Meltaway candy cane mints

Prep 25 min
Total 22 min
Plus drying time
Makes 75



1 cup
2 tbsp
unsalted butter, at room temperature
1/8 tsp
red or green gel food colouring, optional


  • LINE a baking sheet with parchment.
  • COMBINE icing sugar with butter and peppermint extract in a food processor. Pulse until very fine crumbs form. Scrape onto a clean surface and gather into a ball. Knead until candy is smooth but not sticky, about 1 min. Add gel colouring. Knead until colour is well combined. Roll into a long rope, 1/2 in. wide. Cut into 1/2-in. pieces. Place candies on prepared sheet. Let stand in a cool, dry place overnight until firm. Mints keep well in an airtight container, up to 1 month.
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Calories 9, Carbohydrates 2 g,

How to make peppermint meringues

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