Christmas Gumdrop Nougat Recipes

CHRISTMAS NOUGAT

Steps:

• Prepare either a 9x13 baking pan for a thinner layer of nougat or an 8x8 baking pan for taller nougat squares. Line your baking pan with parchment paper.
• For either method, microwave or stovetop, it is best to melt the white chocolate with the butter before adding marshmallows.
• Microwave: In a large microwave-safe bowl combine the white chocolate chips and butter. Microwave for 1 minute on high, then stir. Continue heating in 30-second increments and stirring between each heating. Repeat until the milk chocolate is melted. Add the marshmallows and heat in 30-second increments, stirring each time until you can fully combine the marshmallows and melted white chocolate.
• Stovetop (Double Boiler): Use a large glass mixing bowl that will safely set atop your saucepan. Combine the white chocolate chips and butter. Bring a saucepan with about an inch of water to a low boil and place the bowl with the butter and white chocolate chips on top of the saucepan. Heat the white chocolate chips until fully melted. Add the marshmallows in 2-3 portions so that it melts easier with this method. Stir the marshmallows and cook until fully melted before adding the next portion of marshmallows. Continue until fully combined then remove from heat.
• Set the bowl with the nougat base aside for 2-3 minutes to cool before adding the gumdrops. *You can cut the gumdrops into smaller chunks if desired.
• Add the gumdrops and fold them into the nougat, then transfer it into your prepared baking pan. Use a lightly greased sheet of parchment paper or spatula to spread the nougat to the pan corners in an even layer.
• Transfer the nougat to your refrigerator and chill for at least 2 hours, but preferably overnight to fully setup.

GUMDROP AND PISTACHIO NOUGAT

Steps:

• Line an 8-by-11-inch baking pan with plastic wrap and spray the wrap liberally with cooking spray. Line the bottom of the pan with a piece of parchment paper and spray the parchment with cooking spray.
• Slice 1/2 cup of the gumdrops in half long ways with a paring knife and lay them flat-side down on the parchment. Roughly chop the remaining gumdrops and set aside.
• Put the egg whites and salt in the bowl of a stand mixer fitted with a whisk attachment. Combine 3 1/4 cups of the sugar, the honey, corn syrup and 1/4 cup of water in a medium saucepan over medium heat. Stir until the sugar dissolves. Brush down the sides of the pan with a pastry brush dipped in water to remove sugar crystals and continue to cook, brushing the sides of the pan down occasionally, for 8 minutes.
• Increase the heat to medium-high and attach a candy thermometer to the side of the pan. When the syrup reaches 260 degrees F, about 9 minutes, turn the stand mixer on to medium-high speed and whip the egg whites until foamy, about 1 minute. Sprinkle in the remaining 2 tablespoons of sugar and whip the egg whites until they hold firm peaks, about 3 minutes.
• Continue to cook the syrup, swirling the pot occasionally, until the mixture reaches 290 degrees F, 8 to 10 minutes more.
• Replace the stand mixer's whisk attachment with a paddle attachment. With the mixer on medium-low speed, carefully pour the sugar syrup into the egg whites. Increase the speed to medium-high and beat until the egg whites become stiff and glossy, 8 to 10 minutes.
• Add the vanilla extract and orange zest; mix to combine. Add the 1 cup chopped gumdrops and the pistachios to the nougat mixture and stir to combine. The mixture will be very stiff.
• Spread the nougat into the prepared pan and smooth the top with a small offset spatula sprayed with cooking spray. Spray a piece of parchment paper with nonstick spray and place over the nougat, sprayed-side down. Let sit at room temperature for at least 6 hours or overnight.
• Once the nougat has set, place a piece of parchment paper on top of a cutting board and spray with cooking spray. Lift the nougat out of the pan and flip it over onto the cutting board, then peel off the plastic and parchment. Trim the edges with a large heavy knife sprayed with cooking spray. Cut the nougat into about 40 pieces, each about 1 1 /2 inches square, spraying the knife with cooking spray as needed.
• Wrap the squares individually in parchment paper. Store in an airtight container at room temperature for up to 2 weeks.

CHRISTMAS NOUGAT CANDY WITH GUMDROPS

Steps:

• Set aside about 10 red and 10 green quartered gumdrops.
• Line an 8x8 baking pan with parchment paper and lightly spray with nonstick cooking spray. Set aside.
• In either a double boiler OR a large stock pan, add butter, chocolate chips and marshmallows and heat over low to medium low heat, stirring constantly until mixture is completely melted. This process can take about 10-12 minutes and must be done slowly and while stirring.
• Remove chocolate from stove heat and cool for 2 minutes.
• Fold 1 cup quartered gum drops into the mixture with a spatula.
• Spread mixture into a prepared pan. The marshmallow is sticky, so I place a sandwich bag greased with cooking spray on my hand and use that to press candy into the pan (see article for image example).
• Add 1/2 cup reserved gumdrops to the top of the nougat and gently press into the surface of the candy.
• Refrigerate Christmas Nougat overnight to set. Remove from refrigerator, remove from pan and discard the parchment paper.
• Use a sharp knife to cut into 30 squares. Serve gumdrp candy immediately or refrigerate, covered until ready to serve.

CHRISTMAS GUMDROP NOUGAT

Steps:

• Prepare an 8×8 square baking dish by lining it with parchment paper.
• Cut the gumdrops in half. (Easily cut with kitchen shears). Set aside.
• Melt the butter, white chocolate chips and marshmallows together over indirect heat. Do this by using a double boiler: Put a heatproof bowl over a saucepan of gently simmering water (making sure that the bowl and pan fit together snug). This ensures that the mixture doesn't burn.
• Continuously stir the mixture until it is smooth and melted together, making sure not to cook the mixture...the goal is to just melt; not cook.
• Remove from heat.
• Let cool for about 2 minutes.
• With a spatula, fold in the gumdrops. Mix well.
• Pour the mixture into the prepared pan.
• The mixture will be very sticky. Can use a lightly greased piece of parchment paper to help spread and pat the mixture down into the pan.
• Refrigerate for at least 2 hours before cutting; overnight is best.
• Cut into 60 bite sized pieces.