+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)
Prepare -an -8-×-8 square- baking -dish- by lining -it with- parchment paper.Cut the- gumdrops -in -half//Set aside.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- doesnt -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 -3 minutes.Stir in- the- gumdrops/ Mix well.Pour- the -mixture- into -the- prepared pan.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.Refrigerate- for at -least 2 hours -before -cutting- overnight is best.Cut- into-60 bite sized- pieces.To store -the candies- use parchment- paper- between- layers so the- candies- dont stick -together.EnjoyCredit: A -Pretty- Life in -the- Suburbs