This recipe for soft Christmas peppermints grew out of a holiday experiment one chilly December evening when I wanted a bright, nostalgic candy that reminded me of childhood trips to the candy counter. Instead of the brittle, glass-like peppermints you find in tins, I wanted something pillowy, easy to bite and melt-in-your-mouth, with a clear peppermint perfume and cheerful red stripes. After a few trials and a lot of sticky fingers, I arrived at a dependable method that yields uniform candies with a pleasant chew and that iconic red-and-white look.

What makes these candies special is the balance: a glossy, smooth base that stays soft at room temperature, and a concentrated peppermint note that sings without being overpowering. The texture comes from a simple syrup cooked to soft-ball stage and worked until it becomes pliable, then folded with whipped egg white to trap tiny pockets of air that keep each piece tender. I first shared these at a neighborhood cookie swap and several people asked for the recipe on the spot — they were surprised a homemade peppermint could be this soft yet hold its shape so well.

Ingredients

• Granulated sugar: Use regular white granulated sugar for the cleanest flavor and the best texture. I prefer Domino or C&H when available; the even crystal size helps the syrup dissolve uniformly.
• Light corn syrup: Adds chewiness and prevents crystallization. Use light corn syrup like Karo; avoid dark corn syrup to keep color pale.
• Water: Plain tap water is fine for dissolving sugar; if your tap has strong flavors, use filtered water.
• Cream of tartar: A small acid addition helps prevent recrystallization and promotes a softer, less grainy finish.
• Large egg white: Whipped to soft peaks, the egg white introduces aeration that yields a tender chew. Use a very fresh egg and separate carefully to avoid yolk contamination.
• Peppermint extract or oil: Pure peppermint oil gives the brightest, truest mint aroma; if using extract, increase quantity slightly to taste. Start with 1/2 teaspoon peppermint oil or 1 1/2 teaspoons peppermint extract.
• Red gel food coloring: Gel color is concentrated and won’t thin the candy. Use brands like AmeriColor or Wilton for vivid stripes.
• Confectioners sugar (optional): For dusting hands or the work surface if the mixture is tacky.

Instructions

Prepare your workspace:Line a baking sheet with parchment or a silicone mat and lightly oil a marble slab or counter if you have one. Measure all ingredients and keep a candy thermometer within reach. Having everything ready prevents hot syrup from overcooking or setting too quickly.Beat the egg white:In a clean bowl, whip one large egg white with 1/8 teaspoon cream of tartar until soft peaks form. Soft peaks mean the peaks hold shape briefly then curl over — this texture helps fold air into the candy later.Cook the sugar syrup:Combine 2 cups granulated sugar, 2/3 cup light corn syrup, and 1/2 cup water in a medium heavy-bottomed saucepan. Stir gently to combine, then clip the candy thermometer to the pan. Bring to a boil over medium heat without stirring; if crystals form on the sides, brush them down with a wet pastry brush. Cook until the thermometer reads 238 to 240°F (soft-ball stage). This usually takes 8 to 12 minutes depending on stove and pan.Temper the syrup into the egg white:With the mixer running on low, carefully pour the hot syrup in a thin steady stream into the whipped egg white. Pour down the side of the bowl to avoid direct contact with the whisk. Increase speed to medium-high and beat until the mixture becomes glossy and loses some of its heat — about 4 to 6 minutes.Flavor and divide:Stir in 1/2 teaspoon peppermint oil (or 1 1/2 teaspoons extract) into the entire batch. Reserve about 1/3 cup of the mixture and tint that portion with a few drops of red gel color until you reach a vibrant red. Work quickly: the mass will firm as it cools.Form ropes and stripes:On a lightly greased surface, roll the larger white portion into a long rope about 1/2 inch thick. Roll the red portion into a thin rope and wrap it around the white rope or place alongside and press to adhere. Roll gently to create a smooth cylinder with a visible red stripe. If the mass becomes too sticky, chill briefly for 5 minutes and continue.Cut and finish:Using a greased knife or bench scraper, cut the rope into 1-inch pieces. Roll each piece between your hands to round it. If desired, lightly dust with confectioners sugar to eliminate tackiness. Let cool and set for at least 2 hours before storing.

Storage Tips

Store the candies in a single layer or with parchment between layers inside an airtight tin or container at room temperature. Avoid plastic wrap that clings directly to the candy; instead, use waxed paper or small cellophane bags closed with a ribbon for gifts. In warm climates, keep them in the coolest part of the house but not the refrigerator — refrigeration can introduce moisture and soften the exterior too much. For longer storage, freeze in a sealed freezer-safe container for up to three months and thaw at room temperature in the closed container to prevent condensation.

Ingredient Substitutions

If you need a dairy-free and gluten-free treat, this recipe already qualifies as long as your extract and color are certified dairy-free. Replace corn syrup with glucose syrup one-to-one if you prefer a less sweet, slightly thicker chew; note that glucose syrup can be harder to find. For a vegan version, omit the egg white and replace with a small amount of aquafaba (chickpea liquid) whipped to soft peaks; results vary and may be slightly denser. If peppermint oil is unavailable, use spearmint for a milder flavor or peppermint extract in a higher quantity to compensate for its lower intensity.

Serving Suggestions

Present these on a white ceramic plate or tiered tray for a classic holiday look. Pair with other small bites such as sugared nuts, chocolate truffles, or shortbread for a varied dessert table. For a festive drink pairing, serve with hot cocoa or a peppermint mocha; the mint candies also make a charming garnish when wrapped and used as a stirring stick. For gifting, wrap 6 to 8 pieces in waxed paper twists or small cello bags tied with ribbon and a gift tag.

Cultural Background

Peppermint candies have a long history in Western confectionery, tracing back to the 19th century when the peppermint plant became popular for its medicinal and culinary uses. The red-and-white striped aesthetic is associated with Victorian-era holiday decorations and confection, and commercial production in the 20th century standardized the familiar shape and look. Soft variations, like the ones here, are a homestyle adaptation that prioritize chew over snap, echoing regional homemade versions passed down in family kitchens.

Seasonal Adaptations

For winter variations, swap a portion of the peppermint for cocoa and make chocolate-mint candies, or tint stripes green for a Grinch-themed tray. In summer, change the extract to lemon or spearmint and use pastel coloring. For New Year’s celebrations, roll the ropes thinner, cut into smaller bites, and dip half of each piece in dark chocolate. Adjusting the peppermint intensity is an easy way to tailor to different guests — less for children, more for adults who appreciate a stronger mint presence.

Meal Prep Tips

Make a double batch and keep some stored for quick hostess gifts during the holiday season. Prepare the sugar syrup and whip the egg white just before guests arrive, then shape and cut while you chat — the hands-on part is fun with helpers. Use a bench scraper dipped in oil to make clean cuts and rotate the rope to maintain even stripes. Label containers with the date and any allergen information when handing out to others.

These soft peppermints are a small project that yields a big payoff: bright flavor, pretty presentation, and treasured reactions. Whether you tuck them in boxes for neighbors or display them at a party, they bring a nostalgic, homemade touch to your holiday table. I hope you keep a tin for yourself — they disappear faster than you expect.