Step 1

Prepare an 8×8 square baking dish by lining it with parchment paper.

Step 2

Cut the gumdrops into small pieces (1/4 inch), so you end up with 1 1/2 cups.  Set aside.

Step 3

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 doesn’t burn.

Step 4

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.

Step 5

Remove from heat.

Step 6

Let cool for about 2 minutes.

Step 7

Stir in the gumdrop pieces.

Step 8

Pour the mixture into the prepared pan.

Step 9

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.

Step 10

Refrigerate for at least 2 hours before cutting, overnight is best.

Step 11

Cut into 60 bite sized pieces.  Make sure to use a really sharp knife.

Step 12

To store the candies, use parchment paper between layers so the candies don’t stick together.