Classic Peppermint Stick Candy (Print version)

Crisp, minty sticks crafted with sugar syrup and peppermint extract, ideal for gifting or treats.

# What you'll need:

→ Sugar Syrup

01 - 2 cups granulated sugar
02 - ½ cup light corn syrup
03 - ½ cup water
04 - ¼ teaspoon cream of tartar

→ Flavor & Color

05 - 1 teaspoon pure peppermint extract
06 - Red gel food coloring, as needed
07 - Powdered sugar, for dusting

# How to make it:

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 gently over medium heat until sugar dissolves.
03 - Increase heat to medium-high and cook without stirring until the mixture reaches 280°F on a candy thermometer, approximately 15 minutes.
04 - Remove from heat and quickly stir in peppermint extract.
05 - Pour half the syrup onto one side of the prepared baking sheet and the other half onto the opposite side. Add red gel food coloring to one portion and mix swiftly with a greased spatula until uniform.
06 - Allow both syrup portions to cool until just cool enough to handle, about 3 to 4 minutes.
07 - Wearing food-safe gloves, pull and fold each portion separately until opaque and satiny, approximately 5 minutes per portion.
08 - Roll each portion into long ropes, twist the white and red ropes together, then stretch gently.
09 - Cut the twisted rope into 5-inch sticks and shape into classic peppermint stick form.
10 - Place the sticks on parchment and let cool completely before storing.
11 - Store peppermint sticks in an airtight container at room temperature for up to two weeks.

# Expert suggestions:

01 -
  • It feels like a secret passed between friends when you pull those ropes to a perfect satin finish
  • The crisp texture and vibrant minty flavor quickly turned this into my go-to homemade candy for holidays
02 -
  • Pulling the candy until it turns opaque is key; it means you've aerated enough to get that perfect snap
  • Working quickly after coloring keeps the syrup pliable and prevents premature hardening
03 -
  • Don't rush cooling after the syrup hits soft crack; this keeps it perfectly workable for pulling
  • The secret to bright stripes is folding in the color quickly but gently to avoid streaking

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