The easiest peppermint hard candy recipes are those that include some type of crushed commercial peppermint hard candy in a simple batter or those that add crushed mint to melted chocolate, which is then poured over a piece of hard toffee. But some of the best peppermint hard candy recipes are made from scratch. In homemade versions, the flavor of the peppermint can be made more unique by adding additional flavors and textures to the mix. Cherry or raspberry are great accompaniments to peppermint, as is mocha-flavored chocolate.
Hard candy made from scratch can be covered in chocolate, coated in powdered sugar, twisted into candy canes, formed into lollipops or broken into bite-size pieces like most hard rock candy recipes.
You can obtain the peppermint flavor with a few drops of peppermint extract, by adding a cup of crushed peppermint sticks or simply using peppermint leaves from the herb garden. Whichever way you choose to make your peppermint candy, remember that homemade candy should be stored in airtight containers and eaten relatively soon.
Hard candies such as stained glass windows or hard rock candy become sticky when exposed to the air. If not stored properly, a bowl of candy will quickly become a giant mass of sticky sugar clumped together. Dusting the candy in powdered sugar will help keep the pieces from sticking together, but the best remedy is to eat them up within a few weeks.
Peppermint Brittle Recipe
Ingredients You Will Need:
1 package peppermint hard candy, bite-size pieces or candy canes
1 pound chocolate, white or milk
1 cup nuts, chopped
Melt the chocolate in a small saucepan. Add the crushed peppermint pieces and the nuts. Line a cookie sheet with a piece of foil. Butter the foil and pour the candy into it. Cool the candy, then remove the foil and cut or break the candy into pieces.
Glazed Peppermint Patties Recipe
Ingredients You Will Need:
2 cups sugar
1 cup water
2/3 cup light corn syrup
1 tablespoon peppermint extract or peppermint oil
Green food coloring
1 box Thin Mints (optional)
Line a small, rimmed baking pan with foil, then butter the foil and generously coat it with a layer of powdered sugar. If including Thin Mints, cut the mints into pieces and sprinkle them evenly in the pan.
In a heavy-bottomed saucepan, heat the sugar, water and corn syrup, stirring constantly until the sugar has dissolved. Bring the mixture to a boil and heat it until it reaches 300 degrees. (Do not guess. Use a candy thermometer). Once the syrup begins to form hard threads when dropped into a cup of water, remove it from the heat and immediately stir in the flavoring and food coloring.
Let the mixture sit for about 30 seconds, and then pour it evenly over the peppermint pieces. Do not stir the hot candy or try to spread it with a spoon. Instead, let the candy cover and coat the Thin Mints as it flows into the pan. (Tip the pan to spread the hot syrup).
As soon as the candy begins to harden, carefully remove the foil and candy together from the pan. Place the foil on a wooden cutting board. The candy and foil will be very hot at this point. To prevent burns, wear kitchen gloves and be very carefully as you peel away the foil and cut the candy into bite-size pieces. Roll the candy in powdered sugar and cool. For best results, store in the refrigerator in an airtight container.
This candy does not have a long shelf life.
Using barley water instead of regular tap water was a trick the British used when making barley candy lollipops. The difference is that barley water creates a brittle, transparent candy with a consistency that is slightly sticky, due to the starch in the barley.
By boiling a certain amount of sugar with a certain amount of water, we can create crystallized sugar. This crystallized sugar is commonly called rock candy or rock sugar candy. Making rock candy is a simple procedure, but it requires a steady hand and a little bit of patience.