Peppermint Creams recipe which is super easy to make. When I was in test making this recipe for peppermint creams, I wanted to make it like my favourite fry peppermint creams. I love that combination of dark chocolate and soft gooey minty centre. If you have ever wanted to know how to make peppermint creams and think it may be too difficult then think again! This is a simple recipe and can be used for occasions such as Christmas, birthdays, dinner parties and even as a homemade Christmas gift. I need no excuse for any occasion, I sometimes randomly make them just for us to eat at home because they are not only tasty, but cost efficient.
The other benefit of this recipe, is that it does not use egg. I have a few people I know, who are allergic to egg and they love this peppermint cream recipe.
These chocolate peppermint creams are truly delicious, and easier to make than you may think. check the short video recipe out below so that you can get a better idea. Most of the ingredients are easy to find in your supermarket, however corn syrup is needed for my method. The affiliate link to find this item is below, as is the non reusable baking sheets (which I use for so much baking and cookery).
Corn syrup affiliate link: https://amzn.to/3iT1xdz
Reusable baking liner link: https://amzn.to/3iRVuFM
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Peppermint Creams
- Total Time: 40 Minutes
- Yield: 10 1x
Description
Peppermint Creams recipe which is super easy to make. When I was in test making this recipe for peppermint creams, I wanted to make it like my favourite fry peppermint creams. I love that combination of dark chocolate and soft gooey minty centre. If you have ever wanted to know how to make peppermint creams and think it may be too difficult then think again! This is a simple recipe and can be used for occasions such as Christmas, birthdays, dinner parties and even as a homemade Christmas gift. I need no excuse for any occasion, I sometimes randomly make them just for us to eat at home because they are not only tasty but cost efficient.
The other benefit of this recipe, is that it does not use egg. I have a few people I know, who are allergic to egg and they love this peppermint cream recipe.
These chocolate peppermint creams are truly delicious, and easier to make than you may think. check the short video recipe out below so that you can get a better idea. Most of the ingredients are easy to find in your supermarket, however corn syrup is needed for my method. The affiliate link to find this item is below, as is the non reusable baking sheets (which I use for so much baking and cookery).
Ingredients
- 250g Icing Sugar
- 4 Tsp Water
- 1/2 Tsp Peppermint Extract
- 2 Tsp Water
- 4 Tsp Corn Syrup
- 1 Tbsp extra Icing sugar for baking tray
- 200g Dark Chocolate
- Optional extras of decorations on top should you wish.
Instructions
Sieve the icing sugar to remove any lumps as this needs to be as smooth as possible. Add the 4 tsp of water and mix in. It will resemble a dry bobble mixture. Set aside.
In another bowl place in the peppermint extract, the other 2 tsp of water and the 4 tsp of corn syrup. Mix round.
Place the syrup mixture into the icing sugar mixture and mix round until it comes together into a firm fondant.
Place some baking paper on a tray, and then sieve the remaining 1 tbsp of icing sugar over the baking paper as it helps to stop it sticking. Roll the fondant into small balls in your hands, and place them on the baking tray. Then with a coffee tamper (see my video) or the bottom of a jam jar, place into some of the icing sugar around the edges of the baking tray, then press the top of the fondant balls to slightly flatten them. Then place the tray into the fridge for 30 minutes so that the fondant hardens slightly.
Whilst they are in the fridge, melt the chocolate. You can do this by using a microwave, or I like to place the chocolate in a bowl over a pan of simmering water. I ensure the water does not touch the base of the glass bowl, as this can result in the chocolate going lumpy. Take the bowl off the saucepan when the chocolate is melted.
I then get another sheet of parchment, or my favourite non stick reusable baking sheets, and place it on a tray.
Then it is a case of dipping the fondant patties into the melted chocolate. The best way I find, is using two forks to roll the pattie in the chocolate, and gently lift and let the excess chocolate come off. The video shows this method. Then place the chocolate fondant on the tray to cool and let the chocolate harden. This won’t take long, as the fondant is cool from the fridge, so you have to work relatively quick. If you want to add any decorations you need to do it quickly at this stage too, before the chocolate hardens.
- Prep Time: 7 Minutes
- Cooling Time: 30 Minutes
- Cook Time: 3 Minutes
- Category: Sweets
- Method: No Cook
- Cuisine: British
Can you make peppermint creams without egg?
Yes you can make peppermint creams without egg, and this recipe does not use any egg in it. Do just check your additional optional ingredients you may choose in case they have hidden egg white etc.
How long do peppermint creams last?
These peppermint creams last well in a sealed tub for around a week. To be very honest with you, once they are made the family dive into them too quick to even make it to a week!
Can you substitute corn syrup for golden syrup?
These peppermint creams are made using corn syrup and not golden syrup. Golden syrup is totally different and would even make them go a weird colour. It would not give the same result or flavour required.
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