Classic Peppermint Drop Candy (Printable Format)

Refreshing peppermint drops with cooling flavor and crunchy texture, ideal for festive treats or everyday snack.

# What You Need:

→ Sugar Syrup

01 - 2 cups granulated sugar
02 - 2/3 cup light corn syrup
03 - 1/2 cup water

→ Flavor & Color

04 - 1 teaspoon peppermint extract
05 - 2 to 3 drops red food coloring (optional)

→ Finishing

06 - Powdered sugar for dusting

# How-To Steps:

01 - Line a baking sheet with parchment paper and lightly dust it with powdered sugar.
02 - In a medium heavy-bottomed saucepan, mix granulated sugar, corn syrup, and water. Stir over medium heat until sugar dissolves.
03 - Attach candy thermometer to the pan, increase heat to medium-high and bring mixture to a boil without stirring. Continue boiling until reaching 300°F (149°C). Immediately remove from heat.
04 - Allow bubbles to subside, then quickly stir in peppermint extract and optional food coloring as the mixture begins to set.
05 - Using a small spoon, drop approximately half a teaspoon rounds onto the prepared baking sheet, spacing them apart.
06 - Let candies cool and harden completely for about 30 minutes.
07 - Lightly dust set candies with powdered sugar to prevent sticking and store in an airtight container.

# Expert Suggestions:

01 -
  • The candies shatter with that perfect snap, releasing a wave of pure peppermint that clears your sinuses and wakes up your senses.
  • You only need five ingredients and about half an hour of active work to fill a tin with homemade candy that tastes leagues better than store-bought.
  • Theyre endlessly giftable, tucked into jars or cellophane bags, and people always ask how you made something so professional-looking at home.
02 -
  • If you dont have a candy thermometer, dont guess—the difference between 290°F and 310°F is the difference between chewy and burnt, and theres no fixing it once its wrong.
  • Humidity is your enemy here; on a rainy day, the candies can turn sticky and soft within hours, so wait for dry weather or store them with a silica packet.
  • Never add the peppermint extract while the syrup is still boiling or the heat will vaporize the oils and leave you with bland, flavorless candy.
03 -
  • Use a silicone spatula to scrape every last bit of flavored syrup from the pan—those final drops are the most concentrated and flavorful.
  • If the syrup starts to harden before youve finished dropping all the candies, set the pan back over low heat for just a few seconds to loosen it up again.
  • For perfectly uniform candies, pour the hot syrup into a squeeze bottle and pipe out dots instead of spooning—it takes practice, but the results are worth it.

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