Equipment Needed
- Medium mixing bowl
- Silicone spatula
- Sifter or fine-mesh sieve
- Parchment paper or a silicone baking mat
- Rolling pin
- Small knife, pizza cutter, or festive cookie cutters (like a candy cane or circle)
- Airtight container for storage
You won’t need a stand mixer or any fancy gadgets, which is part of this recipe’s charm. A simple bowl and a sturdy silicone spatula are your best friends here. I strongly recommend a silicone mat or parchment paper for your work surface; the dough is very sticky initially and will glue itself to a bare counter. A small, non-serrated knife or a pizza cutter makes quick work of cutting the squares, but if you have tiny holiday cookie cutters, they add a wonderful whimsical touch. Just be sure to dust them with powdered sugar to prevent sticking.
Step-by-Step Instructions
My process always begins with sifting. I pour the 2 cups of powdered sugar into my sifter held over the mixing bowl and gently tap it through. This step feels meditative and ensures there are no stubborn clumps. In a separate small bowl or measuring cup, I combine the 1/4 cup of water and 1/4 cup of light corn syrup. I stir this until it’s fully blended—the corn syrup wants to stay separate, so be thorough. Then, I pour this liquid mixture into the mountain of sifted sugar. It will look like not nearly enough liquid, but trust me, it is.
Now, the mixing begins. I start with my spatula, stirring firmly. It will seem crumbly and hopeless for a minute, like damp sand that won’t come together. Don’t panic and don’t add more water! This is where you need to switch to using your hands. I dump the crumbly mass onto my parchment-paper-lined surface and begin to knead it, just like dough. Within a minute or two of warmth and pressure, it magically transforms into a smooth, pliable, and slightly sticky ball. This is the most satisfying part. Once it’s smooth, I divide it in half.
This is when I add the magic. To one half, I knead in the peppermint oil, starting with 1/2 teaspoon. I taste a tiny bit (it’s delicious!) and add a few more drops if I want it stronger. I leave the other half plain. Then, to the peppermint half, I add a tiny dab of red gel food coloring. I knead it gently until the color is even, which creates a beautiful, marbled effect before it becomes fully solid pink. If you want solid pink and solid white, keep them separate. If you want a candy cane swirl, you can twist the two colors together lightly at the end.(See the next page below to continue…)