This year I made Soft Christmas Peppermints for the first time thinking they'd be a quick novelty for cookie plates — they became the star of our holiday spread. I discovered this combination during a last-minute pantry raid the week before Christmas when I wanted something bright, pepperminty and soft rather than the usual hard candy. The result was a delicate, pillowy center that melts on the tongue, with a cool peppermint finish and cheerful red and green ribbons. My kids arranged them into little wreaths and insisted we save a few for Santa in a separate dish; they were gone before dessert.

I love these because they're forgiving: no candy thermometer, no long boiling, and no tempering. The base is a simple sugar-and-fluff dough that you knead like cookie dough, then shape and decorate. Texture is everything here — you want a soft, slightly springy center that yields easily to a bite. Flavor-wise, the peppermint extract keeps them lively without being harsh; a little corn syrup gives chew and a glossy finish. I've tested them with white chocolate dips, with crushed candy cane sprinkles, and plain dusted with extra powdered sugar — each variation brings a different holiday personality.

Ingredients

• Marshmallow fluff (also called marshmallow creme): About 7 ounces (one small jar or roughly 1 cup). Fluff creates a light, airy base that keeps the centers soft and smooth; I use Jet-Puffed when I can find it for consistent texture.
• Powdered sugar (confectioners' sugar): 3 cups, sifted. This sweetens and firms the dough. Sifting prevents lumps and keeps the texture silky — King Arthur or Domino are reliable brands.
• Light corn syrup: 2 tablespoons. Helps keep the centers tender and prevents sugar crystallization; Karo Light is ideal.
• Peppermint extract: 1 to 1 1/2 teaspoons, to taste. Use pure peppermint extract for clean flavor — artificial peppermint can taste medicinal.
• Heavy cream (optional): 1 tablespoon. Adds richness and smoother mouthfeel; omit for a drier, firmer candy.
• Salt: A pinch to balance sweetness. Fine sea salt works best.
• Gel food coloring: Small amounts of red and green for stripes; gel gives bright color without altering dough consistency.
• Optional coating or decoration: 4 ounces white chocolate for dipping, or 1/2 cup crushed candy canes for sprinkling.

Instructions

Prepare your workspace: Line a baking sheet with parchment or a silicone mat and dust it lightly with confectioners' sugar. Keep a small bowl of additional powdered sugar nearby for dusting hands. Use a stand mixer with paddle attachment or a large mixing bowl and sturdy spoon — the mixture is sticky at first and benefits from mechanical mixing. Combine the base: Place the marshmallow fluff, light corn syrup, peppermint extract, heavy cream (if using), and salt in the mixer bowl. Beat on low until smooth and glossy, about 30 to 45 seconds. The mixture should flow slightly but remain cohesive; if it's too stiff, add a teaspoon more cream or corn syrup. Add powdered sugar: With the mixer running on low, add the sifted powdered sugar 1 cup at a time. Pause to scrape the bowl and incorporate thoroughly between additions. After all sugar is added, increase speed briefly to medium-low and beat until the mass pulls away from the bowl and becomes dough-like, 30 to 60 seconds. It should be soft but not wet; if it sticks excessively to fingers, add up to 1/2 cup more powdered sugar. Knead and shape: Turn the dough onto the sugared mat and knead lightly 6–8 times, dusting with powdered sugar if tacky. Divide into three pieces: one large plain piece and two small portions for color. Tint the small portions with a tiny dab of gel color (red and green), kneading until evenly streaked — do not overmix if you want ribboned stripes instead of full color. Form candies: Roll the plain portion into a 1/2-inch-thick log and cut into 1-inch pieces with a bench scraper. For stripes, roll thin ropes (about 2 mm thick) of colored dough and wrap one or two ribbons around each white piece, or lay colored ropes alongside and roll gently to create a marbled ribbon. Lightly flatten each piece into a small disc or leave rounded depending on your preference. Set and finish: Place finished candies on the prepared sheet, dust with powdered sugar, cover loosely with plastic wrap, and refrigerate for at least 30 minutes to firm. If dipping in white chocolate, melt chocolate in 20-second bursts in the microwave and dip chilled candies, then sprinkle crushed candy cane before the coating sets.

Storage Tips

Store the peppermint creams in a single layer or separated by parchment in an airtight container. At room temperature they stay nice for up to 48 hours in a cool kitchen, but refrigeration extends shelf life to 10 days. For longer storage, freeze in a sealed freezer container for up to 3 months; thaw in the refrigerator overnight before serving to avoid condensation. If coated in white chocolate, refrigerate to set the coating and place small pieces of parchment between layers to prevent sticking. Check for graininess or excessive stickiness as signs that moisture has been introduced — discard if texture changes dramatically.

Ingredient Substitutions

If you need a dairy-free version, omit the heavy cream and use a tablespoon of neutral oil or more corn syrup to maintain softness. For a vegan option, check labels carefully: many marshmallow fluffs contain egg whites, so use a vegan marshmallow cream alternative or make a simple vegan fondant with powdered sugar and aquafaba. If you prefer less sugar, halve the amount of confectioners' sugar and chill the dough thoroughly — note that texture will be softer and less structured. For a stronger peppermint profile, substitute half the extract with finely grated peppermint oil (use sparingly).

Serving Suggestions

Arrange the candies on a decorative platter dusted with a light sprinkling of powdered sugar and tuck in a few fresh mint sprigs for aroma. They pair beautifully with a mug of hot cocoa, spiced cider, or coffee. For holiday parties, place them around the rims of small dessert cups or use mini cupcake liners to create a colorful array. If gifting, stack layers separated by parchment and tie with a ribbon — add a small tag describing flavors and any allergens. These scale well for cookie trays or as a sweet note in holiday boxes.

Cultural Background

Peppermint-flavored sweets have long been associated with winter holidays in many Western traditions, from candy canes to peppermint creams. Soft peppermint confections are a more modern, home-kitchen adaptation of classical fondant-based candies popular in Victorian-era confectionery. The use of marshmallow fluff as a base reflects mid-20th-century convenience trends that simplified candy-making for home cooks. Across regions, similar soft creams are dressed in colors and shapes that reflect local festivities — in our family, green and red stripes became the unofficial emblem of holiday cheer.

Seasonal Adaptations

For winter, stick to classic peppermint and red/green ribbons. In spring, swap peppermint for lemon extract and use pastel colors like pink and yellow. For Halloween, tint with orange and black and add a touch of cinnamon for warmth. At Valentine’s Day, make mini heart shapes and dip in dark chocolate, using rose or vanilla extract instead of peppermint. Adjust the extract by 1/4 to 1/2 teaspoon per directional change to keep flavor balanced and avoid overpowering the sugar matrix.

Meal Prep Tips

Make a double batch and portion candies into small jars for quick gifting. The dough stores well in the refrigerator for 48 hours wrapped in plastic; bring to room temperature for 10–15 minutes before shaping. If you're preparing for a party, shape them the day before and dip in chocolate the morning of the event so coatings are fresh. Keep a small sifter of confectioners' sugar handy to revive slightly tacky pieces before serving. Use shallow, airtight containers to avoid crushing delicate stripes.

These soft Christmas peppermints are a small tradition that delivers big joy — bright, tender, and endlessly adaptable. Make them with company, package them with care, and enjoy how a simple homemade candy can create new memories around the holidays.