Step 1: Prepare the Pan

Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal. Set it aside.

Step 2: Melt the Marshmallows and Butter

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

Step 3: Add the White Chocolate Chips

Remove the pan from the heat and immediately stir in the white chocolate chips. Mix until the chocolate has melted and the mixture is smooth.

Step 4: Incorporate the Gumdrops

Gently fold in the gumdrop pieces, ensuring they are evenly distributed throughout the mixture.

Step 5: Transfer to the Pan

Pour the mixture into the prepared baking dish. Use a spatula to spread it evenly, pressing it down gently to eliminate air pockets.

Step 6: Chill and Slice

Refrigerate the nougat for 2–3 hours, or until it is firm. Once set, lift it out of the pan using the parchment overhang. Cut the nougat into squares or rectangles using a sharp knife.