Christmas Nougat Recipe

16 oz. white chocolate (chopped or chips)
(high-quality chocolate like Ghirardelli is recommended for best flavor)
1 (10 oz.) bag mini marshmallows

Line the Pan:
- Choose your pan size:
  - For thick nougat, use an 8×8-inch pan.
  - For thinner nougat, use a 9×13-inch pan.
- Line the pan with parchment paper, leaving overhangs on the sides for easy lifting later.
- Lightly butter the parchment paper to prevent sticking.

Butter Your Tools:
- Butter a large glass mixing bowl to reduce sticking during melting.
- Lightly butter your spatula and a pair of kitchen shears to make spreading and chopping easier.

Chop the Dots Candies:
- Using buttered kitchen shears, chop the Dots into small, bite-sized pieces.
- This process can take time, so it’s a good task to do while relaxing in front of the TV.
- Separate the whole Dots into one bowl and place chopped pieces in another.

Combine Ingredients:
- In the buttered glass bowl, add the following:
  - 2 tablespoons butter
  - 16 oz. white chocolate
  - 10 oz. mini marshmallows

Microwave in Intervals:
- Microwave the mixture on high in 30-second increments.
- After each interval, remove the bowl and stir thoroughly to encourage even melting.
- Repeat this process until the mixture is smooth and fully melted.
Tip: Be patient and stir gently to avoid scorching the chocolate.

Incorporate the Fluff:
- Add the entire jar of marshmallow fluff to the melted mixture.
- Stir thoroughly to combine.
Reheat if Necessary:
- If the mixture becomes too stiff, microwave it again for 15–20 seconds.
- Stir until the fluff is fully incorporated and the mixture is smooth.

Fold in Dots:
- Working quickly, fold the chopped Dots candies into the nougat mixture.
- Stir until the candy pieces are evenly distributed throughout the mixture.

Transfer to the Prepared Pan:
- Pour the nougat mixture into the prepared pan.

Spread Evenly:
- Use a buttered spatula or oiled hands to press the nougat evenly into the pan, ensuring it reaches the corners.
- Work quickly before the mixture begins to firm up.

Smooth the Surface:
- Lightly oil or butter your hands and press down gently to create a smooth, even surface.

Cover and Refrigerate:
- Cover the pan with plastic wrap or foil to prevent odors from the fridge affecting the nougat.
- Refrigerate overnight (or at least 6–8 hours) until the nougat is firm and fully set.

Remove from the Pan:
- Lift the nougat out of the pan using the parchment paper overhangs.
- Place it on a cutting board.
Cut into Small Pieces:
- Using a combination of tools (chef’s knife, bench scraper, and kitchen shears), cut the nougat into very small, bite-sized pieces:
  - Cut into strips first, then cut each strip into smaller squares.
Tip: Butter or oil your knife or tools to prevent sticking.
Dust with Powder:
- Toss the pieces in arrowroot powder or cornstarch to keep them from sticking together.
- Shake off excess powder for a clean finish.

Presentation:
- Place each piece in a mini cupcake liner for a polished look. These are perfect for gifting or serving at parties.
Storage:
- Store nougat in an airtight container lined with wax paper to prevent sticking.
- Keep at room temperature for up to 2 weeks or refrigerate for longer shelf life.

Chopping Dots Candies:
- Kitchen shears are easier to use than knives. Butter them lightly to prevent sticking.
- Dedicate time to this task before starting the recipe—it’s the most time-consuming step.
Using a Large Bowl:
- The volume of the mixture increases significantly when adding the marshmallow fluff and chopped Dots. Use your largest microwave-safe glass bowl to avoid spills.

Cutting the Nougat:
- This candy is chewy and gummy, so cutting into small pieces is essential to make it easier to eat and safer to enjoy.
Perfect for Gifting:
- Add these nougat pieces to Christmas treat boxes for friends and family. The bright colors of the Dots make the candy festive and cheerful!

Enjoy making and sharing this colorful, chewy Christmas Nougat! 🎄✨