Chop each gumdrop into fourths and set aside.

Butter the baking pan and sprinkle with cornstarch, lightly shaking out excess.

Place candy thermometer on side of the saucepan.

Add the sugar, corn syrup, salt and water to the pan and whisk to dissolve the sugar.

Heat mixture over high heat, bringing to a boil and stirring constantly, until the candy thermometer reaches 250F (hard ball stage).

Meanwhile, whip the egg whites in the electric mixer fitted with a wire whip until they become stiff peaks.

When the syrup gets to 250F, add about a one cup ladle full of the syrup to the egg whites with the mixer running. The mixture should become glossy. Add the vanilla.

Keep cooking the remaining syrup until it gets to 300F (hard crack stage).

Once at 300F, add the rest of the syrup to the mixer with it still running, and once that mixes in, add the butter, continuing to mix until smooth.

If the mixer does not mix very well, beat the mix by hand with a wooden spoon.

Stir the chopped gumdrops into the candy mixture and as soon as it is in, pour the nougat into the corn-starched pan, spreading evenly.

Brush the top of the candy with cornstarch, shaking off excess, using something like a silicone basting brush.

Cover the pan with plastic wrap (Glad Press & Seal). Let cool and rest overnight.

Next day, pry out the large piece of nougat and cut into squares, rinsing the knife with hot water frequently.

Place squares in waxed paper squares and twist edges. Keep in an airtight container for up to a week.