6 tablespoons Butter
48 oz mini marshmallows (one large 16-ounce package or two 8-ounce packages)
48 oz white chocolate chips (about 2 ⅔ cups white chocolate chips)
6 cups Gumdrops

Prepare a baking dish for a thinner layer of nougat or an 8×8 baking dish for the larger nougat squares
. Line your pan with baking paper.
Whichever method you use, microwave or stovetop, it is best to melt the white chocolate with the butter before adding the marshmallows.
In a large microwave-safe bowl add the white chocolate chips and butter , Microwave for 1 minute , then stir,
Continue heating in 30 second increments, stirring between each heating, until the milk chocolate is melted.
Add the marshmallows and heat in 30 second increments, stirring each time, until the marshmallows and melted white chocolate are well combined.
Stovetop (Double boiler): Use a large glass mixing bowl that will sit safely on your pan.
Mix the white chocolate chips and butter together.
Bring a saucepan with about an inch of water to a boil and place the bowl with the butter and white chocolate chips on top of the pan. Heat the white chocolate chips until they are completely melted.
Add the marshmallows in 2-3 portions so that they melt more easily with this method.
Stir the marshmallows and cook until completely melted before adding the next portion of marshmallows.
Continue until completely combined then remove from heat.
let bowl aside for 2-3 minutes to cool before adding the gum drops.
* You can cut the gum drops into small pieces if you wish.
Add the gum drops and fold them into the nougat, then transfer them to your prepared baking dish. Use a sheet of greaseproof paper or a lightly greased spatula to spread the nougat into the corners of the pan in an even layer.
Transfer the nougat to your fridge and refrigerate for at least 2 hours but preferably overnight