After the rest, I roll out each disc of dough between two sheets of parchment paper to about a 1/4-inch thickness. Using my small round cutter, I press out as many candies as I can, dipping the cutter in powdered sugar if it starts to stick. I place the soft rounds on a parchment-lined baking sheet to dry. The scraps I gather, re-roll, and cut again. I let all the candies air-dry, uncovered, at room temperature for at least 4 hours, or overnight. This drying time is what gives them their perfect, firm-yet-tender texture on the outside.
Pro Tips for Best Results
The type of peppermint flavoring you use is paramount. I tested this with extract, oil, and even mint extract. Pure peppermint extract works well, but for that classic, potent “candy cane” punch that doesn’t bake out, pure peppermint oil is the winner. It’s more concentrated, so you use half the amount, and the flavor stays bright and clear. Just a quarter teaspoon is usually perfect. Do not use mint extract, which often contains spearmint and will taste like toothpaste.
Getting the dough consistency right is an art of feel. The perfect dough should be pliable and smooth, like very firm playdough, and shouldn’t stick to clean, dry fingers. If it’s too soft and sticky, knead in more powdered sugar, a tablespoon at a time. If it’s too dry and crumbly, you can work in a tiny, tiny amount of softened cream cheese (like half a teaspoon) to bring it back. It’s easier to fix a dough that’s slightly too sticky than one that’s too dry.
For the most beautiful, classic look, I love a two-toned effect. After rolling out the white and red doughs, I carefully place the red sheet on top of the white. I gently roll over them once with my rolling pin to help them adhere, then cut my rounds. This gives you candies with a white bottom and a red top, mimicking a traditional peppermint candy. You can also roll logs of each color, twist them together, slice, and flatten for a swirled look.
Common Mistakes to Avoid
My biggest first-time mistake was not letting the candies dry long enough. After two hours, they seemed firm, so I packed them in a tin. The next day, they had all softened and fused into one giant peppermint blob. Don’t do what I did! They need a full 4-6 hours at a minimum, and overnight is ideal. This drying time isn’t just for show; it allows the surface to form a slight crust so they can be handled and stored without sticking.(See the next page below to continue…)