Peppermint Creams – Simple Recipe

As i said in an earlier post, we made chocolate covered peppermint creams for the after dinner mints for our meal last weekend and i promised you i would post the recipe.

The very first time i made peppermint cream i was about 11 years old and it was in what was then called a home economics class. We made the usual things like fruit salad and we learned how to boil an egg, but we all got most excited when we made the peppermint creams!

The old way of making them  required the use of raw egg white and this has since become a little controversial….to use raw egg…or to not use raw egg….that is the question.

Well apparantly there is a very small chance of the sweets containing salmonella if raw egg is used and when i googled it, it seems that the elderly, those with low immunity orgeneral illness, women who are pregnant and little children are most susceptible. So just to take no chances i opted to make the safer version of peppermint creams…which required the use of only 4 ingredients (3 if you don’t want your mints covered in chocolate).

chocolate covered peppermint creams

I doubled the recipe below and ended up with a serious batch of peppermint creams ….which were all eaten by the evening.


  • 200 grams of icing sugar
  • 1/2 to 1 tsp of peppermint essence or oil (i used oil)
  • 3-4oz (weighed) of plain chocolate
  • 3-4 tbsps of cold water


  • Place  sieved icing sugar in a bowl.
  • Stir in the water and the peppermint oil/essence until you have a very stiff paste.
  • Roll into balls.
  • Put them on to a piece of baking paper and flatten them.
  • Refrigerate for about an hour.
  • Melt the chocolate (i place the chocolate in a bowl and place that over a small saucepan of simmering water, until melted).
  • Remove the mints from the fridge.
  • Dip them one by one in the melted chocolate and then place them back on the baking paper.
  • Pop them back into the fridge until the chocolate hardens.
  • EAT!
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22 Responses to Peppermint Creams – Simple Recipe

  1. mum6kids says:

    Iona makes these and they are wonderful. If you use a little rose water instead you get a kind of Turkish version.

  2. Therese says:

    These sound delicious Deb. I will have to try them this week.

  3. Sarah says:

    Yum! God bless you for putting this out there for me: I love the mint and chocolate combo as well as chocolate and raspberry. So, raspberry flavour might be good. Hugs, Sarah

  4. so they are basically pure sugar covered with chocolate!! never knew that. We made coconut ice in Home Ec when I was at school. Did you make that ?

    • ukok says:

      That’s exactly right. A pure sugar hit! Coconut ice, i never made it at school but i have made it at home, i like it a lot but that too is terribly sweet…but i just might make some if i remember to get a bag of coconut next time i go shopping. I used to buy bars of the stuff when i was a kid, it was a long slab, half of it was pink and half of it was white if i remember correctly, did you colour yours?

  5. bev jones says:

    I used to make an egg free peppermint cream using butter (or marge), milk and icing sugar (with pepppermint essence or other flavours – cocoa, lemon essence etc), was hoping to find proportions to make again.

  6. paula says:

    the peppermint cream recipe made with butter is as follows
    1lb icing sugar
    2oz butter melted
    1 teaspoon peppermint flavouring
    2 tablespoons warm milk or water
    mix melted butter and milk/water together
    add icing sugar gradually and stir
    kneed till smooth
    roll out and cut into shapes or roll into little balls and flatten slightly (approx 40 flattend balls)
    leave to cool

  7. antony says:

    It didn’t work. I found the amount of water was twice as much as required. But after doubling the icing sugar, they came out good.

  8. kerry says:

    my son and i made some peppermint creams yesturday without egg they are too soft, just googled your page and i think i didnt make the mixture stiff enough. im not confident to give him raw egg either. i think we will try again making a stiffer mixture. i was wondering if cream of tartre used to be added as its such a long time ago since i had made them and it rings a bell for some reason 🙂

  9. kerry says:

    p.s some of the other flavouring ideas sound lovely, my son would love the rose water flavour as he is turkish delight fan. i must try the lemon flavour it would balance out the sweetness just great i think, must get some yellow food colouring for that too how about white chocolate for that too, wow i didnt realise how many possibilities there were with this and a good treat on a low budget too, thankyou

  10. beth says:

    I loved these your great

  11. Just made these with my 4 year old son. We rolled out the mixture and cut star shapes, to put in little gift boxes. They’re going to be Christmas presents for Nana and aunties.
    I did find the mixture very wet when I made it, but just added more icing sugar and was fine. Tested one and they tast great!
    Kerry I love your idea of making lemon ones dipped in white chocolate, will definitely try that.

  12. Rach says:

    Do you know how many roughly this recipe makes?

  13. Laura says:

    Hi the peppermint creams sound great and have been looking for a ‘no egg recipe’, would love to make these as Christmas presents and was wondering how long they keep for? x

  14. Ely says:

    Recipe as it stands makes about 20-25 depending on what shapes you use. My boy wanted to make yellow stars.. i also replaced a bit of the water with lemon juice.

  15. Englebert says:

    Hi! I have just used this recipe for peppermint creams, and I used all the right amounts, yet mine seemed to be far too runny – I even added extra icing sugar. In the end, I literally had to pour mine into cupcake cases, and have left them in the fridge. Can anyone tell me why this happened? But nevertheless, they still taste great. Thanks.

  16. Roger Wood says:

    Engelbert – if the mix is too wet just keep adding sugar until it’s really stiff. It has to be able to stand up on its own – then you will have no trouble shaping it.

  17. Margaret says:

    I want to make some of these with my pre-school children as christmas presents, but need to know how long they will keep for, and where do I keep them? Cool place or fridge?

  18. The easiest recipe is as following:
    icing sugar
    peppermint essence
    2tbs milk

    Sift the icing sugar into a large bowl.make a small pit in the middle of the icing sugar and pour the milk and peppermint essence in.Then mix until stiff.Roll out onto baking paper and shape!Vwalla!Me and my nan made these(my first time ever and they were amazing)

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