Soft Christmas Peppermints Holiday (Printable Version)
# What You'll Need:
→ Candy Mixture
01 -
200 g granulated sugar
02 -
120 ml light corn syrup
03 -
120 ml water
→ Flavor and Color
04 -
5 ml peppermint extract
05 -
Red food colouring, as needed
→ Finishing
06 -
Powdered sugar, for dusting and handling
# Step-by-Step Directions:
01 -
Combine granulated sugar, corn syrup, and water in a medium saucepan. Stir gently over medium heat until sugar dissolves completely.
02 -
Continue heating mixture without stirring, using a candy thermometer to monitor temperature, until it reaches 127°C (hard-ball stage). Remove saucepan from heat immediately.
03 -
Stir peppermint extract into the hot candy base. Divide the mixture between two bowls. To one portion, add red food colouring drop by drop and mix until desired intensity is reached.
04 -
Let both coloured and uncoloured mixtures cool for approximately 10 minutes, until just cool enough to handle safely.
05 -
Knead each portion on a surface lightly dusted with powdered sugar until smooth and pliable. Add more powdered sugar as needed to reduce stickiness.
06 -
Shape the uncoloured mixture into small balls and gently flatten each. Roll red mixture into thin ropes and twist around the edges for a decorative swirl effect.
07 -
Dust finished candies with additional powdered sugar to prevent sticking. Arrange them in a single layer and allow to set at room temperature for at least 2 hours.
# Helpful Notes:
01 -
Use a candy thermometer to ensure you reach the optimal hard-ball stage for perfect soft peppermint texture.
02 -
Let the candy mixtures cool enough to handle but not completely; this eases kneading and shaping.
03 -
Powdered sugar prevents sticking and gives candies a delicate finish.
04 -
Store candies in an airtight container with layers separated by parchment dusted with powdered sugar to maintain freshness.
05 -
Adjust peppermint extract to taste, but use sparingly for a balanced flavour.