This soft peppermint confection has been a holiday staple in my kitchen for years. I first stumbled upon this no-bake method during a hectic December when I wanted a quick, homemade treat to tuck into neighborly gift tins. The texture is the star here: not the hard, brittle candy you get from boiled sugar, but a pillow-soft, slightly chewy disc that dissolves gently on the tongue. The peppermint flavor is bright and clean, the kind that makes your mouth tingle pleasantly without overpowering. I love how the red and green accents make each piece feel like a tiny edible ornament.

What makes this version special is how forgiving it is — the dough is simple to handle, and the sweetened condensed milk gives the candies a creamy bite and reliable binding. The granulated sugar coating adds a delicate crunch and a shimmer that catches the light in a gift tin. Whenever I make a batch, family members drift into the kitchen for a taste test and invariably ask when the next batch will be ready. These are perfect for holiday cookie swaps, last-minute hostess gifts, or a cheerful addition to a dessert board.

Ingredients

• Powdered sugar (3 3/4 cups plus extra for dusting): Use a fine, supermarket brand like Domino or C&H for a smooth dough. Sifting removes lumps and prevents gritty texture; reserve a few tablespoons to dust your work surface so the dough won’t stick.
• Sweetened condensed milk (1/3 cup): The canned variety (e.g., Eagle Brand) provides the creamy sweetness and binding power. Don’t substitute evaporated milk — you need the sugar and thickness condensed milk brings.
• Peppermint extract (1/2 teaspoon): High-quality extract (such as Watkins or Nielsen-Massey) yields a brighter, cleaner mint note; avoid using peppermint oil straight as it’s much stronger and can be overpowering.
• Gel food coloring (red and green): Gel is preferred (AmeriColor or Wilton) because a small amount gives vivid color without adding liquid that would change texture.
• Granulated sugar (for coating): Regular granulated sugar gives a pleasing sparkle and slight crunch to the surface; optional: use superfine sugar for a more delicate coating.

Instructions

Sift and measure: Start by sifting the powdered sugar into a large bowl to remove clumps. Reserve about 1/4 cup of the sifted sugar for dusting your work surface. Accurate measuring matters here — use level cups and spoon the sugar into the measuring cup rather than scooping directly, which can compact the sugar. Mix to form dough: Add the sweetened condensed milk and peppermint extract to the bowl. Stir with a spatula until the mixture forms a shaggy, sticky mass. If the dough seems too wet, incorporate extra powdered sugar one tablespoon at a time until it becomes pliable but not dry. The goal is a tacky, slightly sticky dough that holds shape. Divide and color: Portion the dough into three roughly equal pieces. Leave one piece plain. Tint the other two pieces with a few drops of gel color — a tiny dab goes a long way; knead until color is uniform. If the color is too pale, add more gel a toothpick at a time to avoid overshooting. Roll into ropes: Dust your work surface lightly with reserved powdered sugar. Roll each colored piece into a rope approximately 1/2 inch thick and as long as comfortable. Keep the ropes even in thickness for consistent pieces. Twist and shape: Lay the three ropes side by side and gently twist them together to create a candy-cane stripe effect. Don’t overwork or the colors may mar. Cut the twisted rope into 2-inch segments, then press each segment lightly into a round or disc shape with your palm or the flat of your hand. Coat and dry: Roll each disc in granulated sugar to coat all sides. Arrange the pieces on a parchment-lined sheet pan, leaving a bit of space between. Let them dry at room temperature for several hours or overnight until they firm up to the touch. Avoid refrigerating — the humidity can soften them.

Storage Tips

Keep the candies in a single layer or separated by parchment between layers to prevent sticking. Use an airtight tin or container and store in a cool, dry place away from sunlight — a pantry shelf works well. If humidity is a concern where you live, include a small packet of silica gel in the gift tin (food-safe type) to maintain dryness. For longer storage, freeze on a sheet pan until solid, then transfer to a zip-top freezer bag; when ready to serve, thaw at room temperature for 30–60 minutes.

Ingredient Substitutions

If peppermint isn’t your favorite, swap the peppermint extract for pure vanilla or almond extract at the same proportion for a different profile. To reduce sugar slightly, try replacing up to 1/4 cup of powdered sugar with finely ground powdered sucralose sweetener designed for baking, but expect slightly different texture. For a dairy-free option, use a commercially available dairy-free condensed milk substitute (check sweetness and thickness), but you may need to add a touch more powdered sugar for the correct consistency.

Serving Suggestions

Arrange these on a festive platter alongside shortbread or chocolate truffles for contrast in texture and flavor. They’re lovely tucked into mini cellophane bags with a ribbon as hostess gifts, or placed in a decorative tin layered with parchment for mailing. Garnish the serving tray with fresh peppermint leaves or candy cane shards for a holiday touch. Pair with hot cocoa or a mild tea to balance the sweetness.

Cultural Background

Mint-flavored confections have roots in European and North American holiday traditions where mint and sugar have long been associated with festive treats. The candy-cane pattern and peppermint flavor evoke classic seasonality, often linked to Victorian-era sweets and later commercial holiday candies. This soft version is a modern, home-kitchen adaptation that captures familiar flavors while offering a gentler texture than boiled candies.

Seasonal Adaptations

For winter, stick to traditional red and green. For Valentine’s Day, swap green for pink and shape them into hearts. In summer, use citrus extract and pastel colors for a lighter feel. For a Halloween twist, color them orange and black and add a drop of vanilla for a “pumpkin spice” nod. Adjust the amount of extract to suit seasonal pairings with beverages or other desserts.

Meal Prep Tips

Make a double batch on a day when you’re already baking: the dough keeps well for a day wrapped tightly in plastic in the refrigerator, so you can shape and coat in stages. If preparing for gifts, portion into small containers or cellophane bags immediately after coating and let them firm up in those packages to save time. Label tins with date made and flavor notes if you make multiple variations.

These soft peppermint discs are a comforting, cheerful treat that’s easy to make and even easier to share. Enjoy the process as much as the final result — it’s the little hands and holiday chatter that make each batch memorable.