This recipe for soft Christmas peppermints has been my holiday secret for years. I first stumbled on the idea one December afternoon while rifling through the pantry and trying to stretch a can of sweetened condensed milk into something festive. The result surprised me: a pillowy, sugary confection that tastes like a cross between fondant and a classic peppermint candy, but much softer and easier to shape. The colors swirl like little ornaments and the peppermint scent fills the kitchen so strongly that neighbors have walked in asking what I was making.

What makes these especially memorable is the texture and the ritual of shaping them by hand. They are not the hard, brittle peppermints you unwrap from a tin; they are tender discs that yield pleasantly when you bite in, dissolving on the tongue with a clean peppermint finish. I often assemble them with a cup of tea on a quiet evening and, over the years, they've become our family's stocking-stuffer staple and a favorite at potlucks because they travel well and never break in transit.

Ingredients

• Powdered sugar (3 3/4 cups): This provides structure and the soft, melt-in-your-mouth body. Use a fine, sifted brand such as Domino or C&H and sift once before measuring to remove any lumps. Reserve about 1/4 cup for dusting the work surface.
• Sweetened condensed milk (1/3 cup): The binder that gives the candies their tender chew and glossy finish. Look for full-fat condensed milk; Eagle Brand is a reliable option. If the mix seems dry, add a teaspoon at a time, but start with the stated amount.
• Peppermint extract (1/2 teaspoon): Use a pure peppermint extract for the cleanest flavor. Avoid imitation extracts if you want a bright, cooling finish; Nielsen-Massey or McCormick are dependable.
• Gel food coloring (red and green): Gel concentrates give vivid color without altering the dough consistency. Brands like AmeriColor or Wilton yield deep hues with just a drop or two.
• Granulated sugar for coating: A thin coating of granulated sugar gives a subtle crunch and prevents sticking. Use standard white granulated sugar; superfine works even better for a delicate sheen.

Instructions

Mix the base: In a large mixing bowl, sift the 3 3/4 cups powdered sugar to remove any lumps and aerate it. Add the 1/3 cup sweetened condensed milk and 1/2 teaspoon peppermint extract. Stir with a sturdy spatula until the mixture starts to clump and form a sticky dough. If the dough feels too wet, add powdered sugar one tablespoon at a time until it holds shape without being crumbly. The ideal texture is soft and slightly tacky, not glossy or runny. Divide and color: Portion the dough into three roughly equal pieces. Leave one portion plain. For the other two portions, add a small dab of gel food coloring and knead until the color is evenly distributed. Use a toothpicksized dab to start; you can always deepen the color but you cant remove it once mixed. Wear gloves if youre concerned about staining your fingers. Shape the ropes: Dust your work surface lightly with reserved powdered sugar. Roll each colored and plain dough into long ropes about 1/2 inch thick. Keep the ropes straight and even; if the dough becomes sticky while rolling, dust lightly with powdered sugar but avoid adding too much or the candies will dry out. Create the swirl: Lay one red rope, one green rope, and one plain rope side by side and gently press them together lengthwise. Twist the three ropes together in a loose spiral to create a candy cane effect. Press gently along the seam with your palm so the ropes stick together but retain their swirl patterns. Portion and finish: Cut the twisted ropes into 2-inch segments using a sharp knife. Press each segment lightly with the palm of your hand to create small discs. Roll each disc in granulated sugar to coat all sides, then set on a parchment-lined baking sheet. Let the candies dry at room temperature for several hours or overnight until firm to the touch. Store in an airtight container.

Storage Tips

Store finished peppermints in an airtight container layered between sheets of parchment to prevent sticking. Keep the container at room temperature away from direct sunlight; avoid chilling because temperature swings cause moisture and make the surface tacky. At room temperature they will remain at their best for up to one week. For longer storage, freeze in a single layer on a tray for one hour, then transfer to a sealed freezer bag and keep up to three months. Thaw at room temperature for 30 to 60 minutes before serving to avoid condensation buildup.

Ingredient Substitutions

If youre avoiding dairy, swap the sweetened condensed milk for a full-fat coconut condensed milk (sold or homemade) to keep the same tender texture and add a faint coconut note. Note that coconut will change the flavor profile and may slightly soften the peppermint punch. For natural coloring, use small amounts of beet powder for red and matcha for muted green, although these will alter taste and require rebalancing with extra powdered sugar. You can also substitute peppermint extract with spearmint for a milder, sweeter finish; reduce the amount if using essential oils as they can be more concentrated.

Serving Suggestions

Serve these soft peppermints on a festive platter alongside shortbread or ginger cookies for a mixed holiday tray. They make charming toppers for cupcake frosting if you want a small mint accent, and they pair especially well with strong black tea or dark roast coffee which cuts through the sugar. For gifting, stack them in clear cello bags with a ribbon, or nestle them in small tins layered with parchment. A single peppermint disc can also be tucked into homemade holiday cards as an edible surprise.

Cultural Background

Peppermint candies have long been associated with winter holidays in many Western traditions because peppermint oils cooling notes complement rich holiday fare. This soft version borrows the colors and scent of classic mint confections but nods to homemade traditions where candy-making often involved shaping by hand. The red-and-green palette reflects modern Christmas customs, while the soft texture echoes European sugar pastes and fondants that were popular in festive baking centuries ago.

Meal Prep Tips

For easy holiday prep, make a double batch and allow one tray to dry on the counter while you shape a second. Prepare the powdered sugar ahead by sifting it into an airtight container to save time. Use parchment-lined trays and label each tin with the date prepared. If youre assembling gift tins, portion the candies into small batches of eight to twelve pieces per tin for consistent presentation. The assembly is forgiving, so enlist helpers to twist and cut ropes while you manage color distribution.

These soft Christmas peppermints are a small, joyful project that reward time and attention with gorgeous results. Whether youre giving them away or keeping them for yourself, their scent and soft snap are the perfect finish to holiday baking sessions. Make a batch, invite a friend to help, and enjoy the simple ceremony of rolling and twisting your way into the season.