Ingredients
- 2 tbsp butter
- 2 bags white chocolate chips 2 of the 225 gram bags
- 2 bags of mini marshmallows 2 of the 250 gram bags
- 1 1/2 cups chopped red and green gumdrops see notes below for where to buy them
Instructions
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Prepare an 8×8 square baking dish by lining it with parchment paper.
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Cut the gumdrops in half. Set aside.
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Melt the butter, white chocolate chips and marshmallows together over indirect heat. To do this I create a double boiler by putting 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.
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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.
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Remove from heat.
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Let cool for about 2 minutes.
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Stir in the gumdrops. Mix well.
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Pour the mixture into the prepared pan.
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The mixture will be very sticky, so I use a lightly greased piece of parchment paper to help spread and pat the mixture down into the pan.
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Refrigerate for at least 2 hours before cutting, overnight is best.
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Cut into 60 bite sized pieces.
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To store the candies, use parchment paper between layers so the candies don’t stick together.
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Enjoy!
source : https://aprettylifeinthesuburbs.com/
