This batch of soft Christmas peppermints has been a holiday constant in my kitchen ever since the year my grandmother taught me how to knead a sugar dough without melting the colors. I discovered the combination one December evening while trying to recreate the nostalgic store-bought sweets my family loved. The texture surprised me most, chewy yet tender, so they melt slowly on the tongue and deliver a bright peppermint finish. Making them became a ritual: we sift powdered sugar together, pull the dough into ropes, and my kids line up to twist the colors and cut the rounds. It is one of those recipes that smells simple but tastes joyful.

What makes these peppermints special is the balance between the soft interior and the subtle grit from the granulated sugar exterior. They are not hard candies. The sweetened condensed milk binds the sugar so the candies stay pliable, perfect for nibbling or packing into gift tins. I first made them while short on time and pantry staples, and the minimal ingredient list plus quick shaping convinced me they belong in every holiday box. These candies travel well, they do not require baking, and they are a delight to make with friends or children who enjoy kneading and cutting dough into little discs.

Ingredients

• Powdered sugar: 3 3/4 cups sifted, plus extra for dusting. Use a brand that is finely milled like Domino or C&H to get the smoothest dough and to avoid grainy spots. Sifting removes lumps which is critical for even texture.
• Sweetened condensed milk: 1/3 cup. A full fat brand produces the most pliable dough and a slightly creamier mouthfeel. Eagle Brand or store equivalents work well.
• Peppermint extract: 1/2 teaspoon. Use pure peppermint extract for the cleanest flavor. If you prefer a milder note, reduce to 1/4 teaspoon and taste.
• Food coloring gel: Red and green, a few drops each. Gel concentrates color with very little liquid, preserving dough consistency. Brands like AmeriColor or Wilton are recommended.
• Granulated sugar for coating: About 1/2 cup. Provides a delicate sparkle and slight crunch on the outside. Regular supermarket granulated sugar is fine.
• Extra powdered sugar for dusting: Reserve about 1/4 cup to keep the work surface and hands from sticking while rolling ropes.

Instructions

Sift and measure: Sift 3 3/4 cups powdered sugar into a large mixing bowl to aerate and remove lumps. Keep a small bowl with about 1/4 cup of sifted powdered sugar aside for dusting the work surface. Accurate measurement ensures the right dough consistency; packed sugar will make the dough dry and crumbly. Combine binding ingredients: Add 1/3 cup sweetened condensed milk and 1/2 teaspoon peppermint extract to the sifted sugar. Use a sturdy spatula to fold the liquids into the sugar until the mixture comes together into a sticky dough. If the mixture appears too wet, incorporate extra powdered sugar one tablespoon at a time until you reach a soft but not crumbly texture. Divide and color: Divide the dough into three roughly equal portions. Leave one portion uncolored for the white stripe. Add a few small dots of red gel to one portion and green gel to another. Knead each portion briefly until the color is uniform. Wear gloves if you want to avoid staining your fingers. Use only a little gel at a time to avoid softening the dough. Roll ropes: Dust the work surface lightly with powdered sugar. Roll each colored portion into ropes about 1/2 inch in diameter. Keep the ropes even so that the final discs are uniform. If the dough becomes sticky, chill for 5 minutes; chilling firms it slightly without making it hard to shape. Twist and shape: Lay one rope of each color side by side and gently press them together at one end. Twist the three ropes together to create a candy cane effect. Cut the twisted rope into 2 inch segments, then gently press each segment into a small round or disc about 1/4 inch thick. The pressing step seals layers and gives the soft interior its characteristic chew. Coat and dry: Pour granulated sugar into a shallow bowl. Roll each disc in the granulated sugar until fully coated, tapping off excess. Place the candies on a parchment lined sheet. Allow them to dry at room temperature for several hours or overnight until they feel firm to the touch on the outside. Store in an airtight tin once set.

Storage Tips

Store the finished peppermints in an airtight tin or container at room temperature for up to two weeks. Place parchment between layers to prevent sticking. Avoid storing near heat sources or direct sunlight which can soften the sugar coating. For longer storage up to three months, wrap individual pieces in wax paper and place them in a freezer safe container. Thaw at room temperature for a few hours before serving; do not unwrap while frozen to avoid moisture condensation on the sugar coating which causes stickiness.

Ingredient Substitutions

If you need dairy free options, substitute sweetened condensed coconut milk instead of dairy sweetened condensed milk. The texture will be slightly more coconut flavored but the binding properties are similar. For a less sweet variation, reduce the granulated coating amount and dust with a mixture of powdered sugar and cornstarch to keep a matte finish. If peppermint extract is too strong, use peppermint oil diluted on a toothpick to control intensity. Avoid liquid food coloring which will change dough consistency; always choose gel coloring.

Serving Suggestions

Present small peppermints on a festive platter alongside cookies and spiced nuts for a dessert board. They are perfect tucked into cupcake liners and placed in mason jars as gifts. Garnish platters with fresh sprigs of rosemary to add an aromatic contrast. These also pair well with hot chocolate or espresso where the mint melts slowly and complements the hot beverage. For parties, place small clusters in clear cellophane bags tied with ribbon to highlight the colors.

Cultural Background

Mint candies have a long history in European and American holiday traditions where peppermint and candy cane imagery became linked to winter celebrations. Soft peppermints are a home confection variation that evolved from boiled sugar sweets and fondant style centers. They embody the idea of handcrafted holiday treats, with the red and green palette reflecting seasonal decorations. Handmade mints were often made in kitchens using simple pantry ingredients and shared among neighbors, a tradition I find comforting and still practice each December.

Seasonal Adaptations

For winter presentation keep classic red and green. For other seasons try pastel colors and swap peppermint for orange or lemon extract to suit spring occasions. Add finely chopped dried cranberries into the dough for texture and subtle fruit flavor during holiday meals. For a darker festive look use burgundy and emerald coloring and consider rolling the edges in crushed candy cane pieces for a sparkly rim. Adjust color intensity to match the occasion without adding more liquid that could soften the dough.

Meal Prep Tips

Make the dough in the morning and color in the afternoon to break the process into manageable steps. Store uncolored portions individually wrapped to prevent drying. When preparing multiple batches, work with one color at a time and keep the others sealed. Use a ruler to mark rope lengths for uniform discs and a pastry cutter for cleaner edges. Pack finished mints in small airtight tins for grab and go snacks during the holiday rush.

These soft peppermints are small pleasures that carry big memories. Share them, gift them, and make them part of your holiday hospitality. I hope this method becomes a tradition in your home too.