Day three in our homemade Christmas gifting countdown looks at a delicious Peppermint Creams recipe. Peppermint Creams are a staple gift for any mint lover. Dipped in dark chocolate, these melt-in-your-mouth treats are great to savour after a traditional Christmas dinner. Placed in a small box, they would make a special handmade treat with a unique personal touch. This recipe is best made with egg whites and evaporated milk, as it creates a better texture and flavour.
MAKES 25–30, DEPENDING ON YOUR CUTTER
280g icing sugar
100g condensed milk
½–¾ teaspoon natural peppermint oil, depending on how minty you like it
1. Sieve the icing sugar into a mixing bowl and mix in the condensed milk and peppermint oil
2. Bring everything together with your hands and knead lightly until smooth
3. Lightly dust a work surface with icing sugar and roll the mixture out until it is about 6mm deep or as thick as you like. Cut out the sweets using a small cutter of any shape, but we find circles are the easiest to deal with
4. Place on a baking sheet covered with a layer of baking paper and leave to dry for about 1 hour before storing in an airtight container. They will keep for about 4 weeks.
These mints would look great drizzled with dark chocolate, for an even more luxurious gift. They are full of flavour and personality, making for delightful festive treats!