Line an 8×8-inch baking dish with parchment paper and set it aside.

Cut gumdrops in half and keep them ready.

In a double boiler setup—placing a heatproof bowl snugly over a saucepan of gently simmering water—combine the butter, white chocolate chips, and marshmallows. Stir the mixture continually over indirect medium heat until it is fully melted and smooth, being cautious not to let it boil or overheat.

Remove the bowl from heat and allow the mixture to sit and cool for approximately 2 minutes.

Fold in the prepared gumdrops, ensuring they are evenly distributed.

Transfer the sticky mixture to the prepared pan. Use a lightly greased sheet of wax paper or parchment to evenly press the mixture into the dish.

Chill in the refrigerator for a minimum of 2 hours, preferably overnight.

Once set, cut into 60 individual bite-sized pieces.

Store the candies with parchment paper between layers to prevent sticking.