Peppermint Candy
Transform your holiday treat game with this homemade **Peppermint Candy** recipe, a simple yet magical way to create sweet, minty bites bursting with festive flavor. Featuring basic pantry staples like granulated sugar and corn syrup, this recipe delivers a nostalgic crunch that's perfect for gifting, decorating, or snacking. The addition of red gel food coloring creates charming peppermint stripes, while the fragrant peppermint extract ensures an irresistible icy freshness in every piece. With just 10 minutes of prep and straightforward candy-making techniques—such as reaching the hard crack stage and hand-twisting the candy—this recipe is both approachable and satisfying for beginners and seasoned cooks alike. Serve these glossy, bite-sized treats at a holiday party, package them for loved ones, or tuck them into stockings for delightful seasonal surprises. Plus, they store beautifully for up to two weeks, making them a convenient make-ahead option!
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 0.5 cup Light corn syrup
- 0.25 cup Water
- 1.5 teaspoons Peppermint extract
- 2 drops Red gel food coloring
- 0.25 cup Powdered sugar
Instructions
Line a baking sheet with parchment paper and lightly dust it with powdered sugar to prevent sticking. Set aside.
In a medium, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water.
Place the pan over medium heat and stir constantly until the sugar dissolves completely.
Once the sugar is dissolved, stop stirring and increase the heat to medium-high. Clip a candy thermometer to the side of the pan, ensuring it does not touch the bottom.
Cook the sugar mixture, without stirring, until it reaches 300°F (hard crack stage). This should take about 20–25 minutes. Keep a close eye on the thermometer to avoid overcooking.
Once the sugar mixture reaches 300°F, immediately remove it from the heat and carefully stir in the peppermint extract and red gel food coloring. Stir quickly and thoroughly to distribute the color and flavor evenly.
Pour the hot candy mixture onto the prepared baking sheet. Let it cool slightly until it is pliable but still warm (about 3–5 minutes).
Lightly grease your hands with a small amount of oil to prevent sticking, and start pulling and twisting the candy to create a uniform texture and peppermint stripe effect. Stretch and twist repeatedly until the candy hardens too much to shape further.
Once the candy has hardened into a firm texture, break it into small pieces using a hard object like the back of a spoon or a rolling pin.
Allow the peppermint candy pieces to cool completely to room temperature. Store them in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 19 mg | 1% | |
| Total Carbohydrate | 523.8 g | 190% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 523.2 g | ||
| Protein | 0.0 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 1 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
