The Ultimate Recipe for Creamy, Dreamy Peppermint Creams

Peppermint creams – the quintessential holiday treat! These cool, crisp candies are surprisingly easy to make at home, and the rewarding aroma of peppermint filling your kitchen is half the fun. This guide will walk you through a foolproof recipe, offering tips and tricks to achieve perfectly smooth, melt-in-your-mouth peppermint creams.

Ingredients You'll Need:

This recipe yields approximately 24 peppermint creams. Adjust quantities as needed for larger batches.

• For the Candy:

  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1/4 cup heavy cream
  • 1 teaspoon peppermint extract (pure extract is recommended for the best flavor)
  • Pinch of salt
  • Optional: A few drops of green food coloring for a festive touch

• For Coating (optional):

  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon coconut oil (to help the chocolate melt smoothly)

Equipment:

• Candy thermometer
• Medium saucepan
• Baking sheet
• Parchment paper
• Spatula or wooden spoon
• Small bowl

Step-by-Step Instructions:

Making the Peppermint Cream Filling:

1. Combine Ingredients: In a medium saucepan, combine the sugar, corn syrup, water, and salt. Stir gently to combine.
2. Cook the Syrup: Cook over medium heat, without stirring, until the mixture reaches 240°F (115°C) on a candy thermometer. This is the soft-ball stage. Use a candy thermometer for accurate results; this ensures the correct consistency.
3. Add Cream and Peppermint Extract: Carefully remove the saucepan from the heat. Slowly whisk in the heavy cream. Be cautious as it will bubble up. Stir in the peppermint extract and optional food coloring.
4. Pour and Cool: Line a baking sheet with parchment paper. Pour the peppermint mixture onto the prepared baking sheet and let it cool completely at room temperature. This process can take a couple of hours.

Shaping the Creams:

1. Knead the Candy: Once the candy is completely cool, it will be firm but pliable. Knead it with your hands until it becomes smooth and consistent. If it's too stiff, you can briefly microwave it in short intervals (10-15 seconds at a time) to soften it.
2. Shape the Creams: Roll the candy into small balls (about 1 inch in diameter). You can use a spoon or your hands, whichever you find easier.

Coating with Chocolate (Optional):

1. Melt the Chocolate: Melt the chocolate chips and coconut oil together in a small bowl using a double boiler or in the microwave in short intervals, stirring until smooth.
2. Coat the Creams: Dip each peppermint cream ball into the melted chocolate, ensuring it's fully coated.
3. Set the Chocolate: Place the coated peppermint creams back onto the parchment paper-lined baking sheet. Let the chocolate set completely in the refrigerator for about 30 minutes.

Tips for Success:

• Use a Candy Thermometer: This is crucial for achieving the correct consistency and preventing crystallization.
• Don't Stir While Cooking: Stirring the sugar syrup while it's cooking can cause crystallization.
• Work Quickly: Once the peppermint mixture is cooked, work quickly to incorporate the cream and peppermint extract before it cools too much.
• Cool Completely: Ensure the peppermint mixture is completely cool before kneading and shaping. This prevents sticking and ensures a smooth texture.
• Store Properly: Store your peppermint creams in an airtight container at room temperature for up to a week.

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These delectable peppermint creams are a perfect addition to your holiday baking or any time you crave a refreshing, minty treat! Enjoy!