These easy peppermint creams are a homemade holiday treat that you can make with a few simple ingredients in under 30 minutes. Made without egg, and no baking is required! These mint creams make a great alternative to traditional Christmas cookies.
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Peppermint sweets are a nostalgic holiday recipe full of vintage charm. Similar to the center of a York Peppermint Pattie. A cream-based center and a dark chocolate drizzle. They are small in size, making them a hit with kids and adults alike! Just like my chocolate-covered candied oranges and my Christmas rice krispies treats!
📖Why My Recipe Works
- My version of this recipe is naturally gluten-free and egg-free.
- They keep up to 3 weeks, much longer than cookies and other traditional holiday candies.
- Super easy to make and requires no hard-to-find ingredients
🧾Ingredient Notes
- Confectioners Sugar - aka powdered sugar or icing sugar
- Sweetened Condensed Milk- This recipe uses less than half of a can
- Dark Chocolate- The mint is the star so get a mid-priced option
- Peppermint Extract- Try raspberry extract for a fun Valentine's twist on this candy.
- Green Food Coloring (optional)- I prefer a snowy white color but you can turn them a light green if you prefer.
⏲️How to Make Peppermint Creams
When you first start making the peppermint dough it may seem very dry. Fear not it will come all together. Just keep stirring!
Make Peppermint Fondant
Pour the condensed milk and peppermint extract into a large bowl. Add the food coloring now if using. Gradually add the confectioner's sugar. Stir with a silicone spatula until you get a smooth paste.
This will take several minutes. You may not use all the sugar depending on the humidity of your kitchen.
Roll
Once combined use your hand to make a smooth soft dough ball. The dough, or fondant, should keep its shape.
Roll out the dough on a surface dusted with confectioners' sugar until it is about ⅛ inch thick. It will be sticky, using a Silpat or wax paper may help.
Cut
Cut out your preferred shape with 1-inch cookie cutters, rerolling the mixture until it is used up. Keep any fondant or dough, you aren't working with covered with plastic wrap to prevent it from drying out.
Place the cut-outs on wax paper-lined tray or wire rack.
Decorate with Melted Chocolate
Melt the chocolate in a heatproof bowl in the microwave using 30-second intervals. Or over a pan of simmering water (i.e. double boiler), until smooth.
Dip, pipe, or decorate the peppermint creams as desired. You can add crushed peppermint candy, sprinkles, or glitter on top of the melted chocolate for extra direction.
👩🏻🍳 Expert Tips
- Weigh out the sugar. If you don't have a kitchen scale, then sift before you measure.
- These are a great holiday treat to make with kids. No baking and no wait times.
🌡️ How to Store Peppermint Creams
Once the chocolate has set, you can store the peppermint creams in an airtight container for 2 to 3 weeks. Separate the layers of cream with parchment or wax paper.
They need to be stored in a cool place at room temperature. I find that refrigerating them makes them gooey.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Peppermint Creams with Condensed Milk
Ingredients
- 8 oz confectioner's sugar about 2 cups plus more for dusting
- ⅓ cup sweetened condensed milk
- ¼ teaspoon peppermint extract or more to taste
- 6 ounces dark chocolate broken into pieces
- Sprinkles or edible glitter for decoration optional
Instructions
- Pour the condensed milk and peppermint extract into a large bowl. Gradually add the confectioner's sugar, stirring until you get a smooth paste.8 oz confectioner's sugar, ¼ teaspoon peppermint extract, ⅓ cup sweetened condensed milk
- Once combined, form a smooth, soft dough with your hands. The dough, or fondant, should keep its shape. Roll out the dough on a surface dusted with confectioners' sugar until it is about ⅛ inch thick.
- Cut out your preferred shape with 1 inch cookie cutters, rerolling the mixture until it is used up. Keep any fondant, or dough, you aren't working with covered with plastic wrap to prevent it from drying out.
- Melt the chocolate in a heatproof bowl in the microwave using 30 second intervals. Or over a pan of simmering water (i.e. double boiler), until smooth. Dip, pipe or decorate the peppermint creams as desired.6 ounces dark chocolate, Sprinkles or edible glitter for decoration
- Cool the creams on a baking sheet lined with parchment or wax paper.
Notes
- You may use a little more or a little less of the sugar depending on the humidity of your kitchen.
- Storage: Once the chocolate is set you can store in an airtight container for 2 to 3 weeks. Sperate the layers of cream with parchment or wax paper.
Nutrition
Common Recipe Questions
Can you color peppermint creams?
Yes. Once the dough is starting to come together add your preferred gel food coloring. Kneads to mix in the color and the color is consistent throughout.
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