Melt-In-Mouth Peppermint Candies (Printable)

Classic peppermint candies with a melt-in-mouth texture and refreshing flavor, perfect for sweet treats.

# What You'll Need:

→ Sugar Syrup

01 - 2 cups granulated sugar
02 - 1/2 cup water
03 - 1/4 cup light corn syrup

→ Flavor & Color

04 - 1/2 teaspoon peppermint extract
05 - 2-3 drops red food coloring (optional)

→ For Dusting

06 - 1/4 cup powdered sugar

# Directions:

01 - Line a baking sheet with parchment paper and dust it lightly with powdered sugar to prevent sticking.
02 - In a medium saucepan, combine granulated sugar, water, and corn syrup. Stir over medium heat until sugar dissolves completely.
03 - Increase heat and bring mixture to a boil. Without stirring, cook until the syrup reaches 300°F (150°C) on a candy thermometer.
04 - Remove from heat immediately. Stir in peppermint extract and optional red food coloring quickly and carefully, as the syrup is extremely hot.
05 - Using a teaspoon or small cookie scoop, drop small mounds of hot syrup onto the prepared baking sheet, spacing them apart evenly.
06 - Allow candies to cool and harden completely, approximately 30 minutes to 1 hour.
07 - Once hardened, toss candies lightly in powdered sugar to prevent sticking before storing in an airtight container.

# Cooking Tips:

01 -
  • These candies melt on your tongue in a way that feels like pure indulgence, not guilt.
  • They look impressive and handmade, but the process is so simple you'll make them again and again.
  • A batch disappears fast—perfect for gifting or keeping a stash hidden in the pantry.
02 -
  • A candy thermometer is non-negotiable—guessing at temperature is how you end up with either chewy syrup or burnt sugar, neither of which is fun.
  • The moment you see 300°F, pull it off heat; even 5 extra seconds can change the texture from melt-in-your-mouth to hard as glass.
  • If your kitchen is humid, let the candies dry a bit longer before powdering them, or they'll absorb moisture and lose that satisfying snap.
03 -
  • If you mess up the batch and it crystallizes or burns, don't throw it away—break it into pieces and use it crushed in ice cream or yogurt.
  • Silicone candy molds can give you uniform shapes, but honestly, the rustic drops have more charm and are faster to make.
  • In dry climates, these candies last weeks in an airtight container; in humid areas, they'll soften unless you add a desiccant packet.

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