Preparation of Baking Dish: Line an 8x8 inch square baking dish with parchment paper to facilitate the removal of the candy after setting.

Gumdrop Preparation: Halve the red and green gumdrops and set them aside for later use.

Melting Process: Construct a double boiler by placing a heatproof bowl over a saucepan containing simmering water. Ensure that the bowl fits snugly over the saucepan. In the bowl, combine the butter, white chocolate chips, and mini marshmallows. Melt these ingredients over indirect medium heat, stirring continuously to achieve a smooth, unified mixture. Care must be taken to melt the ingredients without cooking or boiling them.

Cooling: Once melted, remove the bowl from the heat and allow the mixture to cool for approximately 2 minutes.

Incorporation of Gumdrops: Add the chopped gumdrops to the mixture, ensuring they are well distributed throughout.

Transfer to Baking Dish: Pour the mixture into the prepared baking dish. Due to the stickiness of the mixture, use a piece of lightly greased parchment paper or wax paper to assist in evenly spreading and pressing the mixture into the dish.

Setting the Candy: Refrigerate the mixture for a minimum of 2 hours. For optimal results, an overnight refrigeration is recommended.

Slicing: Once set, cut the candy into 60 equal bite-sized pieces.

Storage: To store, layer the candies with parchment paper in between to prevent sticking. Store in a cool, dry place or refrigerate if desired.