • 16 oz mini marshmallows (about two 10-oz bags, though 16 oz total gives it that rich chew)
    • 2 tablespoons unsalted butter (plus extra for greasing)
  • The Colorful Center:
    • 1.5 to 2 cups fruit-flavored gumdrops (such as Dots), chopped into smaller pieces
  • To Prevent Sticking:
    • Non-stick cooking spray or extra butter for your spatula and hands

Step-by-Step Instructions

  1. Prep the Pan:
    • Line an 8×8-inch or 9×9-inch baking dish with parchment paper or foil, leaving an overhang on the sides so you can easily lift the block of candy out later.
    • Generously spray the parchment paper with non-stick cooking spray (this nougat is very sticky!).
  2. Chop the Gumdrops:
    • Using a sharp knife or kitchen shears (lightly greased to prevent sticking), chop your gumdrops into bite-sized pieces. Set them aside.
  3. Melt the Base Ingredients:
    • In a large, microwave-safe bowl, combine the white chocolate chips, mini marshmallows, and 2 tablespoons of butter.
    • Microwave on high for 1 minute, then remove and stir thoroughly with a greased spatula.
    • Continue microwaving in 30-second intervals, stirring thoroughly after each interval, until the marshmallows and white chocolate are completely melted, smooth, and fluffy.
  4. Cool Slightly and Add Gumdrops:
    • Let the hot mixture cool down for about 1 minute. (This prevents the heat from melting your gumdrops when you mix them in!)
    • Gently fold the chopped gumdrops into the warm nougat mixture until they are evenly distributed.
  5. Press into the Pan:
    • Transfer the sticky nougat mixture into your prepared baking dish.
    • Because the mixture is very tacky, lightly butter or spray your hands (or a rubber spatula) and press the nougat firmly and evenly into the corners and flat across the top.
  6. Chill and Set:
    • Cover the pan and place it in the refrigerator for at least 2 hours, or until the candy is completely firm.
  7. Slice and Serve:
    • Use the parchment paper handles to lift the chilled block of nougat out of the pan.
    • Peel away the paper and use a sharp knife or a pizza cutter to slice the candy into small, neat bite-sized squares.
Chef’s Tip: To keep the squares from sticking together in storage, wrap individual pieces in small squares of wax paper or parchment paper just like the old-fashioned candies, or store them in an airtight container with layers of parchment paper in between!

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