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This homemade peppermint cream recipe transforms simple ingredients into elegant holiday treats that perfectly balance sweet and minty flavors. The delicate discs topped with rich chocolate create a festive indulgence that looks as good as it tastes.
I first made these peppermint creams during a December snowstorm when my daughter and I needed a holiday project. They've since become our Christmas tradition, with neighbors now expecting their annual delivery of these minty delights.
Ingredients
- Condensed milk creates the perfect creamy texture while binding everything together
- Peppermint extract provides that classic Christmas flavor that everyone loves
- Powdered sugar forms the base of the creams and ensures a smooth meltinyourmouth consistency
- Dark chocolate the slightly bitter coating balances the sweet centers perfectly
StepbyStep Instructions
- Prepare the Peppermint Paste
- Combine powdered sugar, condensed milk, peppermint extract, and water in a large bowl. Mix until you achieve a playdoughlike consistency. The paste should hold together firmly without being sticky. Add water by the teaspoon if too dry, or more sugar if too wet.
- Roll Out the Mixture
- Dust your work surface generously with powdered sugar to prevent sticking. Roll the paste to about 1/4inch thickness, rotating occasionally to ensure even pressure. The paste should roll smoothly without cracking at the edges.
- Cut and Shape
- Using a small round cutter, stamp out circles from the rolled paste. Work methodically from one edge to maximize your yield. Allow these rounds to air dry for 1520 minutes until they develop a slight crust on the surface.
- Melt the Chocolate
- Create a double boiler by placing chocolate in a heatproof bowl over barely simmering water. Stir occasionally until completely smooth, then remove from heat and let cool slightly until thickened but still pourable.
- Decorate with Precision
- Transfer the melted chocolate to a piping bag or use a fork for drizzling. Create zigzag patterns or fully dip half of each cream for a dramatic look. Work quickly before the chocolate sets.
- Set the Finished Treats
- Place the decorated creams in the refrigerator for at least 10 minutes until the chocolate fully hardens and the centers firm up completely.
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The condensed milk is my secret ingredient in this recipe. While traditional recipes use egg whites, condensed milk creates a creamier texture and eliminates any concerns about using raw eggs. My grandmother taught me this variation after years of making the classic version for holiday parties.
Storage Instructions
These peppermint creams stay fresh for up to two weeks when stored in an airtight container in a cool place. Layer them between sheets of parchment paper to prevent sticking. For longer storage, they can be frozen for up to three months, though the texture may become slightly softer upon thawing.
Flavor Variations
While traditional peppermint is classic, this recipe welcomes creative adaptations. Try orange extract with a drop of orange food coloring for a refreshing alternative. Almond extract pairs beautifully with white chocolate drizzle. For coffee lovers, add a teaspoon of instant espresso powder to the chocolate coating for a mocha twist.
Gift Packaging Ideas
Transform these peppermint creams into thoughtful homemade gifts. Arrange them in festive tins lined with decorative paper, or stack them in clear cellophane bags tied with ribbon. For an elegant presentation, place individual creams in petit four cases inside a small gift box. Include a handwritten note with storage instructions to complete your heartfelt holiday offering.
Recipe Q&A
- → How long do homemade peppermint creams last?
When stored in an airtight container in the refrigerator, homemade peppermint creams can last up to 2 weeks. For longer storage, you can freeze them for up to 3 months. Just allow them to thaw in the refrigerator before serving.
- → Can I use milk chocolate instead of dark chocolate?
Yes! While dark chocolate provides a nice contrast to the sweet minty flavor, milk chocolate can certainly be used if preferred. White chocolate also works beautifully and creates a different look while complementing the peppermint flavor nicely.
- → What if my peppermint paste is too sticky to work with?
If your paste is too sticky, try adding more sifted powdered sugar, a little at a time, until it reaches a workable consistency. You can also chill the paste for 15-20 minutes before rolling it out, which can make it easier to handle.
- → Can I add food coloring to make them more festive?
Absolutely! Adding a few drops of red or green food coloring to the peppermint paste creates a beautiful holiday look. You can even divide the paste and color different portions for a variety of festive colors.
- → What can I use instead of a round cutter if I don't have one?
A small glass or the rim of a shot glass works well as an alternative to a round cutter. You could also use holiday-themed cookie cutters for festive shapes like stars, trees, or snowflakes.
- → How thick should I roll the peppermint paste?
The ideal thickness is about 1/4 inch (0.5 cm). If rolled too thin, the creams may be fragile and break easily; if too thick, they may be too dense and take longer to dry properly.