Jelly Nougat Candy

There’s something wonderfully nostalgic about Jelly Nougat Candy. Every time I make it, I’m reminded of old-fashioned candy shops and holiday dessert tables where little squares of colorful candy seemed to disappear faster than anything else. This recipe has that same charming, retro feel—simple, sweet, and full of cheerful pops of color from the gummy candies tucked inside.

What I love most about Jelly Nougat Candy is how effortless it is. With just a few ingredients and no baking required, it’s the kind of treat you can whip up at a moment’s notice. Whether you’re making it for Christmas trays, Easter baskets, birthday parties, or just because your sweet tooth is calling, this candy is always a crowd-pleaser.

Why You’ll Love Jelly Nougat Candy

• No-bake and fuss-free, perfect for busy days
• Quick to prepare with minimal hands-on time
• Fun, colorful appearance that kids and adults both love
• Customizable with different gummy candies
• Great make-ahead treat for holidays and parties
• Soft, chewy texture with creamy sweetness

Ingredients You’ll Need

• 2 cups white chocolate chips
  Use good-quality white chocolate for the smoothest flavor and melt.
• 2 tablespoons unsalted butter
  Adds richness and helps keep the candy soft.
• 1 package (10 oz) mini marshmallows
  These melt easily and create the signature nougat-like texture.
• 1 ½ cups gummy candies, chopped
  Gumdrops, jelly beans, or fruit jellies work beautifully—choose your favorites.

Step-by-Step Instructions

1. Prepare the pan
   • Line an 8x8-inch baking pan with parchment paper, leaving a bit of overhang for easy removal.
   • Lightly greasing the pan also works if parchment isn’t available.
2. Melt the chocolate and butter
   • In a large microwave-safe bowl, combine the white chocolate chips and butter.
   • Microwave in 30-second intervals, stirring well after each burst.
   • Continue until the mixture is fully melted, smooth, and glossy.
3. Add the marshmallows
   • Stir the mini marshmallows into the hot chocolate mixture.
   • Mix until the marshmallows are completely melted and the mixture looks thick and creamy.
   • If needed, microwave for an additional 15–20 seconds, stirring carefully.
4. Fold in the gummy candies
   • Quickly add the chopped gummy candies.
   • Gently fold them in using a silicone spatula.
   • Be careful not to overmix—the candy will start to firm up as it cools.
5. Transfer to the pan
   • Pour the mixture into the prepared baking pan.
   • Spread evenly with a spatula, working quickly while the mixture is still soft.
6. Chill until set
   • Place the pan in the refrigerator for at least 2 hours, or until fully firm.
7. Slice and store
   • Lift the candy out using the parchment paper.
   • Cut into squares or rectangles with a sharp knife.
   • Store in an airtight container until ready to serve.

Serving and Storage Tips

Serving Suggestions

• Serve Jelly Nougat Candy chilled or at cool room temperature.
• Add it to holiday cookie trays for a pop of color and texture.
• Wrap individual squares in wax paper or cellophane for gifting.
• Pair it with chocolate truffles or fudge for a beautiful dessert assortment.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 10 days.
• Layering tip: Place parchment paper between layers to prevent sticking.
• Avoid heat: This candy softens quickly at warm temperatures, so keep it chilled if possible.

Helpful Notes

• Work quickly: Once marshmallows are melted, the mixture sets fast. Have your gummies chopped and pan ready ahead of time.
• Use a silicone spatula: This helps fold in gummies gently without tearing or melting them.
• Flavor variations:
  • Try cinnamon gumdrops for a holiday twist.
  • Use pastel jelly beans for Easter.
  • Choose red and green gummies for Christmas.
• Texture control:
  • Smaller gummy pieces distribute more evenly.
  • Larger chunks give a bolder, chewier bite.
• Chocolate swap:
  • White chocolate is traditional, but you can experiment with vanilla-flavored candy melts for a similar effect.

Frequently Asked Questions

1. Can I freeze Jelly Nougat Candy?
   Freezing isn’t recommended, as the gummies can become hard and lose their chewy texture once thawed.
2. Why did my mixture harden too fast?
   White chocolate cools quickly. Make sure all ingredients are prepped before melting and work swiftly when folding.
3. Can I use large marshmallows instead of mini?
   Yes, but cut them into smaller pieces so they melt evenly.
4. What gummies work best?
   Gumdrops, jelly beans, and fruit slices work well. Avoid sour gummies, as they can clash with the sweetness.
5. How do I get clean cuts?
   Use a sharp knife and lightly grease the blade between cuts for smooth edges.

Final Thoughts

This Jelly Nougat Candy is one of those recipes that proves you don’t need complicated steps or fancy tools to create something truly special. I’ve made this candy countless times for holidays, bake sales, and family gatherings, and it never fails to bring smiles. The creamy white chocolate base combined with soft marshmallows and chewy gummies makes every bite a little nostalgic and a lot delicious.

If you’re looking for a no-bake treat that’s fun, colorful, and incredibly easy to make, this recipe is a must-try. I hope it becomes a favorite in your kitchen too. If you make it, be sure to share it with friends—or better yet, keep a few pieces tucked away just for yourself!