Classic Peppermint Stick Candy

Discovering how to make peppermint stick candy at home was like uncovering a little festive treasure. I still remember the first time I pulled the glossy red and white ropes apart and heard that satisfying snap breaking through the silence of my kitchen.

I recall an unexpected visit from neighbors one chilly afternoon, and offering them freshly cut peppermint sticks straight from my kitchen added a sweet surprise to our chat.

Ingredients

• Granulated sugar: I always opt for fine granulated sugar to ensure the syrup dissolves smoothly without crystallizing
• Light corn syrup: This keeps the candy from becoming too grainy and preserves that classic chew
• Water: Just enough to dissolve sugar and bind the syrup
• Cream of tartar: A little acidity helps prevent crystallization
• Pure peppermint extract: I find pure extract gives a clean, refreshing mint flavor that artificial versions can't match
• Red gel food coloring: Use as needed for vibrant stripes without watering down the syrup
• Powdered sugar: Dusting the surface helps with handling sticky candy ropes

Instructions

Get Everything Ready:

Line your baking sheet with parchment and dust it lightly with powdered sugar so the candy doesn't stick as it cools.

Make the Syrup:

Combine sugar, corn syrup, water, and cream of tartar in a saucepan. Stir gently over medium heat until the sugar dissolves and the mixture starts to shimmer.

Hit the Soft Crack Stage:

Turn up the heat to medium-high and watch closely as the syrup bubbles—no stirring now! When your candy thermometer hits 280°F, remove from heat; the smell shifts from sweet to almost toffee-like.

Add Peppermint Magic:

Quickly stir in the peppermint extract to infuse that fresh mint scent right before the syrup sets.

Color and Portion:

Pour half the syrup onto each side of the baking sheet. Add red gel food coloring to one side and mix with a greased spatula until evenly colored.

Cool and Handle:

Let the portions cool until you can handle them gently without burning your fingers—about 3 to 4 minutes.

Pull and Fold:

With food-safe gloves, pull and fold each portion until they become opaque and lustrous—around 5 minutes for each.

Shape Your Candy:

Roll each into long ropes and twist red and white together. Stretch gently and cut into 5-inch sticks for that classic look.

Final Cooling and Storage:

Place the sticks onto parchment to cool completely, then store in an airtight container at room temperature for up to 2 weeks.

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This candy became more than a treat one Christmas when it decorated the tree and sweetened our conversations — a tiny tradition of joy and minty fresh memories.

Keeping It Fresh

Store your peppermint sticks in a completely airtight container to keep humidity from softening them, which can dull their crisp texture. I always recommend layering them with parchment to avoid sticking.

When You're Missing Something

If you run out of peppermint extract, a tiny pinch of crushed candy canes melted into the syrup can give a fun twist, though pure extract delivers that classic clean flavor.

Serving Ideas That Clicked

Besides classic snacking, crushed peppermint sticks make a festive rim for hot chocolate mugs or sprinkle as a topping for vanilla ice cream for an easy holiday upgrade.

• Dust powdered sugar on your work surface before wrapping candy as a gift
• Keep a stash handy for that last minute sweet gesture when friends drop by
• Label your containers with the date to enjoy them at peak freshness

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Thanks for sharing this kitchen moment with me—may your peppermint sticks always snap perfect and fill your holidays with sweetness.

Frequently asked questions about this recipe

→ What temperature is needed for the sugar syrup?

The sugar syrup should reach 280°F, which is known as the soft crack stage, to achieve the right hardness and texture.

→ How do you create the red and white stripes?

The syrup is separated into two portions: one left white and the other colored red with gel food coloring, then pulled, twisted, and shaped together to form stripes.

→ Why is cream of tartar used in the syrup?

Cream of tartar helps prevent sugar crystallization, ensuring a smooth, glassy candy texture.

→ What tools are essential for making these peppermint sticks?

Key tools include a heavy-bottomed saucepan, candy thermometer, heatproof spatula, parchment paper, and food-safe gloves for pulling the candy.

→ How long can the peppermint sticks be stored?

Stored in an airtight container at room temperature, the sticks remain fresh for up to two weeks.

→ Can food coloring be substituted?

Yes, other gel food colors can be used to create various holiday or thematic colors.