Peppermint creams are a classic holiday treat. A great alternative to traditional Christmas cookies. They make great homemade gifts for friends and neighbors.
Prep Time30 minutesmins
Cook Time0 minutesmins
Total Time30 minutesmins
Servings: 24
Calories: 93kcal
Ingredients
8ozconfectioner's sugarabout 2 cups plus more for dusting
⅓cupsweetened condensed milk
¼teaspoonpeppermint extractor more to taste
6ouncesdark chocolatebroken into pieces
Sprinkles or edible glitter for decorationoptional
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.
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.
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.