If you remember the soft white candy studded with colorful bits from the bulk candy bins, this is it. White chocolate and mini marshmallows are melted together until smooth, chopped gumdrops are folded in, and the candy sets in a pan. Cut into little squares, it is soft, sweet and chewy, and it makes a lovely Christmas gift tin.
Why You’ll Love It
- Three ingredients.
- No candy thermometer.
- A nostalgic gift for neighbors and friends.
What You Need
- 1 bag (12 oz) white chocolate chips
- 1 bag (10 oz) mini marshmallows
- 1 cup gumdrops (chopped, black ones removed)
How to Make Old-Fashioned Gumdrop Candy
- Line an 8×8 pan with parchment.
- Melt the white chocolate and marshmallows in a large bowl in 30-second bursts, stirring each time, until completely smooth.
- Let it cool for 2 minutes so the gumdrops don’t melt.
- Fold in the chopped gumdrops.
- Press the candy evenly into the pan.
- Chill for 2 hours, then cut into small squares with a buttered knife.
Tips
- Toss the chopped gumdrops in a little powdered sugar so they don’t stick together.
- Butter the knife for clean cuts.
- Spice drops work too.
Serving and Storing
Keep in a sealed container at room temperature for up to 1 week.
Frequently Asked Questions
Can I use regular marshmallows?
Yes, cut them up so they melt evenly.
Can I add nuts?
Yes. Chopped pecans or almonds are nice.
Why did my candy turn grainy?
White chocolate overheats easily. Melt it slowly in short bursts.
Old-Fashioned Gumdrop Candy
A soft white candy with colorful gumdrop pieces, made from white chocolate, marshmallows and gumdrops. Like the candy from the old bulk bins.
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Ingredients
- 1 bag (12 oz) white chocolate chips
- 1 bag (10 oz) mini marshmallows
- 1 cup gumdrops chopped, black ones removed
Instructions
- Line an 8x8 pan with parchment.
- Melt the white chocolate and marshmallows in a large bowl in 30-second bursts, stirring each time, until completely smooth.
- Let it cool for 2 minutes so the gumdrops don't melt.
- Fold in the chopped gumdrops.
- Press the candy evenly into the pan.
- Chill for 2 hours, then cut into small squares with a buttered knife.
Notes
Chilling time is not included.
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