This batch of soft Christmas peppermints has been my favorite holiday project for years. I first stumbled on the idea while trying to find a no-bake treat that would still feel festive and homemade. The texture is the real joy here: tender, melt-in-your-mouth discs that give the same bright peppermint flavor as traditional hard candies but with a pillowy, almost fondant-like chew. It is a technique that transforms three pantry staples into something fanciful and giftable, and my family always remarks on the surprising softness and understated sweetness.

I discovered this combination during a busy December when I wanted edible gifts that didn’t require tempering chocolate or long stove-time. The condensed milk binds the powdered sugar into a pliable dough that you can color and shape, while the granulated sugar outside gives just enough sparkle and a slight initial crunch. Each bite is peppermint first, sugar second, and the colors make them pop on a cookie tray. We started making these with the kids—rolling ropes and twisting them into candy-cane spirals has become a small tradition.

Ingredients

• Powdered sugar (3 3/4 cups): Use good-quality, sifted confectioners’ sugar such as Domino or C&H for consistent texture. Sifting removes lumps and keeps the dough smooth; reserve a couple of tablespoons for dusting your surface.
• Sweetened condensed milk (1/3 cup): I use Eagle Brand for reliability. This ingredient is the binder and provides that soft, slightly chewy texture that distinguishes these from hard peppermint candies.
• Peppermint extract (1/2 teaspoon): Pure peppermint extract is stronger than imitation and gives a clean, cool aftertaste. Start with 1/2 teaspoon and adjust by small increments if you prefer a bolder flavor.
• Gel food coloring: A tiny amount of gel coloring creates vivid red and green without watering down the dough; Wilton gel colors are my go-to.
• Granulated sugar for coating: Regular granulated sugar adds sparkle and a light initial crunch. If you want extra shimmer, use superfine sugar but granulated delivers tradition and contrast.

Instructions

Prepare the Dry Base:Start by sifting 3 3/4 cups of powdered sugar into a large mixing bowl to remove any lumps; this ensures a silky final texture. Reserve 2 to 3 tablespoons of the sifted sugar for dusting your work surface and adjusting dough consistency later.Combine Wet Ingredients:Measure 1/3 cup sweetened condensed milk and add it to the center of the powdered sugar. Add 1/2 teaspoon peppermint extract. Using a sturdy spatula, fold the milk into the sugar until it becomes a stiff, sticky dough. If the mixture seems too wet, add powdered sugar a tablespoon at a time until it holds shape without sticking excessively to your hands.Divide and Color:Divide the dough into three portions: roughly one third plain, one third for red, and one third for green. Knead a small amount of gel food coloring into the red and green portions until the color is completely uniform. Use gloves or a disposable bag to avoid staining fingertips; gel coloring transfers slowly but does stain.Roll into Ropes:Dust your work surface lightly with reserved powdered sugar. Roll each colored portion into a rope about 1/2 inch thick and as even as you can manage. The ropes should be pliable but not sticky; if sticky, dust very lightly with powdered sugar—not so much that the ropes lose moisture.Form the Candy-Cane Effect:Place a red rope, a green rope, and a plain rope side by side and gently press to join them along their length. Twist them together into a spiral, keeping gentle, even pressure so they retain definition. If the ropes start to dry at the ends, pinch and re-roll quickly to smooth those edges.Portion and Shape:Cut the twisted ropes into 2-inch segments, then press each segment flat into a small disc or leave slightly domed for a soft pillow look. Work quickly so the dough stays pliable; if it stiffens, the pieces can crack when shaped.Coat and Dry:Roll each formed peppermint in granulated sugar to coat evenly. Arrange on a parchment-lined baking sheet with small gaps between pieces. Let dry at room temperature for several hours or overnight until the centers are firm to the touch and they hold their shape. Do not refrigerate, as condensation can make them sticky.

Storage Tips

Store completed pieces in an airtight container at room temperature, separated by layers of parchment to prevent sticking. Avoid refrigeration because moisture from condensation softens the granulated sugar coating and can make the centers tacky. If you need longer storage, flash-freeze the tray of formed peppermints until firm, then transfer to a heavy-duty freezer bag with parchment between layers; they’ll keep quality for up to three months. When ready to serve after freezing, let them thaw overnight at room temperature in the sealed container to avoid moisture collecting on the surface.

Ingredient Substitutions

If you need to adapt, there are friendly swaps. Use 1/3 cup evaporated milk combined with 1 tablespoon of corn syrup in place of sweetened condensed milk for a slightly less sweet result, but expect a firmer texture. For a vegan version, try sweetened condensed coconut milk; the taste shifts to coconut notes, so pair with a lighter flavor like lemon or orange extract instead of peppermint. If you don’t have gel coloring, powdered food color dispersed in a tiny amount of water will work, but add water sparingly to avoid softening the dough.

Serving Suggestions

Arrange these peppermints on a holiday platter alongside cookies, chocolate-dipped pretzels, and spiced nuts for a charming contrast in textures. They make lovely edible gifts when wrapped in clear cellophane tied with twine, or placed in small tins layered with tissue. Pair with hot cocoa or coffee for a warming treat; the peppermint flavor brightens rich beverages and cleanses the palate between sweets.

Cultural Background

Peppermint-flavored confections have a long presence in winter celebrations, often associated with candy canes and their red-and-white stripes. This soft interpretation borrows the visual language of the candy-cane but stems from confectioners’ pastes—soft sugar preparations used for decorative candies and small confections. The technique of binding confectioners’ sugar with sweetened condensed milk is common in many home recipes for no-bake sweets and demonstrates how simple chemistry—sugar, fat, and moisture—creates a pliable paste suitable for shaping and coloring.

Seasonal Adaptations

Change the palette to match seasons or events: pastel colors for spring, blue and white for winter themes, or autumnal spices and orange for fall. Swap peppermint extract for almond or citrus oils to vary flavor profiles; when using citrus extracts, reduce any added liquid by a small amount to maintain texture. For a festive twist, sprinkle finely chopped crushed candy canes into the granulated sugar coating for added crunch and visual contrast.

Meal Prep Tips

To streamline holiday prep, form the ropes and twist them one day, cut and roll them the next morning. Work with small batches and cover unused dough with plastic wrap to prevent drying. Use parchment-lined trays and label containers with dates. If you plan to produce large quantities, set up an assembly line: one person colors and rolls, another twists and cuts, and a third coats and arranges. This keeps the workflow moving and prevents dough from stiffening before shaping.

These soft peppermints are a joyful, approachable holiday sweet that invites creativity and sharing. Whether you make a few dozen for family or several batches for parties, I hope these become a small tradition that brings color, a clean peppermint flavor, and a playful twist to your celebrations.