Homemade Peppermint Creams: An Easy No-Bake Recipe for a Refreshing Treat
Indulge in the delightful nostalgia of homemade peppermint creams! These exquisite sweets are a true classic, offering a smooth, creamy texture that melts effortlessly in your mouth, bursting with an invigorating minty freshness. Perfect for satisfying a sweet tooth, gifting, or a fun kitchen project, these no-bake candies are incredibly simple to prepare with just a few basic ingredients.
Crafted with a blend of icing sugar, egg white, and natural peppermint extract, these candies achieve a soft, delightfully chewy consistency that is utterly irresistible. What makes this recipe even more appealing is its simplicity: it’s super easy, quick, and requires no baking or special equipment. This makes it an ideal activity for making with children, creating cherished memories alongside delicious treats.
As the festive season approaches, homemade peppermint cream candy transforms into a charming and thoughtful addition to any holiday gift basket or dessert platter. For many, these delightful seasonal treats evoke a strong sense of nostalgia, bringing back warm memories of childhood holidays and cozy winter nights, which makes them even more special. The refreshing mint flavor, often associated with holiday cheer, perfectly complements the celebratory atmosphere.
Every year, I love to prepare a batch of these mint creams as part of my edible gifts for friends and family. They sit proudly alongside other homemade delights like my Gingerbread Macarons, elegant Almond Florentines, and comforting Butterscotch Chocolate Chip Cookies, always receiving rave reviews.
Why You’ll Love Making These Easy Peppermint Creams
There are countless reasons why this easy peppermint creams recipe will become a staple in your kitchen. First and foremost, its simplicity is unmatched. You don’t need to be an experienced baker or candy maker to achieve perfect results. The process is straightforward, forgiving, and incredibly rewarding.
- **Effortless & No-Bake:** Forget complicated baking steps or oven times. These delightful treats come together with minimal effort and no baking required, making them accessible to everyone.
- **Kid-Friendly Fun:** The shaping and decorating process is perfect for involving younger family members. It’s a creative and tasty way to spend time together without worrying about hot ovens or complex techniques.
- **Customizable Flavors & Colors:** While classic peppermint is undeniably delicious, this recipe serves as a fantastic base for various flavor and color variations, allowing you to tailor them to any occasion or preference.
- **Perfect for Gifting:** Homemade gifts carry a special charm, and these peppermint creams are no exception. Beautifully packaged, they make thoughtful and impressive presents for holidays, birthdays, or just to show appreciation.
- **Economical:** Made with common, inexpensive pantry staples, these candies are a budget-friendly way to create a luxurious-tasting treat.
- **Nostalgic Appeal:** For many, the taste of peppermint creams instantly transports them back to childhood, making them a comforting and much-loved classic.
The Essential Ingredients for Your Perfect Peppermint Creams
This easy peppermint creams recipe stands out for its minimal ingredient list, relying on just three core items to create its signature flavor and texture. Quality ingredients, even in a simple recipe, can make a significant difference in the final product.
- Icing Sugar (Powdered Sugar): This is the fundamental building block for these delightful peppermint patties. Its finely milled consistency is crucial for creating the smooth, melt-in-your-mouth texture that defines peppermint creams. When combined with egg white, it forms a pliable dough, which is then shaped into candies. Sifting your icing sugar before use is highly recommended to prevent lumps and ensure a perfectly smooth dough. For an alternative, you can also use royal icing sugar, which already contains dried pasteurised egg white, simplifying the recipe further by eliminating the need for raw egg whites.
- Egg White: The Traditional Binder: Traditionally, peppermint creams are prepared using raw egg whites. The egg white acts as a binder, helping to emulsify the icing sugar and create a cohesive, workable dough. It also contributes to the signature soft, slightly chewy texture. However, if you have concerns about using raw egg whites, especially when serving to young children, pregnant women, or the elderly, there are excellent alternatives. You can opt for pasteurized liquid egg whites available in cartons, which are safer for consumption. Alternatively, condensed milk can be used to bind the mixture, yielding a slightly richer, chewier candy. As mentioned, royal icing sugar also provides a convenient solution, as it incorporates dried pasteurized egg white.
- Peppermint Extract: The Flavor Star: The refreshing heart of these candies comes from peppermint extract. While some recipes might suggest peppermint essence, I strongly recommend using extract. Peppermint extract is typically a natural product, offering a more authentic and robust mint flavor, whereas essence is often synthetic and can sometimes have an artificial taste. My personal preference for this recipe is American peppermint extract, known for its bright and clear mint profile. You can adjust the amount of extract to achieve your desired intensity of mint flavor.
- Chocolate (Optional Indulgence): To elevate these simple 3-ingredient peppermint creams into an extra-special treat, consider adding a coating of chocolate. This optional ingredient perfectly complements the minty flavor, adding a layer of rich indulgence. Dark chocolate is a fantastic choice as its slight bitterness beautifully balances the sweetness of the icing sugar, creating a harmonious flavor profile. However, feel free to use milk chocolate for a sweeter treat, or even white chocolate for a different aesthetic and flavor. You can coat, dip, or simply drizzle the mint creams with melted chocolate to customize their appearance and taste.
For detailed measurements and the full recipe card, please scroll to the bottom of this post.
Step-by-Step Guide to Crafting Your Homemade Peppermint Creams
Creating these easy peppermint creams is a surprisingly quick and simple process that requires absolutely no special equipment. Follow these steps for perfect, melt-in-your-mouth minty treats every time!
Preparing Your Workspace
Before you begin, ensure your workspace is ready. Lightly dust a large baking sheet or a large plate with a thin layer of icing sugar to prevent sticking. Alternatively, line your chosen surface with greaseproof paper for easy handling later.
Step 1: Whisk the Egg White. In a large mixing bowl, gently whisk the egg white until it becomes light, frothy, and slightly foamy. It should not be whipped to stiff peaks; a light frothiness is all you need to incorporate air and prepare it for mixing.
Step 2: Combine and Knead the Dough. Sift the icing sugar directly into the bowl with the frothy egg white, then add your peppermint extract. Begin mixing with a spoon or spatula until the ingredients start to come together. Once it becomes too thick to stir, use your hands to knead the mixture. Continue kneading until you have a smooth, pliable dough that is firm enough to hold its shape and no longer sticky to the touch. If using food coloring, add it at this stage. If the dough feels too dry, add water in tiny increments (¼ teaspoon at a time). If it’s too sticky, add a little more icing sugar.
Step 3: Shape the Peppermint Patties. Take a small amount of the prepared dough, approximately half a tablespoon for each candy. Roll it between your palms to form a smooth ball, then gently flatten it with your hands or a small spatula into a uniform disc shape. For perfectly round and consistent creams, a small round cookie cutter (around 1.5 inches or 4 cm diameter) can be helpful.
Step 4: Allow to Dry. Carefully place the shaped peppermint creams onto your prepared baking sheet or plate. Now, it’s crucial to set them aside in a cool, dry place for at least 3 hours. For the best results, letting them dry overnight is ideal. This drying time allows a delicate crust to form on the outside, while keeping the inside soft and creamy.
Step 5: The Chocolate Dip (Optional). Once your peppermint creams have thoroughly dried and developed their outer crust, you can proceed with the optional chocolate coating. Melt your chosen chocolate using a double boiler or microwave, ensuring it’s smooth and fluid. Dip each peppermint cream halfway into the melted chocolate, or artisticially drizzle chocolate over the top for a decorative finish.
Step 6: Set the Chocolate. Place the chocolate-coated peppermint creams back onto the lined baking tray. Allow the chocolate to fully set at room temperature or, for a quicker set, pop them into the refrigerator for 10-15 minutes. Once the chocolate is firm, your delicious homemade peppermint creams are ready to enjoy!
Creative Variations for Your Peppermint Creams
One of the joys of making homemade candy is the endless possibility for customization. Beyond the classic peppermint, these creams are a fantastic canvas for various flavors and decorative touches. Get creative and make them uniquely yours!
- Add a Splash of Color: Enhance the visual appeal of your homemade peppermint creams by mixing a couple of drops of gel food coloring into the dough. Vibrant green is a popular choice for mint, especially around the holidays, but red, pink, or even blue can add a fun twist.
- Zesty Citrus Creams: Transform your peppermint creams into bright and tangy treats by swapping the peppermint extract for lemon or orange extract. For an extra punch of natural flavor, you can also use fresh lemon or orange juice in place of an extract (adjusting liquid slightly) and add a pinch of finely grated citrus zest to the dough.
- Rich Coffee Creams: For a sophisticated twist, create coffee-flavored creams. Mix about 2 teaspoons of instant coffee powder with 4 tablespoons of boiling water, then use this concentrated coffee mixture with your icing sugar instead of the peppermint extract. You might not need all of the coffee liquid; add it gradually until you reach the desired dough consistency.
- Other Flavor Extracts: Don’t limit yourself to just these! Experiment with other extracts like almond, vanilla bean, coconut, or even a hint of rum extract for an adult version.
- Decorative Toppings: Before the chocolate sets (if using), sprinkle your peppermint creams with festive sprinkles, crushed candy canes, sea salt flakes (especially with dark chocolate), or edible glitter for an extra touch of sparkle.
If you’re a true peppermint enthusiast, why not explore other delightful minty treats? You could try making this delicious homemade Peppermint Ice Cream for another refreshing dessert option.
Storage and Longevity of Your Peppermint Creams
Proper storage is key to maintaining the freshness, texture, and flavor of your homemade peppermint creams. Luckily, they store exceptionally well, making them perfect for preparing in advance or enjoying over an extended period.
Refrigeration
To keep your mint creams at their best, store them in an airtight container in the refrigerator. This environment helps maintain their firm outer crust and creamy interior. When stored correctly, they will remain fresh and delicious for up to 3 weeks.
Freezing for Future Enjoyment
For longer-term storage, peppermint creams freeze beautifully. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-friendly bag or an airtight container. They can be frozen for up to 3 months without compromising their quality. To enjoy, simply thaw them at room temperature for an hour or two until soft. This is a fantastic option for holiday meal prep or ensuring you always have a refreshing treat on hand.
Frequently Asked Questions About Peppermint Creams
Traditionally, peppermint creams are indeed made with raw egg whites, and for most healthy individuals, it is commonly considered safe. However, there is always a slight inherent risk of egg whites containing food-borne pathogens like Salmonella. Exercise caution when serving these to young children, pregnant women, the elderly, or anyone with a compromised immune system. For a completely risk-free option, you can choose to make your mint creams without raw egg white by using pasteurized liquid egg whites, royal icing sugar (which contains dried pasteurized egg white), or by opting for condensed milk as a binder instead. Please see the notes in the recipe card for more details on egg-free versions.
Peppermint creams should ideally be soft and creamy inside with a delicate, slightly crisp ‘crust’ on the outside. If your creams have turned out excessively hard and dry, the most common culprit is adding too much icing sugar to the dough, or perhaps not enough liquid (egg white/condensed milk). The ratio needs to be just right for that perfect consistency. To remedy this, try adding a very small amount of water (about ¼ teaspoon at a time) to your dough and kneading it in. Continue until you achieve a softer, more pliable consistency. Remember, it’s easier to add more liquid than to remove it, so proceed cautiously.
If your peppermint creams are too soft, sticky, or don’t hold their shape well, it’s most likely due to either not enough icing sugar in the dough or insufficient drying time. The dough needs to be firm enough to be shaped without sticking excessively to your hands. If it’s too soft initially, gradually add more icing sugar until it reaches the desired consistency. Secondly, the drying process is crucial for developing that slight outer crust. Mint creams require a good few hours, or even overnight, to properly dry out at room temperature. If you’re short on time and need to speed up the drying, you can try sticking them in the freezer for about 15-20 minutes, which can help firm them up quickly.
Yes, absolutely! To make these peppermint creams vegan, you will need to replace the egg white. A fantastic plant-based alternative is aquafaba, the liquid from a can of chickpeas. Whip about 3-4 tablespoons of aquafaba until frothy, similar to egg white, then gradually add the icing sugar and peppermint extract as per the recipe. Another option is to use a vegan condensed milk substitute or even a mixture of powdered sugar and a very small amount of plant-based milk (like almond or oat milk), added gradually until a kneadable dough forms.
Achieving a professional look for your peppermint creams is all about consistency and neatness. Firstly, aim for uniform shapes and sizes when forming the discs. A small round cookie cutter can be very helpful here. When dipping in chocolate, ensure the chocolate is smoothly melted and not too thick; a thinner chocolate coating will give a cleaner finish. For a truly glossy and snap-like chocolate coating, you might consider tempering your chocolate, though this is an advanced step. Finally, neat drizzles or a clean half-dip will make a big difference in presentation.
The Ultimate Peppermint Creams Recipe
Rate this recipe: ★★★★★ (5 stars from 12 votes)
Peppermint Creams
These cool, refreshing, and creamy peppermint treats are super simple to make with a handful of ingredients. Enjoy them plain or dipped in chocolate. They also make wonderful and tasty gifts for family and friends!
Prep Time: 25 mins
Cook Time: 5 mins
Resting Time: 3 hrs
Total Time: 3 hrs 30 mins
Course: Dessert, Snack
Cuisine: British
Keyword: peppermint creams
Servings: 25 pieces
Calories: 72 kcal per serving
Author: Anna Wierzbinska
Equipment
- Large mixing bowl
- Kitchen whisk
- Large baking sheet or large plate
- Greaseproof paper (optional)
- Small round cookie cutter (optional)
Ingredients
- 1 large egg white
- 300 g icing sugar
- 1 teaspoon peppermint extract
- 100 g dark chocolate (optional, for coating)
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. I have provided a conversion to US customary in the recipe card on my website, but please note that I haven’t tested using this method.
Instructions
- Prepare baking sheet. Dust a large baking sheet (or use a large plate) with icing sugar or line it with greaseproof paper and set aside.
- Whisk the egg white. In a large bowl, whisk the egg white until it is frothy, but not stiff.
- Add the icing sugar and extract. Sift in the icing sugar and peppermint extract into the frothy egg white. Mix until combined into a dough. If you are using food coloring, add it to the mixture now. Use your hands to knead the dough at the final stages of mixing. At the end, you should have a smooth dough that is stiff enough to hold its own shape and doesn’t stick to your hands.
If the dough feels too dry, add a little water (about ¼ teaspoon at a time). If it feels too sticky, add a bit more icing sugar.
- Shape the patties. Take a small amount of the dough (about ½ tablespoon) and roll it into a ball with your hands. Flatten gently into a disc shape and transfer to the prepared baking sheet or large plate.
- Allow to dry. Set the mint creams aside for at least 3 hours or overnight, allowing them to dry thoroughly.
Once dried, you can dip or drizzle them with melted chocolate if you’d like, then transfer to a lined baking sheet again, allowing the chocolate to set. Enjoy!
Notes
Egg-Free Version:
You can swap the egg white for condensed milk. Use about 4 tablespoons (60ml) of condensed milk, and proceed with the recipe as per the instructions.
Alternatively, you can use royal icing sugar instead of regular icing sugar. Royal icing contains dried pasteurised egg white. If using royal icing sugar, start by mixing it with 1 tablespoon of water, then add another 1 or 2 tablespoons of water gradually and knead until you have a smooth dough.
Storage and Freezing:
Store peppermint creams in an airtight container in the fridge for up to 3 weeks.
They can also be frozen for up to 3 months. Use a freezer-friendly bag or container to freeze them in. Thaw at room temperature.
Nutrition
Serving: 7g |
Calories: 72kcal |
Carbohydrates: 14g |
Protein: 0.5g |
Fat: 2g |
Saturated Fat: 1g |
Polyunsaturated Fat: 0.1g |
Monounsaturated Fat: 1g |
Trans Fat: 0.001g |
Cholesterol: 0.1mg |
Sodium: 3mg |
Potassium: 31mg |
Fiber: 0.4g |
Sugar: 13g |
Vitamin A: 2IU |
Calcium: 3mg |
Iron: 0.5mg
Did you make this?
Tell me how you like it! Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!
This recipe was originally published in November 2016. It has been updated with new photos and a revised recipe in November 2023.