Homemade peppermint creams take very little effort and they’re always greedily devoured. There’s also an option here to make them without egg too, if raw egg whites aren’t your thing.

  • Very easy to make.
  • Options for classic style or without egg.
  • Customisable – add colours or even other flavours.
  • Perfect for gifts around the holidays.
  • Can be frozen and keep well.

The amazingly somehow-creamy texture of this candy, which literally just melts away on your tongue has a good kick of peppermint and these are an absolute holiday classic.

You’ll love these peppermint meringues too.

Top down view of peppermint creams on a plate.

What are peppermint creams?

Also known as peppermint fondant creams or mint creams, peppermint creams are a classic British treat and date back to Victorian times. Sweet and flavoured with peppermint extract, they are dry in your hand but have a melty texture on the tongue.

Peppermint creams without egg?

The classic peppermint creams recipe uses egg white and it’s the main recipe I’ve added here, however I’ve also added the option of an egg-free version for those who don’t like using raw eggs or simply don’t eat eggs.

Ingredients for peppermint creams

Ingredients for peppermint creams on a baking tray.

Detailed quantities and instructions in the recipe card below.

  • Icing sugar / powdered sugar: You can use the regular icing mixture or pure icing sugar – both work.
  • Egg white or condensed milk: If you’re a traditionalist, stick to the egg white in the recipe. Use fresh, cold egg white and it’s very safe, even after these sit to dry at room temperature (due to the amount of sugar). You can also swap the egg white for condensed milk if you prefer an egg-free treat.
  • Peppermint extract: Please use extract if you can, as opposed to peppermint essence. Extract is a natural product while essence is synthetic.
  • Water or lemon juice: I just use a little water, if needed, to give it enough moisture to become a dough but many recipes call for lemon juice. You can use either.
  • Chocolate: Dark chocolate (semi-sweet or bittersweet chocolate) is best here since these are basically entirely sugar. The darker chocolate balances out the sweetness.

Variations

You can try other flavours too. Try an extract you like and a little colouring to match the flavour you’ve added. For instance, strawberry extract with pink food colouring.

You don’t have to use any chocolate if you don’t want to. You can serve them as is!

How to make peppermint creams (step-by-step)

A collage showing how to make peppermint creams.

Detailed quantities and instructions in the recipe card below.

So easy to make, you’ll start by beating an egg white until frothy, then add sugar and peppermint extract to the bowl and give it a good mix. You will likely need to swap to using your hands to get it to form a ball of dough.

Now roll the dough out and cut out shapes. Place them onto a baking tray dusted with icing sugar and let them dry uncovered overnight before coating them in chocolate. Once set you can box them up ready to gift or simply devour at will.

A stack of peppermint creams.

Tips and tricks

  • Weight the icing sugar: The amount of icing sugar you use will vary depending on how you measure it out (for instance, do you scoop it or spoon it into your measure), so I always recommend weighing ingredients like flour and sugar so that you’re recipe works. If you don’t have kitchen scales, just spoon it into you cup measure and level it off with the back of a knife.
    Not weighing your sugar won’t ruin this recipe but it may mean that you need to add more water or peppermint extract to get the flavour you want and a dough texture.
  • Add flavour to taste: I add ¾ teaspoon of peppermint extract and I find that to be the perfect balance of peppermint flavour without being overpowering but add it to your taste. You can add less if you like a more mild flavour or add more if you want an intense flavour.
  • The dough will stick to the bench if you don’t dust it with icing sugar. Keep gently moving it around and dust more if necessary.
  • It can be saved if you add too much sugar: If you add too much sugar to the bench and dough as you roll it, you may find that it starts to dry out a bit. Don’t worry, it can be saved. Just knead it back into a ball, wet your fingertips if it’s too dry and not becoming smooth then knead until smooth.
  • You can reroll the dough: Don’t waste those offcuts. You can reroll the dough – if it’s dry, just wet your fingertips as the tiniest amount of water will make it smooth again. Re-roll as many times as you need.

Yield and storage

This recipe makes 25 mint creams and can be easily scaled up to suit however many you need. If you make a larger batch, work with smallish portions of the dough at one time while the rest is wrapped tightly in plastic wrap so that it doesn’t dry out.

Peppermint creams are best stored in a cool place like the pantry or fridge in a tightly sealed airtight container. Even the egg version will keep for 3-4 weeks (due to the large quantity of sugar preserving it).

These peppermint creams freeze well too, for up to 3 months. Again, store them in a tightly sealed airtight container. Thaw them at room temperature, uncovered.

A pile of peppermint creams.

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A pile of peppermint creams on a plate.

Peppermint Creams

5 from 5 ratings
Peppermint creams are the perfect sweet treat for the holidays. Creamy, melt-in-the-mouth, peppermint flavoured candy that’s so easy to make and great for gifting too.
Plan ahead: These need to rest overnight before coating in chocolate.

Ingredients

  • 1 large egg white (see notes for egg free option)
  • 325 g icing sugar (powdered sugar / confectioners sugar), plus more for dusting (2 ½ cups, spooned and leveled / 11.5oz),
  • ¾ -1 teaspoon peppermint extract
  • 100 g dark chocolate (semisweet chocolate) for coating (3.5oz)

Equipment

Instructions
 

  • With a whisk or electric beater, beat the egg white in a medium bowl until it starts to look frothy. See notes for the egg free version.
  • Sift in the icing sugar and add ½ teaspoon of peppermint extract. Mix together until it forms a ball of dough (you’ll need to swap from the spoon to your hands part way through. If it’s too dry and crumbly add ¼ to ½ teaspoon of water. If it's too wet, just add a little more icing sugar. You're looking for a soft dough that you're able to knead without it sticking to your hands.
  • Dust a clean work surface with icing sugar well. Place the dough on top. Dust the top of the dough with icing sugar. Roll it out to about 8mm thick (⅓ inch).
  • Use a small round cookie cutter about 3.5-4cm (1 ½ inches) to cut out rounds (or any shape cookie cutter is fine).
  • You can re-roll the dough as necessary. If it’s getting too dry, just dampen a couple of your fingers and it will be enough to soften it up again.
  • Place the shapes onto a baking sheet well dusted with icing sugar and set aside to dry out (8 hours or overnight).
  • Melt the chocolate in a heatproof bowl in the microwave in 30-second intervals, stirring well between each. Let it cool for 5 minutes.
  • Coat half of each peppermint cream in the melted chocolate and set aside on a tray or plate lined with baking paper in the fridge to set.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.

Notes

  1. EGG-FREE OPTION: Instead of using egg white, you can use 1/3 cup of sweetened condensed milk. No need to beat it first, just mix straight into the icing sugar.
  2. COATING: You can coat these any way you like – dark chocolate, milk chocolate, a drizzle over the top, half coated, fully coated or no chocolate at all.
  3. FLAVOURS: Try other flavourings too like strawberry extract (plus add a little pink food colouring) or coconut extract. Try a salted caramel essence for something fun and colour them a caramel colour.
  4. STORAGE: Peppermint creams are best stored in a cool place like the pantry or fridge in a tightly sealed airtight container. Even the egg version will keep for 3-4 weeks (due to the large quantity of sugar preserving it). They can also be frozen for up to 3 months. Thaw them at room temperature, uncovered.
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