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.
325gicing sugar (powdered sugar / confectioners sugar), plus more for dusting(2 ½ cups, spooned and leveled / 11.5oz),
¾ -1teaspoonpeppermint extract
100gdark chocolate (semisweet chocolate) for coating(3.5oz)
For best results, always weigh ingredients where a weight is provided
Equipment
mixing bowl
Rolling Pin
cookie cutters
Tray or plate for resting
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.
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Notes
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.
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.
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.
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.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.