Ingredients
Scale
- 2 cups powdered sugar, sifted
- 1/4 cup unsalted butter, softened
- 1/4 cup light corn syrup
- 1/2 teaspoon peppermint extract (adjust to taste)
- 1 to 2 drops red food coloring (optional, for festive pink hue)
- 1/4 teaspoon salt
- 1 to 2 tablespoons milk (as needed for consistency)
- 1/2 cup crushed peppermint candies or candy canes (optional for garnish)
If you want to keep it natural, you can substitute the red food coloring with a small amount of beet juice or omit it entirely for a classic white peppermint. For a dairy-free version, swap the butter with coconut oil, but keep in mind it will slightly change the texture and flavor.
Instructions
- Begin by creaming the softened butter in a large bowl until it’s smooth and creamy. I like to use a hand mixer on medium speed for about 2 minutes, just like Mama Lou did, making sure it’s perfectly soft without melting.
- Add the light corn syrup and peppermint extract to the butter, mixing well until combined. The peppermint extract is the heart of this recipe—feel free to add a little more if you want that cool, refreshing punch.
- Gradually sift in the powdered sugar and salt, mixing slowly to avoid a sugar cloud in the kitchen. The mixture will become stiff, which is exactly what you want for a soft but moldable texture.
- If you’re using food coloring, add it now and mix well until the color is evenly distributed. I remember Ouma’s excitement when she first learned how to make these pink; it made them feel so festive and fun.
- Adjust the mixture’s consistency by adding milk, one teaspoon at a time, until it reaches a pliable, dough-like texture that holds its shape but doesn’t crumble.
- Roll the mixture into small balls—about one inch in diameter—and place them on a parchment-lined baking sheet. If you want, gently press a few crushed peppermint candies into the top of each ball for a festive crunch.
- Let the candies rest at room temperature for at least 2 hours, or overnight if you can wait. This resting time is crucial—it allows the flavors to meld and the candies to soften just right, much like the slow simmering of Mama Lou’s holiday stews.
- Once set, enjoy immediately or store them in an airtight container. These candies are soft and delicate, so handle them with care.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International