When I was younger, I was totally addicted to peppermint creams. I’ve had versions since which are covered in chocolate, but I love mine plain and simple. These sweets are great to make with kiddies, and can be ready in under 20 minutes.
Makes about 35 creams
300g icing sugar, plus extra for dusting
125g condensed milk
¼ tsp peppermint extract or more, to taste
100g dark chocolate, broken into pieces
Equipment Various cutters (optional), I used a 4cm round fluted cutter
Put the icing sugar, condensed milk and peppermint extract in a medium bowl and mix together to form a smooth soft dough. Roll out the dough on a work surface dusted with icing sugar until it is just slightly thicker than a £ 1 coin.
Cut out different shapes with various cutters, if you wish, re-rolling the mixture until it is used up. Keep any mixture you are not working on covered with clingfilm to avoid drying out. Melt the chocolate in a heatproof bowl set over a pan of simmering water or put the chocolate in a plastic bowl and melt in the microwave at 30-second intervals, stirring in between each one.
Dip some of the peppermint creams into the melted chocolate until they are half-covered, then leave to cool and set on a baking tray lined with baking parchment. If you are storing the creams, pop them in an airtight container spaced apart, dusted with icing sugar and separated between layers of baking parchment to avoid them sticking together. They can be stored for two or three days.
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