If you grew up enjoying those colorful, chewy, marshmallow-like nougat candies packed with bits of fruity jelly, then you already know how irresistible Jelly Nougat Candy can be. Soft, sweet, and full of playful texture, this old-fashioned treat is a beloved favorite—especially around the holidays.

The best part? You can make these nostalgic candies at home with just a few ingredients. The melt-in-your-mouth vanilla nougat paired with chewy gumdrop pieces creates a delightful balance of flavor and texture that both kids and adults adore. Whether you’re filling gift tins, stocking holiday candy trays, or making sweets for parties, these colorful candy squares are sure to bring joy to anyone who tries them.

Why You’ll Love Homemade Jelly Nougat Candy

✓ No candy thermometer needed

Perfect for beginners—easy, foolproof, and simple.

✓ Just a few ingredients

Marshmallows, white chocolate, butter, and gumdrops are all you need.

✓ Deliciously soft and chewy

Melted marshmallow nougat stays soft at room temperature.

✓ Amazing for gifting

Cut into squares and pack beautifully into tins or treat bags.

✓ Perfect for holidays

Their bright colors make them a festive addition to Christmas, Easter, or any celebration.

Ingredients You’ll Need

2 tablespoons butter
1 bag (10 oz) mini marshmallows

2 bags (10 oz total) white chocolate chips or vanilla baking chips
1 teaspoon vanilla extract
1½ cups fruit-flavored gumdrops, cut into small pieces
(Use Dots, spice drops, or fruit slices; avoid coated gummies)

Optional:

½ teaspoon almond extract for a deeper candy-shop flavor
Extra gumdrop pieces for topping

How to Make Jelly Nougat Candy

1. Prepare Your Pan

Line an 8×8-inch baking dish with parchment paper.
Lightly grease the paper — this helps the candy release cleanly later.

2. Melt the Butter and Marshmallows

In a large saucepan, melt the butter over low heat.
Add marshmallows and stir until completely smooth and melted.

3. Add White Chocolate

Reduce heat to very low and add the white chocolate chips.
Stir constantly until melted and combined.

Tip: White chocolate burns easily—slow and steady is key.

4. Add Vanilla and Gumdrops

Remove from heat.
Stir in vanilla extract (and almond extract if using).
Fold in the gumdrop pieces until evenly distributed.

5. Transfer and Set

Pour nougat mixture into the prepared pan.
Press gently with a spatula to even out the top.

Let cool at room temperature for at least 3–4 hours, or refrigerate for 1 hour to speed up the process.

6. Slice and Serve

Once firm, remove from the pan and cut into small squares.
Store in an airtight container.

Tips for Perfect Jelly Nougat Candy

Use fresh mini marshmallows

Older marshmallows don’t melt as smoothly.

Cut gumdrops small

Makes slicing easier and distributes flavor evenly.

Keep the heat low

High heat can scorch the chocolate or make candy grainy.

Let the candy cool completely

This ensures clean, sharp cuts.

Oil your knife

Lightly grease the blade to prevent sticking when slicing.

Fun Variations

1. Christmas Jelly Nougat Candy

Use only red and green gumdrops for a festive holiday look.

2. Pastel Easter Version

Use light-colored fruit jellies or gummy fruit slices.

3. Tutti-Frutti Nougat

Add ½ teaspoon coconut extract
Use multi-colored fruit slices and add shredded coconut.

4. Almond Nougat

Use almond extract and add slivered almonds for texture.

5. Chocolate Drizzle

Melt a little dark chocolate and drizzle over the chilled candy squares.

How to Store Jelly Nougat Candy

Room Temperature

Store in an airtight container for up to 1 week.
Place parchment paper between layers to prevent sticking.

Refrigerator

Keeps for 2–3 weeks.
Let sit at room temp before serving for a softer texture.

Freezer

Freeze in layers separated by parchment for up to 2 months.
Thaw in the fridge before serving.

Serving Ideas

Jelly nougat candy is perfect for:

Holiday cookie trays
Candy buffets

Homemade gift tins
School events
Dessert tables

Movie night snacks
Nostalgic treats for adults

These cheerful little squares always steal the show!

Printable Jelly Nougat Candy Recipe

Ingredients:

2 tbsp butter
10 oz mini marshmallows

10 oz white chocolate chips
1 tsp vanilla
1½ cups chopped gumdrops

Instructions:

Line 8×8 pan with parchment.
Melt butter, then marshmallows.

Add white chocolate and melt on low.
Stir in vanilla and gumdrops.
Spread in pan and cool 3–4 hours.

Cut into squares.

Jelly Nougat Candy: A Soft, Chewy, Nostalgic Treat Everyone Loves

Author: WAFA LI

Print Recipe

Ingredients

• 1 cup mini marshmallows
• 2 tbsp heavy cream or full-fat coconut milk
• ½ tsp vanilla extract
• Pinch of salt
• 1 cup powdered sugar (plus more for dusting)
• Food coloring (red, green, yellow, etc.)
• Fruit-flavored gelatin (like Jell-O, optional for extra flavor)

Instructions

Line a small loaf pan or 8×8-inch dish with parchment paper.
In a microwave-safe bowl, combine marshmallows, cream, vanilla, and salt. Microwave in 15-second bursts, stirring between each, until melted and smooth.
Sift in powdered sugar and mix until a thick dough forms. Work quickly before it sets.

Divide dough into portions. Add a few drops of food coloring and flavored gelatin (if using) to each. Knead until uniform.
Roll each colored portion into a log. Stack logs side-by-side and gently press together to form a block.
Press into the prepared pan. Chill 1–2 hours until firm.

Cut into small squares. Dust with powdered sugar to prevent sticking.

✨ Perfect for:
• Holiday candy trays
• Kids’ party favors
• DIY edible gifts

💡 Make ahead: Store in an airtight container at room temp up to 2 weeks.

PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 0 mins , Total Time : 2 hrs 15 mins (includes chilling) , Servings : 16 pieces , Calories : 90 per piece , Net Carbs: 18g , Fats: 2g , Protein: 1g