Here’s a classic homemade Peppermint Candy recipe—crisp, sweet, and perfectly minty. 🍬❄️
This makes about 20–25 small candies depending on size.
Peppermint Candy
Ingredients
- 2 cups (400 g) granulated sugar
- ⅔ cup (160 ml) light corn syrup
- ½ cup (120 ml) water
- 1 tsp peppermint extract
- Optional: red food coloring
- Powdered sugar (for dusting)
Instructions
1. Prepare Pan
- Line a baking sheet with parchment or a silicone mat.
- Lightly dust with powdered sugar.
2. Make Sugar Mixture
- In a medium saucepan, combine sugar, corn syrup, and water.
- Cook over medium heat, stirring until sugar dissolves.
- Clip a candy thermometer to the pan; boil without stirring until 300°F (hard-crack stage).
3. Add Flavor & Color
- Remove from heat.
- Let the bubbling settle slightly.
- Stir in peppermint extract and, if desired, a few drops of red food coloring for a festive swirl.
4. Shape Candies
- Pour hot candy onto prepared sheet.
- Let cool slightly until pliable but still soft.
- Stretch and pull candy if desired to swirl colors, then cut or shape into small pieces.
- Let cool completely until hard.
Tips
- Candy thermometer: Essential for hard-crack stage (300°F / 150°C).
- Work quickly: Sugar hardens fast.
- Dust hands or utensils with powdered sugar to prevent sticking.
- Storage: Airtight container at room temperature for up to 2 weeks.
If you want, I can also give a fun holiday version with striped red-and-white peppermint sticks or candy canes, perfect for gifts or decorating desserts.
Do you want me to do that?
