Peppermint Creams Recipe

Introduction

Peppermint creams are a delightful, melt-in-your-mouth treat perfect for freshening up your day or sharing during the holidays. These soft, sweet mint patties are simple to make and can be optionally coated in rich dark chocolate for an extra indulgence.

Ingredients

• 1 large egg white
• 300 g icing sugar
• 1 tsp peppermint extract
• 100 g dark chocolate (optional)

Instructions

1. Step 1: Prepare your workspace by dusting a large baking sheet or plate with icing sugar, or line it with greaseproof paper. Set aside.
2. Step 2: In a large bowl, whisk the egg white until it becomes frothy but not stiff.
3. Step 3: Sift the icing sugar and add the peppermint extract into the egg white. Mix everything together until it forms a dough. If you want to add food coloring, do so now. Knead the dough by hand toward the end until it’s smooth, stiff enough to hold shape, and not sticky. If it’s too dry, add small drops of water; if too sticky, add more icing sugar.
4. Step 4: Take about half a tablespoon of dough, roll it into a ball, then gently flatten it into a disk shape. Place each shaped cream onto the prepared baking sheet or plate.
5. Step 5: Let the peppermint creams dry for at least three hours or overnight. For an extra touch, dip or drizzle them with melted dark chocolate, transfer back to the lined sheet, and allow the chocolate to set before enjoying.

Tips & Variations

• Use a little food coloring to create festive colors for holidays or special occasions.
• If you prefer a milder mint flavor, reduce the peppermint extract to 1/2 teaspoon.
• Try white or milk chocolate instead of dark chocolate for a different taste.
• Make smaller or larger patties depending on your preference, just adjust drying time accordingly.

Storage

Store peppermint creams in an airtight container at room temperature. They will keep well for up to two weeks. If coated in chocolate, keep them cool but not refrigerated to avoid condensation. Enjoy them at room temperature for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make peppermint creams without egg white?

The egg white helps give the creams their texture and binding. For an egg-free version, you might try using aquafaba (chickpea water) as a substitute, but the texture may vary.

How long do peppermint creams need to dry?

They require at least three hours to dry properly and hold their shape, but overnight drying is best for firm, bite-ready sweets.

Peppermint Creams Recipe

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4.7 from 67 reviews

These Peppermint Creams are classic homemade mint candies with a smooth, creamy texture and refreshing peppermint flavor. Made from simple ingredients like egg white, icing sugar, and peppermint extract, they’re easy to prepare and perfect for a sweet treat. Optionally dipped in dark chocolate for an extra indulgent touch, these creams dry to a firm consistency without baking, making them a no-cook confection.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 3 hours 15 minutes (including drying time)
• Yield: Approximately 40 peppermint creams 1x
• Category: Candy
• Method: No-Cook
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 large egg white
• 300 g icing sugar
• 1 tsp peppermint extract

Optional

• 100 g dark chocolate (for dipping or drizzling)

Instructions

1. Prepare baking sheet: Dust a large baking sheet or a large plate with icing sugar or line it with greaseproof paper to prevent sticking, and set it aside for later use.
2. Whisk the egg white: In a large bowl, whisk the egg white until frothy, but not stiff. This provides the base to combine with the icing sugar and peppermint for the candy dough.
3. Add the icing sugar and peppermint extract: Sift in the icing sugar and add the peppermint extract to the egg white. Mix until the ingredients combine into a dough. If desired, add food coloring at this step. Use your hands to knead the dough towards the end of mixing until it forms a smooth, stiff dough that holds shape and isn’t sticky. Adjust consistency by adding small amounts of water if too dry, or more icing sugar if too sticky.
4. Shape the patties: Pinch off small amounts of dough, about half a tablespoon each. Roll each into a ball and gently flatten it into a disk. Place the shaped patties onto the prepared baking sheet or plate.
5. Allow to dry: Leave the mints to set for at least 3 hours or preferably overnight, allowing them to dry and harden. For a special touch, dip or drizzle the dried peppermint creams with melted dark chocolate. Place them back on a lined baking sheet and allow the chocolate to set before serving. Enjoy your homemade peppermint creams!

Notes

• Ensure the egg white is fresh and free from any yolk for best results.
• The dough should be pliable but firm enough to hold shape; add water or icing sugar gradually for the right consistency.
• If using food coloring, add it when combining the icing sugar and peppermint for even coloring.
• Allow ample drying time; rushing this step can cause the creams to be too soft.
• Chocolate coating is optional but adds a delightful contrast to the mint flavor.
• Store peppermint creams in an airtight container at room temperature to keep them fresh.

Keywords: peppermint creams, homemade candy, mint sweets, no-bake candy, peppermint extract, chocolate dipped mints