Ingredients
Equipment
Method
- Prepare a workspace lined with parchment paper, wax paper, or a baking mat. Keep extra powdered sugar nearby for dusting.
- Place room-temperature butter in a large mixing bowl and beat until light and fluffy.
- Add cream, powdered sugar, and peppermint extract to the bowl. Mix well until a firm dough forms.
- Divide the dough into two portions. Tint 1/4 of the dough red with food coloring; leave the rest white.
- Roll small ropes of each color and twist them together. Pinch off smaller sections and roll between your palms to smooth.
- Lay twisted candy ropes on wax paper to dry for 1–2 hours before cutting.
- Cut ropes into bite-sized pieces using a pizza cutter once they are slightly dry but not sticky.
- Allow candy pieces to dry for 24 hours at room temperature, then store in an airtight container. Refrigeration is optional.
Notes
For colorful variations, divide the dough into smaller portions and use different food coloring. These mints can be made ahead and stored in an airtight container for up to two weeks. For an extra smooth texture, sift the powdered sugar before mixing.
