Description
These Christmas Mints are festive peppermint candies made with cream cheese, butter, corn syrup, and peppermint extract, colored in red, green, and white for a holiday touch. They are easy to make, requiring no baking, and set at room temperature to form delicious, minty treats perfect for the holiday season.
Ingredients
Scale
Main Ingredients
- ⅓ cup granulated sugar
- 4 ounces cream cheese room temperature
- 2 tablespoons unsalted butter room temperature
- 2 tablespoons light/clear corn syrup
- 1 teaspoon peppermint extract
- 4¼ cups powdered sugar divided
- 6 drops green liquid food coloring
- 6 drops red liquid food coloring
Instructions
- Prepare Work Surface: Line a large rimmed baking tray with parchment paper and place the granulated sugar into a small bowl for coating later. Set aside.
- Mix Base Ingredients: In a large mixing bowl, beat the cream cheese, unsalted butter, light corn syrup, and peppermint extract with a handheld mixer on low speed for 1 minute until smooth.
- Add Powdered Sugar: Slowly add 4¼ cups powdered sugar, about ½ cup at a time, mixing with the handheld mixer on low speed. When the dough becomes thick, switch to a spatula or wooden spoon and mix by hand until incorporated.
- Prepare Dough for Coloring: Lay a piece of parchment paper on a clean counter, sprinkle ¼ cup powdered sugar on it, then turn the dough out onto the powdered sugar.
- Divide and Color Dough: Divide the dough into three equal parts. Make a shallow well in the center of two dough balls; add red food coloring to the first, green food coloring to the second, and leave the third white.
- Knead Colored Dough: Knead each colored dough ball carefully to distribute color evenly. Add up to ¼ cup additional powdered sugar as needed while kneading to reduce stickiness. Adjust the white dough as well with 1-2 tablespoons powdered sugar if sticky.
- Roll Dough Into Ropes: Roll each dough ball into an 18-inch long rope about 1 inch thick.
- Slice Dough: Cut each rope into ½-inch pieces starting at one end until fully sliced.
- Shape Balls: Roll each piece between your palms to form small balls and set aside.
- Coat in Sugar: Drop 2-3 dough balls into the granulated sugar bowl and toss to coat completely. Place coated mints onto the prepared baking tray. Repeat with all dough balls.
- Flatten and Pattern: Using the tip of a fork, gently press each peppermint ball into a disc shape, creating a striped pattern from the fork tines.
- Set and Dry: Allow peppermint patties to sit uncovered at room temperature on the tray for up to 24 hours to dry and set before serving or packaging.
Notes
- Yields approximately 100 peppermint candies.
- Store in an airtight container in the refrigerator for up to 2 weeks to maintain freshness.
- For longer storage, freeze in a freezer-safe container for up to 3 months; thaw in the fridge before serving.
- To achieve deeper colors, add up to ½ teaspoon liquid food coloring.
- Adjust powdered sugar during kneading to get the right consistency: not too stiff and not sticky.
- Gel food coloring is preferred as it produces vibrant colors without adding moisture and is safe for nut allergies.
Nutrition
- Serving Size: 1 candy
- Calories: 20 kcal
- Sugar: 3 g
- Sodium: 5 mg
- Fat: 0.8 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 0.3 g
- Cholesterol: 3 mg
