Classic Peppermint Stick Candy (Printable Version)
Old-fashioned peppermint sticks featuring a crisp texture and vibrant mint flavor for festive treats.
# What You 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 peppermint extract
06 - Red gel food coloring, as needed
# How to Make It:
01 - Line a large baking sheet with parchment paper and lightly oil a marble slab or an alternative heatproof surface.
02 - In a medium saucepan over medium heat, combine sugar, corn syrup, water, and cream of tartar. Stir gently until the sugar fully dissolves.
03 - Increase heat to high and cook without stirring until the mixture reaches 280°F on a candy thermometer.
04 - Remove from heat and stir in the peppermint extract carefully.
05 - Pour half of the mixture onto the prepared slab or baking sheet. Add several drops of red gel food coloring to the remaining half in the pan, swirl to combine, then pour next to the uncolored portion.
06 - Allow both portions to cool until just warm enough to handle, wearing heatproof gloves for safety.
07 - Continuously pull and fold the white portion until it becomes opaque and glossy; repeat the process with the colored portion.
08 - Roll each portion into ropes approximately 1/2 inch thick. Twist one white rope with one red rope together.
09 - Cut the twisted ropes into 4- to 5-inch sticks and place them on parchment paper to cool and harden completely, about 30 to 45 minutes.
# Expert Tips:
01 -
- It gives you that crisp, cool mint flavor that feels like a secret holiday tradition passed just between friends
- The texture is perfectly crunchy yet light, making it addictive every time you pop a stick
02 -
- Temperature control is crucial — the difference between soft and hard candy lies in hitting just the right soft-crack temperature
- Using heatproof gloves for pulling candy isn’t just safer, it lets you really feel the texture changes and know when it’s ready to shape
03 -
- Use a candy thermometer for precision — guessing rarely yields perfect results
- Pulling the candy quickly after cooling locks in that shiny opaque texture which means it snaps just right when eaten