Ingredients:

  • 1 cup (200g) granulated sugar, plus extra for dusting
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) light corn syrup
  • 1/4 cup (57g) unsalted butter, cut into pieces
  • 1/4 teaspoon salt (1.5g)
  • 1 teaspoon pure peppermint extract (5ml)
  • Red food coloring gel
  • Powdered sugar, for dusting

Instructions:

  1. Line a baking sheet with parchment paper or a silicone baking mat. Lightly dust with powdered sugar.
  2. In the heavy-bottomed saucepan, combine granulated sugar, heavy cream, corn syrup, butter, and salt.
  3. Cook over medium heat, stirring constantly, until the sugar is dissolved. Insert the candy thermometer.
  4. Continue cooking, without stirring, until the candy thermometer reaches 235-240°F (113-116°C), which is the soft-ball stage.
  5. Remove from heat and immediately stir in the peppermint extract.
  6. Pour half of the mixture onto the prepared baking sheet. Add red food coloring to the remaining mixture in the saucepan and stir until evenly colored.
  7. Allow both the white and red candy to cool for a few minutes until they are pliable but not too hot to handle.
  8. Working quickly, roll small pieces of the white and red candy into ropes. Twist the ropes together to create a candy cane effect or leave them separately. Cut into desired size and place on a powdered sugar duster surface.
  9. Let the peppermints cool completely at room temperature until firm, about 2 hours.
  10. Dust the soft christmas peppermints generously with powdered sugar before serving or storing.