Classic Peppermint Twist Candy (Printable Version)

Enjoy classic red-and-white peppermint twists, ideal for festive treats or gifts.

# What You'll Need:

→ Sugar Syrup

01 - 2 cups granulated sugar
02 - 1/2 cup light corn syrup
03 - 1/2 cup water
04 - 1/4 teaspoon cream of tartar

→ Flavor & Color

05 - 1/2 teaspoon peppermint extract
06 - Red gel food coloring as needed

→ For Working

07 - Powdered sugar for dusting

# Directions:

01 - Line a large baking sheet with parchment paper and lightly dust with powdered sugar.
02 - In a heavy saucepan, combine granulated sugar, corn syrup, water, and cream of tartar. Stir over medium heat until sugar is fully dissolved.
03 - Increase heat and bring the mixture to a boil. Without stirring, cook until it reaches 290°F (soft-crack stage) as measured by a candy thermometer.
04 - Remove saucepan from heat, add peppermint extract, and stir immediately to incorporate.
05 - Pour half of the hot candy onto a greased marble slab or heatproof surface. Add red gel food coloring to this portion; leave the other half plain.
06 - Using oiled spatulas or heatproof gloves, fold and pull each portion separately until cool enough to handle but still pliable, approximately 2 to 3 minutes.
07 - Pull each portion into a long rope, then twist the red and white ropes together to create the classic peppermint swirl.
08 - Using oiled scissors, cut the twisted ropes into 2-inch pieces and arrange on the prepared baking sheet to cool completely.
09 - Transfer cooled candies into an airtight container and store at room temperature.

# Expert Advice:

01 -
  • That moment when the red and white ropes twist together and suddenly you're holding something that looks like it came from a fancy candy shop
  • The peppermint flavor is bright and clean without being overwhelming—it tastes like the holidays feel
  • Making these teaches you candy-making skills that transfer to everything else, and honestly, it's thrilling to nail the soft-crack stage
02 -
  • The candy thermometer is non-negotiable. Guessing by color or texture will betray you. Buy a good one and calibrate it in boiling water first.
  • Once you remove the candy from heat, every second counts. Hesitation becomes your enemy. I learned this after my first batch started setting before I finished pouring it.
  • If the mixture crystallizes and becomes grainy, you've either stirred it after the boiling started or your cream of tartar wasn't fresh. Start over; there's no salvaging it.
03 -
  • Buy a marble slab specifically for candy-making if you can—it holds heat perfectly and cleans up easily. A baking sheet works in a pinch, but the marble is genuinely worth the investment.
  • Oil your scissors between every cut; it makes an enormous difference in how cleanly the candy cuts and how much less it sticks.
  • If you're nervous about the temperature, add 2-3 degrees to your target and pull earlier rather than later. Slightly softer candy is more forgivable than candy that's too hard and brittle.

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