2 Tbsp butter
2 bags of white chocolate chip (2 out of the 225 grams bags)
Mini marshmallows in 2 bags (2 out of 250 grams bags)
1.5 cups of chopped green and red gumdrops (see notes below for where to purchase the gumdrops)
Create an 8×8 baking dish by covering the baking dish using parchment.
Cut the gumdrops into half. Set aside.
Melt the white chocolate, butter chips, and marshmallows on indirect warmth. For this, I build double boilers by placing an oven-proof heatproof bowl on top of a saucepan that is simmering gently boiling water (making sure the pan and bowl are snugly joined). This makes sure that the liquid does not burn.
Stir the mixture continuously until it’s smooth and melts together Be careful not to over-cook the mixture…the objective is to melt and not cook.
Remove from the heat.
Allow to cool for around 2 minutes.
Incorporate the gumdrops. Mix thoroughly.
Mix the ingredients in the pan you’ve prepared.
The mixture will be extremely sticky, which is why I use a slightly greased piece parchment paper to spread the mixture. I also pat it down in the pan.
Refrigerate for at least two hours prior to cutting. Overnight is recommended.
Cut into 60 bite sized pieces.
To store the candy make use of the parchment between layer, so that the candies don’t stick to each other.