Easy Christmas Peppermint Creams Recipe

Introduction

These Easy Christmas Peppermint Creams are a festive treat combining sweet peppermint flavor with rich dark chocolate. They’re simple to make and perfect for sharing during the holiday season or gifting to friends and family.

Ingredients

• 400g powdered sugar, sifted, plus extra for sprinkling
• 1 tablespoon condensed milk
• 1-2 teaspoons peppermint extract, to taste
• 100g dark chocolate chunks

Instructions

1. Step 1: In a large mixing bowl, combine the sifted powdered sugar, condensed milk, peppermint extract, and 2 tablespoons of water. Mix thoroughly to form a stiff paste. If the mixture is too dry, add water one teaspoon at a time; if too runny, add more powdered sugar until you reach the right consistency.
2. Step 2: Dust a clean work surface and rolling pin with powdered sugar. Roll the peppermint paste out to about 0.5 cm (1/4 inch) thickness to prevent sticking.
3. Step 3: Dip a 4 cm (1.5 inch) diameter cutter in powdered sugar and stamp out 24 rounds from the rolled paste. Place the rounds on a parchment-lined tray and allow them to dry slightly.
4. Step 4: Melt the dark chocolate chunks in a heat-proof bowl set over simmering water, stirring occasionally until smooth. Remove from heat and let cool slightly.
5. Step 5: Spoon the melted chocolate into a piping bag fitted with a small plain nozzle. Pipe the chocolate in a zig-zag pattern over the peppermint rounds, decorating each to your liking.
6. Step 6: Place the decorated rounds in the refrigerator for about 10 minutes or until the chocolate has set.

Tips & Variations

• For a stronger peppermint flavor, add up to 2 teaspoons of peppermint extract, tasting as you go to avoid overpowering.
• Try using milk chocolate or white chocolate for a different look and taste.
• If you don’t have a piping bag, a small zip-top bag with a tiny corner cut off works well for decorating.
• Add a sprinkle of crushed candy canes on top of the chocolate before it sets for extra crunch and color.

Storage

Store the peppermint creams in an airtight container at room temperature for up to 1 week. Keep them in a cool place to prevent the chocolate from melting. If your kitchen is warm, refrigerate and let them come to room temperature before serving. They do not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these peppermint creams ahead of time?

Yes, you can prepare and decorate them a few days in advance. Store them properly in an airtight container to maintain freshness.

What can I use if I don’t have condensed milk?

Condensed milk adds sweetness and moisture. You can substitute with sweetened condensed coconut milk for a dairy-free option, but keep the quantity the same and adjust powdered sugar if needed.

Easy Christmas Peppermint Creams Recipe

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4.5 from 109 reviews

These Easy Christmas Peppermint Creams are a delightful holiday treat combining a sweet peppermint-flavored sugar paste with rich dark chocolate decoration. Perfect for gifting or serving at festive gatherings, these candies are simple to make with common pantry ingredients and require no baking.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 peppermint creams 1x
• Category: Confectionery
• Method: No-Cook
• Cuisine: Western
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Peppermint Creams

• 400g powdered sugar, sifted, plus extra for sprinkling
• 1 tablespoon condensed milk
• 1–2 teaspoons peppermint extract, to taste
• 2 tablespoons water, plus extra if needed

For Decoration

• 100g dark chocolate chunks

Instructions

1. Prepare the Peppermint Paste: In a large mixing bowl, combine the sifted powdered sugar, condensed milk, peppermint extract, and 2 tablespoons of water. Mix thoroughly until a stiff paste forms. If the mixture is too dry, add water one teaspoon at a time. If too runny, add extra powdered sugar until the desired consistency is reached.
2. Roll Out the Paste: Dust a clean work surface and rolling pin with powdered sugar to prevent sticking. Roll the peppermint paste out to about 0.5 cm (approximately 1/4 inch) thickness evenly.
3. Cut and Dry the Rounds: Dip a 4 cm (about 1.5 inch) diameter cutter in powdered sugar and stamp out 24 rounds from the rolled paste. Place the rounds on a parchment-lined tray and let them dry slightly before decorating.
4. Melt the Chocolate: Set a heat-proof bowl over a pan of gently simmering water, making sure the bowl doesn’t touch the water. Add the dark chocolate chunks and stir occasionally until melted and smooth. Remove from heat and allow to cool slightly.
5. Decorate the Rounds: Spoon the melted chocolate into a piping bag fitted with a small plain nozzle. Pipe the chocolate in a zig-zag pattern across each peppermint round to decorate them as desired.
6. Chill and Set the Chocolate: Place the decorated peppermint creams in the refrigerator for about 10 minutes or until the chocolate is fully set and firm to the touch. Serve or package as desired.

Notes

• The peppermint extract amount can be adjusted to your taste preference, start with 1 teaspoon and add more if desired.
• Make sure to dust the work surface and rolling pin generously with powdered sugar to prevent sticking while rolling out the paste.
• If the peppermint paste becomes too soft while working with it, refrigerate briefly to firm up.
• You can substitute dark chocolate with milk or white chocolate if preferred.
• Store the finished peppermint creams in an airtight container in a cool place for up to 1 week.

Keywords: Christmas candy, peppermint creams, holiday sweets, no bake candy, chocolate peppermint treats, easy holiday recipe