Here’s a simple and classic recipe for soft Christmas peppermints—chewy, minty candies perfect for the holidays.
Ingredients
- 2 cups granulated sugar
- ⅔ cup light corn syrup
- ½ cup water
- ¼ tsp cream of tartar
- 1 tsp peppermint extract
- Red food coloring (optional, for festive stripes)
- Powdered sugar, for dusting
Instructions
- Prepare a work surface:
- Line a baking sheet with parchment paper and lightly dust with powdered sugar.
- Cook the candy:
- In a medium saucepan, combine sugar, corn syrup, water, and cream of tartar.
- Stir over medium heat until sugar dissolves.
- Clip a candy thermometer to the pan and bring the mixture to 250°F (hard-ball stage) without stirring.
- Flavor and color:
- Remove from heat. Let bubbles settle for 1 minute.
- Stir in peppermint extract.
- If using food coloring, divide candy and tint a portion red for stripes.
- Shape the candies:
- Pour candy onto prepared surface. Let cool slightly until it can be handled but is still pliable.
- Dust hands with powdered sugar and roll candy into ropes, twisting red and white together if desired.
- Cut into bite-sized pieces and twist ends.
- Cool completely:
- Let candies sit at room temperature until firm but still soft. Store in an airtight container.
Tips:
- Keep powdered sugar handy; it prevents the candy from sticking.
- If candy cools too much, warm gently in the microwave for a few seconds to reshape.
- Soft peppermint candies are best eaten within 1–2 weeks.
If you want, I can also give a super-easy stovetop version that makes chewy peppermint candies in under 30 minutes without needing a candy thermometer.
Do you want me to do that?
