Candy Cane Chocolate Peppermint Creams

Candy Cane Peppermint Creams Recipe

Candy Cane Peppermint Creams Recipe

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Prep Time: 15 mins

Cook Time: 2-5 mins

Yield: 12 peppermint creams

Egg free candy cane chocolate peppermint creams recipe. Crushed candy canes for decoration and inside the creams too. Smothered with dark chocolate too.


  • 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


  1. 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.
  2. 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.
  3. 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).
  4. Using mini cookie cutters or a knife, cut out your shapes and allow to set for approx. 2-3 hours. Longer in humid conditions.
  5. 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.
  6. Enjoy.
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