Peppermint Creams

These treats are super easy but look so sweet and impressive bagged up as presents!
Ingredients
Serves: 12

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  • Ridiculously easy!

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy

  • 15 mins
    total prep time

    3 hr
    ready to serve in

12 I've made it

2 pieces typically contain

  • Calories 128 6%
  • Sugars 26.7g 30%
  • Fat 2.1g 3%
  • Saturates 1.3g 6%
  • Salt 0.03g 0%

of an adult's guideline daily amount*
* GDAa are guidelines. Personal requirements vary depending on age, gender, weight and activity levels.

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  1. 1. Gradually mix the icing sugar into the condensed milk. Add the peppermint extract and knead until smooth.
  2. 2. Dust a clean surface with icing sugar and roll out the mixture to 5mm (¼") thickness. Cut into rounds with a small cutter. Leave in a cool place to dry (about 2-3 hours).
  3. 3. Drizzle the peppermint creams with the melted chocolate or dip to coat one half. Allow to set. Keep refrigerated in an airtight container and use within 3 weeks.

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Discussion Board

  • MiaW1607
    January 28, 2013
    Sounds great! Would it be possible to do in an afternoon at a primary school (Y6 class) for a cooking lesson? Thanks!

    Carnation says:
    Hi Mia, you could easily make the mixture and cut shapes out but they need to dry before you can dunk in chocolate. So perhaps you could decorate with silver balls and leave to set instead? The coconut ice is also super quick and easy!
  • tiggy
    January 09, 2013
    these lovely sweets turned out perfect, cut them into little xmas shapes and everyone loved them ty.
  • Ll
    December 27, 2012
    We made these, but more than we expected. Is it possible to freeze them?
    Thanks.

    Carnation says:
    ,Hi Lorna, yes you can freeze this recipe. Just be sure to seal them in an airtight container and between parchment paper before you freeze.
  • nicknack
    November 27, 2012
    hi, i just wonder if it 115g or 115ml ?? want to make this with boys i childmind for there mum :) x

    Carnation says:
    Hi Nicolle, we find it easier to weigh the condensed milk so yes 115g or about 6-7 tbsp if you prefer.
  • Mrs.S
    November 25, 2012
    I have tried making these today in perparation for Christmas. I didnt think that 12 would be enough so doubled the mixture - i have added the best part of 750g of icing sugar and the mixture is still too wet, it is sticking to everything and cant be cut. i am trying to get it to the consistency of fondant icing and not succeeding - do i just keep on adding icing sugar?

    Carnation says:
    Hi Karen, not quite sure what went wrong here... we would keep kneeding the mixture, addign a little icing sugar at a time until you have the right consistency.
  • R
    November 25, 2012
    Hi.This recipe was amazing!It's so quick and easy to make and they taste delicious!Thanks Carnation!
  • evdyla
    November 17, 2012
    Hi. This receipe looks great and I would like to make some rose and violet creams for Christmas. I wondered how long does the fondant keep? Would they need to be kept in the fridge? Thank you.

    Carnation says:
    Hi Kirsty, they sound amazing! This fondant doesn't need to be kept in the fridge but it does get harder over time - keep in an airtight box for about 2-3 weeks.
  • dendun
    November 12, 2012
    Hi. I want to make some sugar mice for my local school's christmas fair, but don't want to use raw egg white. Would this pepermint cream mixture be a suitable alternative, (omitting the peppermint essence)? Can it be moulded into mouse shapes?

    Carnation says:
    Hi Denise, sounds like a great idea - we would suggest to use extra icing sugar added a little at a time until you have a really stiff and mouldable mixture. Or you could use our coconut ice recipe with extra icing sugar too! Mmm coconut mice! Love to hear how you get on?!
  • Reeso
    November 09, 2012
    My mix was a bit runny and I could not roll it , why did this happen?

    Carnation says:
    Hi Clare, hmm not quite sure why that happened - we suggest adding a little extra icing sugar to it which should make it stiffer?
  • Fudgie
    November 06, 2012
    Hi how much peppermint extract do you add? Plus how do you do the drizzle of plain choc? Thanks

    Carnation says:
    Hi Gail, we suggest adding peppermint extract to taste - the extracts are all slightly different strengths, so start with a drop or two and then increase from there. Melt the chocolate in a bowl then pour into an icing bag or food bag and snip the end then drizzle to your heart's content!
  • JenJen
    October 10, 2012
    How many does this recipie make

    Carnation says:
    Hi Jen, it depends on how big your cutter is... But if its around 1.5cm it should make about 24 pieces approximately.
  • Annie
    September 01, 2012
    Hi, just read this recipe, when do you add the edible glitter or do you dust with it?

    Carnation says:
    Hi Anne, you can drizzle the peppermint creams with a little melted chocolate and then add the edible glitter if you like - they make great presents!