Instructions:
step 1 Line an 8×8 inch pan with parchment paper, leaving some overhang for easy removal.
step 2 In a large saucepan, melt white chocolate chips and butter over low heat, stirring constantly until smooth.
step 3 Add mini marshmallows and stir until completely melted and combined.
step 4 Remove from heat and stir in vanilla extract.
step 5 Gently fold in the candied cherries until evenly distributed.
step 6 Pour the mixture into the prepared pan and spread evenly with a spatula.
step 7 Refrigerate for at least 2 hours or until firm.
step 8 Lift out of the pan using the parchment overhang and cut into bars or squares.
Storage and Reheating Tips:
Store the nougat in an airtight container in the refrigerator for up to 2 weeks. No reheating is necessary—simply let sit at room temperature for a few minutes before serving for a softer texture.
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