This Week’s Recipe: Candy cane peppermint creams

Why Candy cane peppermint creams?

A twist on the classic, this recipe for peppermint creams is the perfect treat for the Festive season.

Playing on the traditional kids Christmas lolly, the candy cane, these peppermint creams are loved by both adults and children alike.

Far more delicate in texture and taste, peppermint creams are the perfect sweet treat to enjoy alongside some of the indulgences that Christmas brings.

With dark chocolate adding that essential balance of sophistication to these kitsch candy cane coloured treats.


1 egg white
340g (2 3/4 cups) icing sugar, sifted
2-3 drops peppermint oil or essence
Red food colouring, preferably paster
70g dark chocolate (min 60% cocoa), chopped

Line a baking tray with non-stick baking paper.

In a bowl whisk the egg whites until just foamy. Slowly add the icing sugar stirring to combine. The mixture should form a thick paste that is mouldable.

Mix in the peppermint.

Remove 1/4 of the mixture and place on a surface lightly dusted with icing sugar. Add a little red food colouring and knead until well combined.

Roll teaspoonsful of the white mixture into smooth balls and add a pinch of red here and there. Continue to roll until the red swirls in with the white. Gently flatten each ball in the palm of your hand and place on the lined tray. Leave in a cool place to dry for 30-60 minutes.

When they have dried slightly, melt the chocolate in a bowl over a saucepan of simmering water and set aside to cool slightly.

Dip one half of the peppermint creams into the melted chocolate and transfer to a wire rack to set

Store in an airtight tin.

Makes 20.

Bon Appetite




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