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Stain Glass Nougat

Course Dessert, Snack
Cuisine Southern
Keyword Dessert
Prep Time 5 minutes
Cook Time 10 minutes
fridge time 2 hours
Servings 30 candies
Author Jennifer

Equipment

  • 1 double boiler
  • 1 8x8 glass baking dish
  • 1 rubber spatula

Ingredients

  • 1 bag white chocolate chips
  • 1 bag mini marshmallows
  • 1 1/2 cups spice drops or gumdrops you can also use only red & green for Christmas
  • 1 parchment paper

Instructions

  • Prepare an 8×8 square baking dish by lining it with parchment paper.
  • Cut the spice drop or gumdrops in half, Set aside.
  • Using a double boiler (make sure that the bowl and pan fit together snug) melt the butter, white chocolate chips and marshmallows together over medium heat. Continuously stir the mixture until it is smooth and melted together; it is like making a rice crispy treat.
  • Fold in the gumdrops. Pour the mixture into the prepared pan. The mixture will be very sticky, so I use a lightly greased spatula.
  • Refrigerate for at least 2 hours before cutting. Slice into 30 bite sized pieces.
  • To store the candies, use parchment paper between layers so the candies don’t stick together.