Easy Christmas Peppermint Creams Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
