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In a large microwaveable bowl, add the butter and marshmallow then heat it for a minute, stir then re-heat for another minute. Stir it again until the butter and marshmallow are well combined.
Add the white chocolate chips and stir, return it to the microwave for 30 seconds, and stir occasionally until the texture becomes smooth and sticky.
Add the gumdrops and mix them until well combined.
Prepare a 9×13 baking pan lined with parchment paper and greased with cooking spray. Make sure that the parchment paper is hanging on both sides so that it’s easier to remove the jelly nougat later.
Pour the mixture onto the pan and place another parchment paper on top, then spread evenly using your hands.
Refrigerate up to overnight, then remove from the pan and peel the parchment paper.
Cut the jelly nougat into small pieces.