While ‘Best Slow Cooker’ is usually all about those set-it-and-forget-it wonders, the holiday season often inspires us to create something truly special and handmade. These Soft Christmas Peppermints are just that – a charming, old-fashioned candy that tastes like pure holiday magic. Imagine the joy of making these with loved ones, filling your home with the sweet scent of peppermint, and creating memories that last a lifetime. They’re surprisingly simple to whip up, even if you’re new to candy making, and the result is a tender, sweet, and perfectly minty confection that absolutely melts in your mouth. Forget the stress of elaborate desserts; this recipe brings a touch of handcrafted elegance and comfort to any festive occasion, perfect for sharing, gifting, or simply savoring by a warm fire.
Equipment Needed
- Stand mixer with paddle attachment
- Heavy-bottomed saucepan
- Candy thermometer
- Measuring cups and spoons
- Parchment paper
- Baking sheet
- Small sharp knife or pizza cutter
- Airtight container
Ingredients
- 2 cups granulated sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 1 teaspoon peppermint extract (or more to taste)
- Pinch of salt
- Red or green food coloring (optional)
- Confectioners’ sugar, for dusting/rolling
Shopping List
Pantry
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1 teaspoon peppermint extract
- Pinch of salt
- Confectioners’ sugar
Baking & Decorating
- Red or green food coloring (optional)
Instructions
- Prepare your workspace: Line a baking sheet with parchment paper and lightly dust it with confectioners’ sugar.
- Combine ingredients: In a heavy-bottomed saucepan, combine the granulated sugar, water, corn syrup, and pinch of salt. Stir gently to combine.
- Cook syrup: Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally until the sugar is dissolved. Continue to boil without stirring until the mixture reaches 240°F (115°C) on a candy thermometer.
- Cool slightly: Once 240°F is reached, immediately remove the saucepan from the heat. Do NOT stir. Let it cool undisturbed for about 5-10 minutes, or until the temperature drops to around 200°F (93°C).
- Beat mixture: Carefully pour the warm syrup into the bowl of a stand mixer fitted with the paddle attachment. Add the peppermint extract.
- Mix until thick: Beat the mixture on medium-high speed for 5-10 minutes, or until it becomes very thick, opaque, and starts to pull away from the sides of the bowl. It will resemble thick frosting or paste. If using food coloring, add a few drops during the last minute of mixing.
- Form peppermints: Scoop the warm, thick mixture onto the prepared parchment-lined baking sheet. Dust your hands with confectioners’ sugar and gently knead the mixture a few times until smooth. Roll the mixture into a log about 1/2-inch thick.
- Cut candies: Using a small, sharp knife or pizza cutter, slice the log into small, disc-shaped peppermints, about 1/2-inch wide. You can reshape any rough edges by hand.
- Dry and store: Arrange the cut peppermints in a single layer on the parchment paper and let them dry at room temperature for at least 1-2 hours, or until they are firm to the touch. Dust lightly with additional confectioners’ sugar if desired.
- Enjoy: Store the soft peppermints in an airtight container at room temperature.
Tips & Variations
- Patience is Key: Resist the urge to rush the cooling process after the syrup reaches temperature. This brief cool-down period is essential for achieving that wonderfully soft, non-grainy texture.
- Creative Flavors: Beyond classic peppermint, feel free to experiment with other extracts like refreshing spearmint, bold wintergreen, or even a hint of almond for a unique holiday spin.
- Festive Colors and Shapes: Use food coloring to make vibrant red or green peppermints. For a fun twist, divide the dough and color each portion, then gently twist them together before rolling for a marbled effect. You can also use small cookie cutters for different shapes.
- Smooth Edges: For perfectly round peppermints, after cutting, gently roll each piece between your confectioners’ sugar-dusted palms. This also helps to smooth out any imperfections.
- Humidity Watch: On particularly humid days, your peppermints might take a bit longer to firm up. A generous dusting of confectioners’ sugar will help prevent stickiness.
Serving & Storage Suggestions
These delightful soft Christmas peppermints are an absolute treasure for the holiday season. Arrange them elegantly in a festive candy dish for guests to enjoy, or package them in charming bags or decorative tins tied with a ribbon for heartfelt edible gifts. They pair beautifully with a steaming mug of hot cocoa, a robust coffee, or even as a refreshing palate cleanser after a rich holiday meal. To maintain their signature softness and texture, store them in an airtight container at room temperature for up to two weeks. Avoid refrigeration, as it can cause them to become undesirably sticky.
Crafting these Soft Christmas Peppermints truly embodies the spirit of homemade holiday joy! We hope you and your loved ones enjoy making and sharing these sweet, minty treasures as much as we do. If you give this recipe a try, please let us know how they turned out in the comments below, and share your favorite holiday candy traditions with the ‘Best Slow Cooker’ community! Happy holidays and happy candy making!
Soft Christmas Peppermints
Craft these delightful, melt-in-your-mouth soft Christmas peppermints for a festive treat that brings warmth and nostalgia to your holiday celebrations.
Ingredients
- 2 cups granulated sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 1 teaspoon peppermint extract (or more to taste)
- Pinch of salt
- Red or green food coloring (optional)
- Confectioners' sugar, for dusting/rolling
Instructions
- Prepare your workspace: Line a baking sheet with parchment paper and lightly dust it with confectioners' sugar.
- Combine ingredients: In a heavy-bottomed saucepan, combine the granulated sugar, water, corn syrup, and pinch of salt. Stir gently to combine.
- Cook syrup: Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally until the sugar is dissolved. Continue to boil without stirring until the mixture reaches 240°F (115°C) on a candy thermometer.
- Cool slightly: Once 240°F is reached, immediately remove the saucepan from the heat. Do NOT stir. Let it cool undisturbed for about 5-10 minutes, or until the temperature drops to around 200°F (93°C).
- Beat mixture: Carefully pour the warm syrup into the bowl of a stand mixer fitted with the paddle attachment. Add the peppermint extract.
- Mix until thick: Beat the mixture on medium-high speed for 5-10 minutes, or until it becomes very thick, opaque, and starts to pull away from the sides of the bowl. It will resemble thick frosting or paste. If using food coloring, add a few drops during the last minute of mixing.
- Form peppermints: Scoop the warm, thick mixture onto the prepared parchment-lined baking sheet. Dust your hands with confectioners' sugar and gently knead the mixture a few times until smooth. Roll the mixture into a log about 1/2-inch thick.
- Cut candies: Using a small, sharp knife or pizza cutter, slice the log into small, disc-shaped peppermints, about 1/2-inch wide. You can reshape any rough edges by hand.
- Dry and store: Arrange the cut peppermints in a single layer on the parchment paper and let them dry at room temperature for at least 1-2 hours, or until they are firm to the touch. Dust lightly with additional confectioners' sugar if desired.
- Enjoy: Store the soft peppermints in an airtight container at room temperature.
