Step 4: Fold in the Candy Pieces
Add the gumdrop or candy-drop pieces to the mixture.
Fold gently until the candies are evenly distributed throughout the nougat.
If desired, reserve a small handful of candy pieces to decorate the top after spreading the mixture into the pan.
Step 5: Shape and Chill
Line an 8×8-inch square baking pan with parchment paper, allowing some overhang on the sides for easy removal.
Transfer the nougat mixture into the prepared pan.
Using lightly greased hands or the bottom of a measuring cup, press the mixture into an even layer.
Cover and refrigerate for 1 to 2 hours, or until completely firm.
Step 6: Slice and Serve
Lift the chilled nougat from the pan using the parchment paper overhang.
Place it on a cutting board and slice into bars or bite-sized squares.
For cleaner cuts, run a sharp knife under hot water, dry it thoroughly, and wipe it clean between slices.
Serve immediately or store for later enjoyment.
Helpful Tips
Allow the marshmallow mixture to cool slightly before adding delicate mix-ins.
Greasing your hands lightly with butter makes spreading the sticky nougat much easier.
Store bars in a single layer or separate layers with parchment paper to prevent sticking.
Once you’ve mastered the classic version, try a few easy variations to create entirely new flavor combinations.
