Peppermint Caramels Recipe

If you love soft, slightly chewy caramels that get a cool mint punch and a little salting-of-the-soul on top, these peppermint caramels are the little handmade miracles you need in your life. They’re buttery, sweet, with a bright peppermint note that makes them feel festive and fresh — perfect for holiday tins, neighbor gifts, or that moment when you need to bribe your kids into finishing homework. Homemade beats store-bought in texture and personality, and they’re weirdly satisfying to chop into little squares.

My husband is the designated caramel taster in this house — he’ll wander into the kitchen when I’m stirring and demand a raw spoonful like a raccoon. The kids call them “minty squares” and hide them under their pillows on purpose. Once, I tried rushing and dumped the hot mix into a too-cold pan and we ended up with chewy lumps that somehow still got eaten in a frenzy. Now it’s a ritual: I crank the playlist, warn everyone about hot sugar, and we each get one ceremonious bite before the rest go into tins. It’s become our holiday glue.

Kitchen Talk

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This is slightly theatrical candy-making — hot sugar, sticky hands, dramatic stirring. Don’t be intimidated. Wear long sleeves, keep your phone nearby for a timer (and that celebratory photo), and don’t wander off. I learned the hard way that a cold pan or parchment lined too late = caramel that clings to everything. Also, peppermint extract can be sneaky: add a little at a time because it can go from “lovely” to “toothpaste” in one drop. I once swapped in crushed candy canes for texture and it turned into a sandy mess; biggest success was adding a tiny pinch of flaky sea salt on top at the end — game changer.

Shopping Tips

– Baking Basics: Use a mix of white sugar and light corn syrup (or the recommended sweetener) for smooth, non-crystallized caramels.
– Dairy: Pick a good-quality heavy cream and unsalted butter — the fresher the cream, the silkier the caramel.
– Flavor Boosts: Get pure peppermint extract or peppermint oil meant for baking; candy cane flavoring can be harsh.
– Chocolate: If you plan to dip, buy couverture or a higher-cocoa-content chocolate for better melt and snap.
– Nuts & Seeds: If adding crunch, grab toasted pecans or chopped almonds; buy whole and chop yourself for the freshest texture.

Prep Ahead Ideas

– Make the caramel base a day ahead and pour it into the lined pan; cover and let it set overnight so cutting is faster the next day.
– Toast and cool any nuts, and crush candy canes or chocolate now; store in airtight containers on the counter.
– Portion out parchment squares or candy cups so you can wrap pieces right after cutting.
– Pre-label your gift tins a day early and have ribbons ready — half the fun is the presentation.

✔Time-Saving Tricks

– Use a silicone-lined pan or parchment for easy release — scraping and cleaning will be much faster.
– If you plan to dip in chocolate, melt it all at once in short bursts so you don’t babysit a double boiler.
– Skip intricate toppings and just dust with flaky sea salt for a fast finish that looks gourmet.
– Let the caramel set while you clean up: that ten minutes saves you an avalanche of sticky counters later.

✔Common Mistakes

– Don’t walk away mid-cook — hot sugar can go from perfect to burnt in seconds. I did this once and we ate charcoal-flavored caramels out of sympathy.
– Adding peppermint too early loses the brightness; add at the end so the flavor stays lively.
– Cutting too soon makes ragged squares — let the caramel firm up just long enough to hold shape but not turn into a rock.
– If yours seize or grain up, try gently reheating with a splash of cream and whisking smooth; patience is your friend.

What to Serve It With

– Coffee or espresso — peppermint caramels and a strong cup = instant cheer.
– Hot chocolate for a peppermint-on-peppermint dessert situation.
– A simple cheese plate — sharp cheddar or goat cheese contrasts surprisingly well.
– Packaged in a tin for neighbors or tucked into a cookie swap.

✔Tips & Mistakes

– Add peppermint extract slowly — it can overpower in a heartbeat.
– Warm your pan slightly before pouring to help the caramel spread evenly.
– If a piece sticks to the paper, pop it briefly in the microwave to soften and peel off gently.
– One time I used salted butter and forgot to cut the final salt — balance is everything.

✔Storage Tips

Store caramels in an airtight container at room temperature layered between parchment or wax paper; they’ll keep for a couple of weeks. Refrigerating makes them firmer and chewier — some mornings I grab a cold one like it’s candy jerky and I don’t apologize. If you want to freeze, wrap individually and thaw at room temp before unwrapping to avoid condensation.

✔Variations and Substitutions

– Swap peppermint for vanilla bean or orange extract for a different vibe; orange gives a bright, grown-up twist.
– Use coconut cream or half-and-half in a pinch, but texture will be slightly softer and more delicate.
– Stir in finely chopped toasted nuts or a little espresso powder for an adult-leaning caramel.
– Skip butter for a vegan attempt and use a plant-based butter replacement, but expect a different mouthfeel.

Frequently Asked Questions

Peppermint Caramels Recipe

Chewy, buttery caramels kissed with cool peppermint and a festive candy crunch. Perfect for gifting and holiday trays.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 64

Ingredients

 

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Main Ingredients

• ▢ 1.75 cup granulated sugar
• ▢ 0.75 cup light corn syrup
• ▢ 0.25 cup water
• ▢ 10 tbsp unsalted butter cut into pieces
• ▢ 1 cup heavy cream warmed
• ▢ 14 oz sweetened condensed milk one can
• ▢ 0.5 tsp fine sea salt
• ▢ 1.25 tsp peppermint extract
• ▢ 1 tsp vanilla extract
• ▢ 0.5 cup crushed peppermint candies for topping
• ▢ 4 oz white chocolate, chopped optional, for drizzle

Instructions

Preparation Steps

• Line an 8-inch square pan with parchment, leaving overhang. Lightly butter the paper. Crush candies and set aside.
• Warm the cream and condensed milk in a small saucepan over low heat. Keep just steaming, not boiling.
• Stir sugar, corn syrup, and water in a heavy pot. Cook over medium heat until clear and bubbling.
• Brush pan sides with water to dissolve crystals. Add butter and stir until melted.
• Clip on a candy thermometer. Slowly stream in the warm cream mixture, stirring constantly.
• Cook, stirring often, until the caramel reaches 244–246°F. Remove from heat.
• Stir in salt, vanilla, and peppermint extract. Work quickly.
• Pour into the prepared pan. Tap to level. Sprinkle crushed peppermint and gently press to adhere.
• Melt white chocolate and drizzle over the top, if using. Cool completely, 3–4 hours. Cut and wrap.

Notes

Variation: Dip set caramels in melted dark chocolate and finish with a pinch of flaky sea salt. Storage: Wrap each piece in wax paper and keep in an airtight tin at cool room temperature for up to 2 weeks, or freeze up to 2 months.

This recipe is an original creation inspired by classic Peppermint Caramels Recipe flavors. All ingredient ratios and instructions are independently developed.