Classic Peppermint Candy Stripes (Printable)
Vibrant red and white striped peppermint sweets, crisp and ideal for holiday gifting.
# What You'll Need:
→ Sugar Syrup
01 - 2 cups granulated sugar
02 - 2/3 cup light corn syrup
03 - 1/2 cup water
04 - 1/4 teaspoon cream of tartar
→ Flavor & Color
05 - 1 teaspoon pure peppermint extract
06 - Red gel food coloring, as needed
→ Finishing
07 - Powdered sugar, for dusting
# How-To Steps:
01 - Line a large baking sheet with parchment paper and lightly dust with powdered sugar.
02 - In a medium heavy-bottomed saucepan, combine granulated sugar, corn syrup, water, and cream of tartar. Stir over medium heat until sugar dissolves.
03 - Increase heat to medium-high and cook without stirring until the mixture reaches 300°F on a candy thermometer.
04 - Remove saucepan from heat and quickly stir in the peppermint extract.
05 - Pour half of the hot syrup onto a greased or silicone-matted heatproof surface and add several drops of red gel food coloring; leave the other half uncolored.
06 - Using greased spatulas or heatproof gloves, pull and fold each portion until opaque and slightly cooled, approximately 2 to 3 minutes.
07 - Roll each color into ropes about 1/2 inch thick.
08 - Twist one red rope and one white rope together to form stripes, stretch and shape into long, even ropes.
09 - Cut the ropes into 1-inch pieces using greased scissors or a sharp knife.
10 - Allow the candies to cool completely on the prepared baking sheet, then lightly dust with powdered sugar to prevent sticking.
11 - Store in an airtight container at room temperature.
# Expert Suggestions:
01 -
- You'll actually nail the stripes on your first try—no special skills required, just patience and a candy thermometer.
- The whole process takes less than an hour from start to finish, making it perfect for last-minute holiday gifts or weekend projects.
- Homemade peppermint candy tastes infinitely better than anything wrapped in plastic, and your house will smell incredible while you're making it.
02 -
- Temperature is everything—if you don't hit exactly 300°F, you'll end up with either soft taffy-like candy or hard brittle that shatters; a good candy thermometer is worth its weight in gold and saves your entire batch.
- Work quickly once the syrup comes off heat because it hardens fast, and don't panic if it gets sticky—a little grease on your hands or tools makes all the difference between a disaster and success.
03 -
- Don't skip the cream of tartar—it's a tiny ingredient that makes the massive difference between grainy, disappointing candy and smooth, professional-looking pieces.
- Keep your workspace cool and your tools greased; peppermint candy respects a clean kitchen and rewards you with perfect stripes when you treat it right.