Looking for the perfect festive treat that literally melts in your mouth? This Soft Christmas Peppermints recipe is exactly what you need! These delightful, pillowy candies are a classic holiday confection that brings a touch of nostalgic charm and irresistible minty freshness to any celebration.
This recipe is designed to be simple, fun, and highly rewarding, ensuring you can create beautiful, delicious peppermints that rival any gourmet candy shop. If you’re searching for an easy-to-make, crowd-pleasing Christmas candy, look no further – this is your ultimate guide to homemade Soft Christmas Peppermints.
Key Ingredients for Soft Christmas Peppermints
Creating these melt-in-your-mouth Soft Christmas Peppermints requires a few simple ingredients, most
of which you likely already have in your pantry. The quality of these ingredients plays a role
in the final texture and flavor, so choose fresh
and good-quality options where possible.
- 2 cups Granulated Sugar: The primary sweetener and structural base for the peppermints. Fine granulated sugar works best for a smooth texture.
- 1/2 cup Light Corn Syrup: Essential for preventing sugar crystallization, which helps keep the peppermints soft and chewy.
- 1/2 cup Water: Used to dissolve the sugar and corn syrup, forming a syrup that will be cooked to a specific temperature.
- 1/2 teaspoon Peppermint Extract: The star flavor! Adjust to your preference for a stronger or milder mint taste. Ensure it’s a good quality extract for the best flavor.
- 1/4 teaspoon Red Food Coloring (optional): For that classic festive red swirl. Use gel food coloring for more vibrant results without adding too much liquid.
- 1 cup Powdered Sugar (for dusting): Crucial for preventing sticking and for achieving the characteristic soft outer coating. Keep extra on hand for dusting your work surface.
- Pinch of Salt: A small amount helps to balance the sweetness and enhance the peppermint flavor.
How to Make Soft Christmas Peppermints
This recipe for Soft Christmas Peppermints is surprisingly easy to make, offering a delightful and satisfying experience for candy makers of all levels. In just about 45 minutes of active preparation time, you’ll be creating a batch of delicious, melt-in-your-mouth candies that are perfect for holiday gifting or simply enjoying at home. The process involves simple syrup making and a bit of hand-pulling, resulting in a rich, creamy texture and a wonderfully refreshing peppermint flavor that will impress everyone.
● Step-by-Step Instructions:
- Prepare Your Workspace: First things first, get your surface ready. Lightly grease a large baking sheet with butter or non-stick spray, or line it with parchment paper for easy candy removal. You’ll also want to have an extra bowl of powdered sugar ready for dusting.
- Combine Ingredients in a Pot: In a medium-sized heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Add a pinch of salt.
- Cook the Syrup: Place the saucepan over medium-high heat. Stir constantly until the sugar completely dissolves. Once dissolved, stop stirring. Allow the mixture to come to a boil. Clip a candy thermometer to the side of the pot, making sure the tip doesn’t touch the bottom.
- Reach Soft Ball Stage: Continue to boil the syrup without stirring until it reaches 240°F (116°C), which is the soft-ball stage. This temperature is crucial for the final texture of your peppermints. If you don’t have a candy thermometer, you can test by dropping a small amount into cold water; it should form a soft, pliable ball.
- Remove from Heat & Add Flavor/Color: Once the syrup reaches 240°F, immediately remove the pot from the heat. Stir in the peppermint extract and the red food coloring (if using).
- Cool Slightly: Carefully pour the hot candy syrup onto your prepared baking sheet. Let it sit undisturbed for about 10-15 minutes, or until the edges start to firm up and the candy is cool enough to handle, but still very warm and pliable.
- Begin Pulling the Candy: Lightly dust your hands with powdered sugar (or wear food-grade gloves, also dusted). Begin to gently pull the candy, stretching it out and folding it back on itself repeatedly. This process incorporates air and makes the peppermints soft and opaque. If you’re adding the red stripe, after pulling for about 5 minutes, separate a small portion of the candy. Mix a little more red food coloring into the smaller portion, then gently twist it back into the main white portion as you continue pulling.
- Continue Pulling: Keep pulling and folding for about 15-20 minutes, or until the candy is opaque, light in color (if not colored red), and holds its shape. It will become much softer and easier to work with as you pull it.
- Form into Ropes: Once pulled, roll the candy into long, thin ropes, about 1/2 to 3/4 inch in diameter. Work quickly as the candy will start to set.
- Cut the Peppermints: Using a sharp, lightly greased knife or kitchen shears, cut the ropes into small, bite-sized pieces, about 1/2 inch long.
- Dust and Cool: Immediately toss the cut peppermints in a bowl of powdered sugar to prevent sticking and give them their classic matte finish. Arrange them on a clean, dry surface to cool completely and set. This may take a few hours.
Why You’ll Love These Soft Christmas Peppermints
You are absolutely going to adore these Soft Christmas Peppermints for their incredible melt-in-your-mouth texture and delightfully refreshing burst of peppermint. The main highlight is undoubtedly their unparalleled softness, a unique characteristic that sets them apart from typical hard candies. Unlike store-bought varieties that can be chewy or brittle, these homemade peppermints are tender and delicate, dissolving smoothly on your tongue, leaving a cool, invigorating sensation. This makes them an absolute joy to savor, light and ethereal rather than heavy.
Making these at home offers significant cost-saving benefits compared to purchasing gourmet candies, allowing you to create a large batch for a fraction of the price. Plus, the fresh peppermint extract infuses every piece with an authentic, vibrant flavor that store-bought versions often lack. If you enjoy the simplicity and purity of homemade treats, you’ll find these peppermints as satisfying as a perfectly baked sugar cookie. Ready to experience the magic of homemade candy? Dive into this recipe and discover your new favorite holiday treat, and if you’re feeling adventurous, don’t forget to check out our recipe for homemade caramel chews next!
What to Serve Soft Christmas Peppermints With
These delightful Soft Christmas Peppermints are incredibly versatile and can be enjoyed in many ways during the holiday season and beyond:
- Hot Beverages: They are a perfect accompaniment to a warm mug of hot chocolate, coffee, or a creamy peppermint latte. The candy slowly dissolves, infusing the drink with minty sweetness.
- Dessert Toppers: Crush a few peppermints and sprinkle them over vanilla ice cream, chocolate cake, or frosted cupcakes for an extra festive touch and a burst of minty crunch.
- Holiday Platter: Arrange them beautifully on a Christmas dessert platter alongside other homemade treats like shortbread cookies, fudge, and gingerbread for a stunning visual and delicious spread.
- After-Dinner Mint: Serve them as a refreshing palate cleanser after a rich holiday meal.
- Gift Baskets: Package them in small decorative bags or jars to create thoughtful, homemade gifts for friends, family, and neighbors.
Top Tips for Perfecting Soft Christmas Peppermints
To ensure your Soft Christmas Peppermints turn out perfectly every time, keep these valuable tips in mind:
- Accurate Temperature is Key: A reliable candy thermometer is your best friend for this recipe. Reaching exactly 240°F (soft-ball stage) is crucial for the soft, pliable texture. Undercooking will result in a sticky mess, while overcooking will yield hard, brittle candies. Calibrate your thermometer by placing it in boiling water; it should read 212°F (100°C).
- Don’t Stir After Boiling: Once the sugar syrup begins to boil, resist the urge to stir. Stirring can cause sugar crystals to form on the sides of the pan, which can then fall back into the syrup and cause the entire batch to crystallize, resulting in grainy peppermints.
- Prepare Your Surface First: Have your greased baking sheet or parchment paper ready before you start cooking the sugar. Once the syrup reaches temperature, you need to pour it quickly.
- Work Quickly and Confidently: The candy cools and sets relatively fast. Once it’s cool enough to handle, work quickly and continuously when pulling and shaping to prevent it from becoming too stiff. If it gets too hard, you can gently warm it in a very low oven for a few minutes to make it pliable again, but avoid overheating.
- Use Powdered Sugar Liberally: Dust your hands, work surface, and even the cutting tools with powdered sugar. This prevents sticking and helps create that signature matte finish. Don’t be shy with it!
- Best Peppermint Extract: Use a high-quality peppermint extract for the best flavor. Avoid imitation extracts, as they can have an artificial taste. You can adjust the amount to your taste; some prefer a stronger mint.
- Food Coloring Technique: For a classic red stripe, don’t add all the red food coloring at the beginning. Pull the majority of the candy until it’s opaque and white, then knead a concentrated red into a smaller portion. Twist the red strip into the main white portion as you continue pulling for a beautiful swirl.
Storing and Reheating Tips
These Soft Christmas Peppermints are best enjoyed fresh, but thoughtful storage will ensure they stay delicious for longer. Proper handling is key to maintaining their delightful soft texture.
Storage:
- Airtight Container: Once the peppermints have completely cooled and set (this can take several hours), store them in an airtight container at room temperature. Layer them between sheets of parchment paper to prevent sticking.
- Dry Environment: Keep them in a cool, dry place away from direct sunlight or humidity. Humidity is the enemy of candy and can make them sticky and dissolve prematurely.
- Shelf Life: When stored correctly, Soft Christmas Peppermints can last for up to 2-3 weeks at room temperature. Their texture might firm up slightly over time, but they will still be delicious.
Reheating/Refreshing (Not Recommended for Peppermint Candy):
Unlike some baked goods or dishes, candy like peppermints doesn’t “reheat” in the traditional sense. Once set, their texture is quite stable. If they become a little too firm, there’s no safe or effective way to soften them back up without potentially changing their composition or making them sticky. The goal is to prevent them from becoming too firm in the first place through proper cooking and storage.
Freezing (Not Recommended):
Freezing is generally not recommended for Soft Christmas Peppermints. The high sugar content means they don’t freeze well. Freezing and thawing can cause them to become excessively sticky, lose their delicate texture, and “weep” liquid due to sugar crystallization. It’s best to make them fresh and enjoy them within their recommended storage period.
Final Thoughts
There’s something truly magical about homemade candy, and these Soft Christmas Peppermints are no exception. From their pillowy texture to the refreshing burst of peppermint, they capture the essence of holiday cheer in every bite. This recipe not only provides a delicious treat but also offers a wonderful opportunity to create lasting memories in the kitchen, whether you’re making them with family or gifting them to loved ones. So go ahead, embrace the joy of candy making, and fill your home with the sweet aroma of Christmas. Happy crafting, and happy holidays!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Soft Christmas Peppermints FAQs
Q1: Why are my peppermints grainy instead of smooth?
- A: Graininess usually occurs due to sugar crystallization. This can happen if you stirred the syrup after it started boiling, or if sugar crystals were left on the sides of the pot and fell back into the syrup. Avoid stirring after the boil, and you can brush down the sides of the pot with a wet pastry brush if you see crystals forming.
Q2: My peppermints are too sticky, what went wrong?
- A: If your peppermints are too sticky, it likely means the syrup didn’t reach the correct temperature (240°F / 116°C). An undercooked syrup won’t set properly. Ensure you use an accurate candy thermometer and reach the soft-ball stage. Also, ensure they are thoroughly dusted with powdered sugar.
Q3: Can I use different flavor extracts?
- A: Absolutely! While peppermint is traditional for Christmas, you can experiment with other extracts like spearmint, lemon, almond, or even wintergreen for different variations. Just be mindful that certain extracts might require slight adjustments in quantity depending on their potency.
Q4: How long does the candy pulling process take?
- A: The pulling process typically takes about 15-20 minutes of continuous work by hand. The goal is to incorporate air, which turns the candy opaque and gives it its signature soft texture. It’s a bit of a workout, but it’s essential for the final product!
Q5: Can I make these without a candy thermometer?
- A: While a candy thermometer is highly recommended for accuracy, you can use the cold-water test. Drop a small amount of the hot syrup into a glass of very cold water. If it forms a soft, pliable ball that can be flattened between your fingers, it’s at the soft-ball stage (240°F / 116°C).
Q6: Why are my peppermints hard, not soft?
- A: This usually means the sugar syrup was cooked past the soft-ball stage. Even a few degrees higher can push it into the firm-ball or hard-ball stage, resulting in a harder candy. Make sure to remove it from heat precisely at 240°F.
Soft Christmas Peppermints
Ingredients
Equipment
Method
- Lightly grease a large baking sheet with butter or non-stick spray, or line it with parchment paper. Have a bowl of powdered sugar ready for dusting.
- In a medium heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, water, and pinch of salt.2 cups Granulated Sugar, 1/2 cup Light Corn Syrup, 1/2 cup Water, Pinch Salt
- Place the saucepan over medium-high heat. Stir constantly until the sugar completely dissolves. Once dissolved, stop stirring. Allow the mixture to come to a boil. Clip a candy thermometer to the side of the pot, ensuring the tip doesn’t touch the bottom.
- Continue to boil the syrup without stirring until it reaches 240°F (116°C) for the soft-ball stage. Monitor the temperature closely.
- Immediately remove the pot from the heat. Stir in the peppermint extract and red food coloring (if using, reserving some color for swirling if desired).1/2 teaspoon Peppermint Extract, 1/4 teaspoon Red Food Coloring
- Carefully pour the hot candy syrup onto your prepared baking sheet. Let it sit undisturbed for about 10-15 minutes, or until the edges firm up and the candy is cool enough to handle, but still very warm and pliable.
- Lightly dust your hands with powdered sugar (or wear food-grade gloves, also dusted). Begin to gently pull the candy, stretching it out and folding it back on itself repeatedly. This incorporates air and makes the peppermints soft and opaque. If creating a red swirl, after 5 minutes, separate a small portion, mix in more red food coloring, then twist it back into the main white portion as you continue pulling.
- Continue pulling and folding for about 15-20 minutes, or until the candy is opaque, light in color, and holds its shape. It will become softer and easier to work with.
- Once pulled, roll the candy into long, thin ropes, about 1/2 to 3/4 inch in diameter. Work quickly as the candy will start to set.
- Using a sharp, lightly greased knife or kitchen shears, cut the ropes into small, bite-sized pieces, about 1/2 inch long.
- Immediately toss the cut peppermints in the bowl of powdered sugar to prevent sticking and give them their classic matte finish. Arrange them on a clean, dry surface to cool completely and set, which may take a few hours.1 cup Powdered Sugar