This recipe for soft Christmas peppermint candies has been one of my favorite holiday projects for years. I first stumbled on the idea during a snowy December when I wanted a small, homemade gift that felt nostalgic but didn’t require tempering chocolate or complex equipment. The result was a pillowy peppermint candy with a tender, chewy center and a glossy exterior that melts pleasantly on the tongue. The first time I brought a batch to a family gathering, everyone asked where I bought them — until I told them I made them in my kitchen.

What makes these candies special is the balance of texture and flavor: a soft chew that still holds its shape, bright peppermint without being medicinal, and a smooth finish from a touch of butter. They are sweet without being cloying because the powdered sugar and light corn syrup create both structure and tenderness. I often make a double batch for cookie plates, and they travel well in tins for neighbors and friends. This recipe is approachable for home cooks and yields consistent results even when humidity is high — read through the storage tips below to keep them perfect.

Ingredients

• Powdered sugar: 8 cups (about 2 lb) sifted to remove lumps. Confectioners' sugar provides structure and a tender crumb; use a reliable brand like Domino for consistent texture.
• Light corn syrup: 1/2 cup. Prevents crystallization and keeps the center soft. Karo Light is ideal; do not substitute with dark corn syrup if you want the classic peppermint flavor.
• Unsalted butter: 2 tablespoons, softened. Adds a silky mouthfeel and richness; substitute with vegetable shortening for a dairy-free option (see substitutions).
• Whole milk: 1/4 cup plus 1 tablespoon for adjusting consistency. Milk helps hydrate the sugar; for a slightly firmer candy use less, for softer use a touch more.
• Peppermint extract: 2 teaspoons. Use pure peppermint extract (McCormick or Frontier) for clean, bright flavor; start with 1 1/2 teaspoons and adjust after tasting the dough.
• Vanilla extract: 1/2 teaspoon. Rounds the peppermint and prevents an overly sharp finish.
• Food coloring (optional): A few drops of red gel coloring for stripes. Gel color distributes well without altering the dough texture.
• Granulated sugar for dusting: 1/4 cup. Keeps hands from sticking when shaping; superfine sugar works well if you prefer a smoother surface.

Instructions

Prepare the work surface and ingredients: Line a baking sheet with parchment and dust lightly with powdered sugar. Sift the measured powdered sugar into a large bowl so there are no lumps; this ensures a silky texture. Have a small bowl ready for granulated sugar for dusting your hands. Mix the fat and liquid: In a medium bowl, beat the softened butter with the milk, light corn syrup, peppermint extract, and vanilla until smooth. The corn syrup should be warm enough to easily incorporate; if it’s stiff, microwave 5 to 10 seconds. This step creates the tender fat matrix that keeps the candies soft. Combine with powdered sugar: Gradually add 6 cups of the sifted powdered sugar to the liquid mixture, stirring with a sturdy spoon. When the dough becomes too stiff to stir, turn it out onto the remaining powdered sugar and knead until smooth and pliable, about 2 to 3 minutes. If too dry, add up to 1 tablespoon more milk; if too sticky, incorporate 1/4 cup more powdered sugar at a time. Portion and color (optional): Divide the dough into two portions. Leave one portion white and tint the other with a few drops of red gel color, kneading until the color is even. Roll each portion into 3/4-inch thick logs on the sugared parchment, about 8 inches long. Press the logs together gently to create a peppermint swirl, then roll to seal the seam. Chill and slice: Wrap the composite log tightly in plastic and chill in the refrigerator for 20 minutes to firm slightly. Remove and slice into 1/4-inch thick rounds with a sharp knife. If the dough warms while slicing, return to the fridge for 10 minutes and continue. Finish and rest: Place the rounds on the prepared sheet and gently press the tops to flatten slightly for a uniform look. Let them sit at room temperature for 30 minutes to set and develop a smooth surface before packing or serving.

Storage Tips

Store the candies in a single layer or with parchment between layers in an airtight tin or container at cool room temperature away from direct sunlight. Do not refrigerate unless your home is very warm, as cold can harden the fats and change the texture. For longer storage, freeze in a tightly sealed container with parchment between layers for up to 3 months; to use, unwrap frozen pieces and let them sit at room temperature in the sealed container until fully thawed to avoid condensation forming on the surface.

Ingredient Substitutions

If you need dairy-free candies, replace unsalted butter with an equal amount of vegetable shortening and use a plant-based milk such as almond or oat in the same volume; the texture will be slightly different but still soft. For a sugar-free version, there are no good direct swaps due to the structural role of powdered sugar; consider offering a sugar-free chocolate alternative instead. If you prefer a stronger peppermint, increase extract to 2 1/2 teaspoons but reduce to taste to avoid an overpowering sensation.

Serving Suggestions

Arrange candies on a festive platter with sprigs of fresh mint or rosemary for color contrast. They pair beautifully with hot chocolate or coffee and make charming edible ornaments when tied in small cellophane bags with ribbon. For a dessert board, include these alongside shortbread and chocolate-dipped cookies to vary textures and flavors.

Cultural Background

Peppermint confections have a long history in Western holiday traditions, often associated with Victorian-era candy making and the popularity of peppermint sticks. The soft, molded candy version simplifies traditional pulled candy and fondant techniques, offering a modern, easier method to recreate that nostalgic peppermint flavor and festive look without specialized tools.

Seasonal Adaptations

For winter parties, tint the colored portion red or green for traditional holiday hues. In warmer months, consider using peppermint oil plus a touch of lemon zest for a brighter profile, or substitute peppermint with spearmint for a milder, herbaceous note. You can also roll small pieces in crushed peppermint candy for a crunchy contrast on the edges.

Meal Prep Tips

Make the dough up to 48 hours ahead and keep it tightly wrapped in plastic in the refrigerator; slice and finish on the day you plan to serve for the freshest look. For larger batches, shape logs and freeze them flat; slice frozen with a sharp knife and allow pieces to rest at room temperature for 15 to 20 minutes before serving.

These soft Christmas peppermints are a delightful, approachable handmade treat that bring bright flavor and a personal touch to holiday gatherings. Try different stripe patterns and gift them in small tins — they are always the first thing gone on my cookie plate. Happy candy making!