Soft Christmas Peppermints

This simple, soft peppermint confection has been a holiday favorite in my kitchen for years. I first made these on a snowy December afternoon when I needed an edible gift for neighbors and did not want to wrestle with temperature-controlled candy making. The result was a pillowy, minty bite that melts on the tongue rather than crackles like hard candy. The texture is more like a soft fondant candy, so it appeals to all ages and stays pleasantly chewy when stored correctly. I discovered the technique by adapting a vintage pressed-mint method and replacing egg white with sweetened condensed milk to get a reliably soft, tender finish.

What makes these especially memorable is how the peppermint flavor comes forward without being overpowering. The granulated sugar coating adds a fine crunch and sparkly presentation that looks great on a holiday platter. The recipe is forgiving: if the dough is slightly too sticky you simply add powdered sugar; if it dries fast, a touch more condensed milk smooths it back. Over the years I have gifted trays of these to friends, brought them to potlucks, and even used them to decorate cakes. They travel well and are a holiday conversation starter every time.

Ingredients

• Powdered sugar: 3 3/4 cups plus extra for dusting. Use a fine confectioners sugar such as Domino or C&H for a silky, lump-free dough. Sifting removes clumps and ensures smooth consistency.
• Sweetened condensed milk: 1/3 cup. I recommend Eagle Brand or a pantry favorite; it gives tender chew and binds the sugar without adding egg.
• Peppermint extract: 1/2 teaspoon. Use a pure peppermint extract for bright, clean flavor—McCormick or Nielsen-Massey perform well.
• Red and green gel food coloring: A tiny amount of AmeriColor or Wilton gel is best for vivid color without thinning the dough like liquid dyes.
• Granulated sugar: For coating. Regular cane sugar provides a classic sparkle and a subtle crunch that contrasts the soft center.

Instructions

Prepare the dry base: Sift 3 3/4 cups powdered sugar into a large mixing bowl to eliminate lumps and aerate the sugar. Reserve about 1/4 cup sifted sugar to dust your work surface. Well-sifted sugar is the foundation of a smooth, non-grainy texture. Combine wet and dry: Add 1/3 cup sweetened condensed milk and 1/2 teaspoon peppermint extract to the sugar. Stir with a sturdy spoon until the mixture starts to bind into a sticky dough. If the mixture seems overly wet, add powdered sugar 1 tablespoon at a time until it holds together but remains pliable. Divide and color: Split the dough into three roughly equal portions. Leave one portion plain, tint one with a drop or two of red gel, and tint the last with green. Knead each portion on a surface dusted with powdered sugar until the color is distributed evenly. Use a light touch to avoid overworking which can dry the dough. Form ropes: Dust your work surface and rolling area with powdered sugar. Roll each colored portion into thin ropes about 1/2 inch in diameter. Keep the ropes similar thickness so the finished pieces are uniform. Twist and shape: Lay the three ropes side by side and gently twist them together to create a candy-cane spiral effect. Cut the twisted rope into 2-inch segments. Press each segment gently with your palm to form small rounds or discs about 1/4 inch thick. Coat and dry: Roll each disc in granulated sugar to coat completely, then place on a parchment-lined baking sheet. Allow to dry at room temperature for several hours or overnight until firm to the touch. Store in an airtight container once fully set.

Storage Tips

To preserve texture and flavor, store the peppermint discs at room temperature in an airtight container layered with parchment paper to prevent sticking. Do not refrigerate as moisture from the fridge can make them tacky. For longer storage, freeze in a single layer on a tray until firm, then pack into a freezer-safe container up to three months. Thaw at room temperature for 30 minutes before serving. Look for a dry surface and crisp sugar coating as indicators that they are ready to enjoy.

Ingredient Substitutions

If you need a dairy-free option, replace sweetened condensed milk with a commercial coconut condensed milk—note the coconut flavor will be present and the texture may be slightly firmer. If you prefer a milder mint, reduce peppermint extract to 1/4 teaspoon or blend with a mild vanilla. Use powdered erythritol blends if you must avoid sucrose; results vary so test a small batch first. For coloring, natural options like beet powder or spirulina offer muted tones but may alter flavor slightly.

Serving Suggestions

Serve these on a holiday platter with cookies and chocolates for contrast in texture. They are lovely tucked into cellophane bags tied with ribbon as edible gifts. Pair with hot chocolate or coffee; the peppermint brightens warm beverages. For party displays, stack in paper muffin cups and arrange with evergreen sprigs for a festive presentation.

Cultural Background

Mint-flavored confections have long been associated with European and American winter traditions, where preserved flavors and simple sugar work were popular during holidays. These soft peppermint discs recall pressed mints once made in small tins and twisted candy aesthetics akin to candy canes. The modern take uses sweetened condensed milk as a convenient binder, a technique popular in mid-century American home cookbooks for no-bake sweets.

Seasonal Adaptations

In summer, swap peppermint for citrus oils and tint with pastel colors for a sunny palette. For Valentine gifts, use red and white only and add a hint of raspberry extract. For an adult twist during holiday parties, add a few drops of peppermint schnapps to a small test batch for boozy mints—use cautiously as alcohol thins the dough and may require extra powdered sugar.

Meal Prep Tips

Make these in large batches a day or two before guests arrive. Roll ropes and assemble the twists, then dry overnight. Package in small tins with parchment separators for quick distribution. Label containers with the date and flavor if you vary extracts. Keep one batch on a tray at serving time and replenish from sealed containers to maintain presentation and prevent exposure to humidity.

These soft peppermint discs are a festive staple that are forgiving to make and delightful to give. Try them this season, personalize the colors, and watch them become a small tradition you return to year after year.