This batch of soft Christmas peppermints is the recipe I reach for every December when the house fills with cinnamon and pine. I first discovered this formula at a small holiday market where a vendor handed me a tiny, pillowy peppermint and I was instantly transported back to childhood afternoons spent stirring candy with my grandmother. These candies are soft rather than hard which makes them perfect for little ones and for tucking into tins to give to neighbors. The texture is tender yet holds a clean peppermint snap when you bite in.

The flavor is bright peppermint with just enough sweetness to make them feel indulgent without coating your teeth. The dough is forgiving so you can color and shape by hand and the process becomes meditative once you start rolling the ropes and twisting the colors together. I love that they require no cooking or specialized equipment so they are accessible for cooks who have never made candy before. They dry at room temperature which gives ample time for conversation, tree trimming, or movie watching while they set.

Ingredients

• Powdered sugar: Use 3 3/4 cups sifted plus extra for dusting. I prefer an unsweetened brand with cornstarch already blended for smoother dough. Sifting removes lumps and ensures a silky final texture.
• Sweetened condensed milk: Use one third cup. A full fat brand gives the best chew and mouthfeel. If you use a low fat version the candies will be slightly firmer and less rich.
• Peppermint extract: Use one half teaspoon. Pure peppermint extract provides a clean cooling note. Start with the amount below and adjust slightly to taste if you prefer a stronger mint.
• Food coloring gel: Red and green gel food coloring is recommended for vibrant hues without altering the dough consistency. A tiny dab of gel goes a long way so work slowly.
• Granulated sugar: For coating. This gives a subtle sparkle and keeps the candies from sticking together when stored.

Instructions

Prepare the sugar base Place 3 3/4 cups of powdered sugar in a large bowl and sift it to remove any lumps. Reserve about 1/4 cup of the sifted sugar to dust your work surface. Sifting is important so the dough is smooth and does not develop grainy spots in the finished candy. Combine wet and dry ingredients Add one third cup sweetened condensed milk and one half teaspoon peppermint extract to the sifted sugar. Use a sturdy spoon to begin combining until a very sticky dough forms. If the mixture is too wet to handle add powdered sugar one tablespoon at a time until it reaches a pliable consistency similar to modeling clay. Divide and color Split the dough into three portions. Leave one piece plain and color the other two portions with gel food coloring, one red and one green. Knead each piece on a dusted surface until the color is uniform. Wear gloves if you want to avoid dye on your fingers. Roll into ropes Dust your work surface with the reserved powdered sugar. Roll each colored portion into thin ropes about one half inch thick. Keep the ropes even to create consistent candies when cutting. Create the swirl Lay the three ropes side by side and gently twist them together to create a candy cane effect. Do not over-twist or the ropes will compress and lose their visual contrast. Cut and shape Cut the twisted rope into two inch segments. Press each segment lightly between your palms to form a small round or disc about one quarter inch thick. If edges crack slightly, moisten your fingertips and smooth gently. Coat and set Roll each round in granulated sugar to coat. Arrange on a parchment lined baking sheet and allow to dry at room temperature for several hours or overnight until the surface is firm but the center remains soft.

Storage Tips

Place the set candies in a shallow airtight tin lined with parchment paper separating layers with additional parchment to prevent sticking. Keep at room temperature away from direct sunlight and heat sources. In moderate humidity you may wish to store them with a small sachet of rice in a breathable fabric bag nearby to absorb excess moisture. For longer storage freeze in a sealed freezer safe container for up to three months. Thaw at room temperature for one to two hours before unsealing to avoid moisture settling on the sugar coating which would make the surface tacky.

Ingredient Substitutions

If you need a dairy free variation try a sweetened coconut condensed milk alternative. Expect the flavor to be slightly coconut forward and the texture a touch softer. For a lighter mint aroma reduce the peppermint extract to one quarter teaspoon. If you prefer a firmer candy increase the powdered sugar by two to four tablespoons but note the sweetness will intensify. Natural plant based food colors can be used though they often produce more muted shades and may require a little additional kneading to distribute fully.

Serving Suggestions

Serve the peppermints on a decorative platter mixed with other holiday treats such as spiced nuts and chocolate covered pretzels. They make an elegant addition to a dessert table when tucked into small paper candy cups. For a tea service pair with black tea or a mild green tea so the peppermint does not overwhelm the beverage. These also travel well in small gift tins tied with ribbon for hostess gifts and neighbor presents.

Cultural Background

Peppermint candies have long been associated with winter celebrations in many Western countries. The classic candy cane evolved from early minted sweets and later became a decorative symbol of the season. These soft discs are a modern home candy adaptation that prioritizes texture and ease over the hard boiled variety. Making them by hand links a cook to older traditions of holiday candy making where shaping and sharing was part of family ritual.

Seasonal Adaptations

For a winter twist add a pinch of finely grated orange zest to one color for a citrus note that complements peppermint. In summer swap peppermint extract for spearmint or a drop of vanilla for a softer flavor. For holiday parties add a dusting of edible glitter or finely crushed candy canes on top of the granulated sugar for shimmer and crunch. To adapt for Christmas cookie exchanges use smaller rounds to create bite sized pieces that fit neatly in candy tins.

Meal Prep Tips

Make the base dough in the morning and refrigerate for a short time if you need to free up your schedule; bring it back to room temperature before coloring and rolling. Work in small batches when rolling ropes to maintain an even thickness. Use a ruler or your finger as a guide for consistent two inch cuts. Prepare several sheets of parchment so you can stage finished candies on multiple trays and rotate them as they dry to maximize airflow and reduce total set time.

When you are ready to share these, wrap small stacks in wax paper and tie with ribbon for a nostalgic presentation that recalls old fashioned candy shops. I hope these soft Christmas peppermints find a permanent spot on your holiday table and become a tradition in your home.