This recipe for soft Christmas peppermints has been my holiday standby for years. I first made them on a snowy December afternoon when I wanted a homemade edible gift that didnt require an oven and could be made with pantry staples. The chewy, slightly powdery texture and bright peppermint flavor made them an instant hit at our family gathering. Grandparents loved the nostalgic shape and taste, while the kids adored twisting the three colors together and helping cut the little rounds. Over time I refined the proportions so the candies are soft, not sticky, and hold their shape when dried overnight.

What makes these peppermints special is the balance between sweetness and cooling peppermint, the soft but slightly firm bite, and the visual candy-cane swirl created by combining red, green, and plain dough. They are forgiving to make, forgiving to tweak if your dough is a touch too wet or dry, and they make beautiful homemade gifts when wrapped in wax paper or placed in glass jars. This method requires only simple tools: a sifter, a mixing bowl, and a baking sheet. I often make a double batch for parties and keep a small jar on the coffee table for guests to enjoy.

Ingredients

• Powdered sugar: Use 3 3/4 cups plus extra for dusting the work surface. Choose a fine, sifted brand such as Domino or comparable store brand for smooth texture. Sifting removes lumps and prevents gritty bites.
• Sweetened condensed milk: 1/3 cup of a full-fat variety; this provides the sticky binder and tender chew. Brands like Eagle Brand or La Lechera work well and are consistent in sweetness and thickness.
• Peppermint extract: 1/2 teaspoon. Use pure peppermint extract rather than imitation for a bright, clean flavor. Start with half a teaspoon and taste the dough; a drop more intensifies the cool finish.
• Food coloring gel: A few drops each of red and green gel food coloring. Gel gives vivid color without thinning the dough. Brands such as AmeriColor or Wilton blend in evenly when kneaded.
• Granulated sugar: For coating, about 1/4 cup, depending on how many pieces you roll. This adds a delicate crunch on the exterior and keeps the candies from sticking together.

Instructions

Prepare the powdered sugar: Sift the powdered sugar into a large bowl to remove lumps. Reserve about 1/4 cup of the sifted sugar to dust your work surface; the finer the sift, the smoother the dough will feel. Sifting also helps you measure more accurately because aerated sugar packs differently than unsifted. Mix the wet and dry: Add the sweetened condensed milk and the peppermint extract to the sifted powdered sugar and stir with a sturdy spatula until a very sticky dough forms. If the mixture looks too wet and clings excessively, add additional powdered sugar one tablespoon at a time until it becomes pliable but not crumbly. The dough should hold together when pressed but still feel soft to the touch. Divide and color: Portion the dough into three roughly equal pieces. Leave one piece plain for the white stripe. Add a few drops of red gel to one portion and green gel to another. Knead each portion on a dusted surface until color is fully distributed and the piece is evenly tinted. Wear gloves if you dont want stained fingers. Roll into ropes: Dust your work surface lightly with reserved powdered sugar. Roll each colored dough into thin ropes about 1/2 inch thick (approximately the diameter of a pencil). Aim for uniform thickness for even twisting. If the dough sticks, sprinkle a touch more powdered sugar, but avoid over-sugaring which will dry the ropes out. Twist and shape: Lay the three ropes side by side and gently press them together at one end. Twist them together loosely to create a candy-cane stripe effect, then press the seam gently to maintain connection. Cut the twisted rope into 2-inch segments with a bench scraper or sharp knife. Using your palms, roll each segment into a small round or slightly flattened disc for a traditional peppermint look. Coat with granulated sugar: Pour granulated sugar into a shallow bowl. Roll each piece in the sugar to coat evenly; this creates a slight crunch and helps the candies wrinkle less as they dry. Shake off excess and place candies on a parchment-lined baking sheet spaced at least 1/2 inch apart. Dry at room temperature: Leave the tray out at room temperature for several hours or overnight until candies are no longer tacky and feel firm to the touch. For best texture leave them uncovered in a cool, dry room. Avoid refrigeration; humidity can make them sticky.

Storage Tips

Store the peppermints in a cool, dry place at room temperature in an airtight container layered between sheets of parchment to prevent sticking. They keep well for about two weeks at room temperature. For longer storage, freeze in a single layer on a tray until firm, then transfer to a freezer-safe container with parchment between layers; thaw at room temperature before serving. Avoid refrigeration: condensation from cold temperatures can make the exterior tacky and compromise the sugar coating.

Ingredient Substitutions

If you prefer a dairy-free version, substitute a sweetened condensed coconut milk (available from a few specialty brands) in the same amount; texture will be slightly softer and coconut flavor will be noticeable. For a natural coloring option, use a small amount of beet powder for red and spinach powder for green, though colors will be more muted. If you want a stronger mint punch, replace a portion of the peppermint extract with 1/8 teaspoon of peppermint oil, but use oil sparingly as it is potent.

Serving Suggestions

Serve the candies on a festive platter with other small confections, or package them in cellophane bags tied with ribbon as hostess gifts. Pair with hot chocolate, coffee, or after-dinner espresso for a palette-cleansing finish. For party displays, place them in small glass jars with labels. Garnish dessert plates with one or two peppermints alongside cookies for a coordinated holiday spread.

Cultural Background

Peppermint-flavored confections have a long history in European and American holiday traditions, often tied to candy canes and mint creams served during winter celebrations. The red-and-white stripe motif became widespread in the 19th and 20th centuries and is now synonymous with holiday cheer. Soft, fondant-like peppermints are a home confection tradition that echoes older methods where sugar and flavorings were hand-worked into shapes without intensive heating.

Seasonal Adaptations

For a winter twist, add a pinch of ground cinnamon to the dough for a warming note. Make patriotic versions in summer by switching to red and blue colors, or use pastel shades for spring celebrations. At Valentines Day try pink and white, and for a more sophisticated holiday party stick to deep red and emerald green gels for a classic palette. Adjust peppermint intensity depending on season and audience.

Meal Prep Tips

Prepare the dough up to two days ahead and keep each colored portion wrapped tightly in plastic wrap in the refrigerator; bring to room temperature before rolling. Alternatively, shape and let the candies dry overnight, then store in airtight containers. When prepping many batches for gifts, use multiple trays and rotate drying space so pieces set consistently. Label containers with production dates if freezing for future use.

These soft peppermints are a simple, heartfelt way to add handmade charm to holiday celebrations. Theyre forgiving for beginners, endlessly customizable, and always a crowd-pleaser. Make a batch, wrap a jar for a neighbor, and enjoy the small moments that make the season memorable.