This soft Christmas peppermint is a small confection that carries big memories. I first made these one December when I was filling cookie tins and wanted something bright, portable, and tender—something different from hard candy. The first batch turned out softer than I expected: slightly pillowy, with a smooth melt and a cool peppermint finish. My children declared them “holiday pillows” and my neighbors asked for more. They became our go-to little treat to tuck into stockings and to serve after heavy holiday meals.

What makes these special is the texture: they’re not brittle or glassy like boiled sugar candies. Instead, a short cook of light corn syrup and a careful fold of powdered sugar creates a pliable fondant-like paste that keeps a gentle chew. The peppermint is noticeable but never sharp, and the red stripe adds that classic Christmas look. They’re also forgiving; this method is accessible to anyone who can measure and stir, and the candies hold their shape well if you give them time to set.

Ingredients

• Powdered sugar (icing sugar): 6 cups sifted. Use a high-quality, finely milled brand for the smoothest texture; sift to remove lumps. If you need vegan-certified, check the label.
• Light corn syrup: 1/2 cup. This keeps the candies soft and prevents crystallization. Karo light or store-brand corn syrup works well.
• Water: 2 tablespoons. Warm water helps dissolve the syrup and sugar initially.
• Vegetable shortening: 1 tablespoon. Adds pliability and sheen; use a neutral shortening such as Crisco for best results.
• Peppermint extract: 1 teaspoon. Use a high-quality pure extract (not oil) for a bright, clean coolness—start with 1 teaspoon and add up to 1 1/4 teaspoons to taste.
• Red gel food coloring: a few drops. Gel gives a concentrated color for stripes without adding water; optional for festive looks.
• Pinch of fine salt: balances sweetness and rounds flavor—about 1/8 teaspoon.
• Optional coating: 1/4 cup granulated sugar or sanding sugar for a sparkly finish.

Instructions

Warm the syrup: In a small saucepan over low heat combine the light corn syrup and water. Stir until just warm and fluid—do not boil. The goal is to make the syrup easier to incorporate; overheating will make the mixture overly sticky and difficult to work with. Remove from heat when it’s just under simmering, about 2–3 minutes. Mix the base: Place 5 1/2 cups of the sifted powdered sugar into a large mixing bowl. Make a well in the center and add the warm syrup, shortening, salt, and peppermint extract. Using a sturdy spatula or wooden spoon, fold the sugar into the liquid until it comes together into a shaggy mass. If the paste seems too dry, add syrup 1/2 teaspoon at a time; if too sticky, add powdered sugar by tablespoons. Aim for a soft, slightly tacky dough. Knead to smooth: Turn the mixture onto a clean, sugar-dusted surface and knead briefly—about 1–2 minutes—until smooth and pliable. You’re aiming for a satin-like finish with no dry streaks of sugar. If you have a stand mixer on low with a paddle attachment, you can use it for 30–60 seconds instead of hand kneading. Divide and color: Divide the dough: reserve about 1/3 for the color stripe and keep the rest white. For the stripe portion, add a few drops of red gel coloring and knead until the color is evenly distributed. Use only a little color—too much can soften the dough slightly. Cover both portions with plastic wrap to prevent drying for 5 minutes. Form ropes and stripes: Roll the white dough into 1/2-inch-thick ropes. Roll the red dough into a thinner rope about 1/8 inch in diameter. Lay the red rope along the white rope and gently roll together to create a red-striped white rope about 1/2 inch in diameter. Keep hands lightly dusted with sugar to avoid sticking. If pieces feel sticky, refrigerate 5–10 minutes to firm slightly. Cut and shape: Using a sharp knife or bench scraper, cut the rope into 1-inch pieces. Press each piece lightly with the palm to flatten just a touch—aim for the classic peppermint puck shape. If desired, roll the edges in sanding sugar for sparkle. Arrange pieces on a parchment-lined tray. Set and store: Let the candies rest uncovered at room temperature for 2–4 hours to develop a slight skin and firm up. Once set, store in an airtight tin layered with parchment paper at room temperature for up to 3 weeks or in the refrigerator for up to 2 months. Bring to room temperature before serving so they regain tenderness.

Storage Tips

Store cooled candies in a dry, airtight tin or container layered with parchment paper to prevent sticking. Keep at room temperature away from direct sunlight and heat sources; heat will soften them and humidity will make them sticky. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months—thaw in the fridge overnight to avoid condensation forming on the surface.

Ingredient Substitutions

If you don’t have light corn syrup, golden syrup or glucose syrup can work but may alter final flavor slightly. For a dairy-free version use vegetable shortening; a small amount of coconut oil can be substituted but will add coconut aroma and may soften at room temperature. If you prefer a less sweet candy, reduce the corn syrup by 1 tablespoon and add an extra 1/4 cup powdered sugar—note texture will be a bit firmer. Use gel colors rather than liquid to avoid changing consistency.

Serving Suggestions

Serve the candies on a small decorative plate with other holiday sweets or tuck them into cellophane bags tied with ribbon as gifts. They pair nicely with a strong, unsweetened coffee or a dark chocolate truffle—peppermint cuts through richness. For a playful presentation, arrange them around cake slices or use as a garnish for hot chocolate mugs (place on the saucer, not directly in the hot drink).

Seasonal Adaptations

For winter, stick with red stripes and sanding sugar. For a more springlike version swap peppermint extract for orange or lemon extract and color stripes accordingly. Around Halloween use black or orange gel and skip the peppermint for cinnamon. You can add finely crushed candy cane to the surface after pressing for a crunchy contrast, but expect a firmer bite where the shards are pressed into the candy.

Meal Prep Tips

Make large batches ahead of holiday gatherings and portion into small tins or cupcake liners for easy distribution. Work in small batches when rolling and coloring to avoid drying; cover dough with plastic wrap between steps. If shaping becomes fiddly, chill the ropes briefly for 10–15 minutes—this firms the dough and makes clean cuts easier. Label tins with the date and any allergen info for guests.

These soft Christmas peppermints are tiny gifts that carry warmth from your kitchen—simple to make, easy to personalize, and full of holiday cheer. I hope they become a favorite in your household as they did in mine.