These Candy Cane Chocolate Peppermint Creams are egg free, and have crushed candy canes for decoration and inside the creams too. Smothered with dark chocolate too, these Peppermint Creams make an ideal gift at Christmas.
Candy Cane Chocolate Peppermint Creams
I’m one of those weirdo peeps that dislikes mint. I won’t eat any mint confectionary. No to candy canes, no to mint rock. Although if it’s fruit flavoured rock, then rot on teeth!
But, if it’s mint and chocolate then game on! Any flavour smothered in delicious, delightful chocolate is a good one in my book. Mint and chocolate just seem to compliment each other so perfectly!
And wow, it’s getting close to Christmas, right? It must be because the giant man-baby is getting all festive on me [don’t faint now]. He asked for peppermint creams. His wish was my command [like always, pffffft!]
Peppermint creams are so easy and quick to make. They have a texture of fondant – hardish outer layer with a soft creamy inner. Peppermint creams are traditionally made with raw egg, but you can adapt the recipe to use sweetened condensed milk instead. These peppermint creams are egg free.
Flavoured with peppermint extract and candy canes too. Not only are the candy canes there for decoration, but they’re inside the creams too! 🙂 I wanted chocolate [again], so gave these a generous spoon drizzle of dark chocolate. And it was heaven!
Candy Cane Peppermint Creams Recipe
Prep Time: 15 mins
Cook Time: 2-5 mins
Yield: 12 peppermint creams
- 225g (1¾ cups) icing (confectioners’) sugar
- 115g (6 tbsp) sweetened condensed milk
- 1 tsp peppermint extract
- (optional) 2 candy canes
- green food colouring
- 55g plain/dark chocolate
- Sift the icing (confectioner’s) sugar into a bowl. Add the sweetened condensed milk and mix until a sticky dough just starts to form. Add the peppermint extract and continue mixing to form a dough. If using, add 1½ crushed candy canes at this point.
- You can add more peppermint extract if you like. If so, you may need to add a little more icing (confectioners’) sugar if too sticky.
- Dust your hands, work surface and a rolling pin with more icing (confectioners’) sugar and roll out the dough to approx. 5mm thick (approx. ¼in).
- Using mini cookie cutters or a knife, cut out your shapes and allow to set for approx. 2-3 hours. Longer in humid conditions.
- Once set, melt the chocolate and either dip or drizzle over the peppermint creams. Sprinkle the remaining reserved ½ crushed candy cane over the melted chocolate and allow to set.
See, I can do mint. Do you have any weird flavours you dislike alone but love combined?
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