Okay, here’s my blog post about making peppermint candy, written in a casual, personal style:
So, I’ve always loved those little peppermint candies, you know, the ones that are kinda chalky but also super minty? I decided to try making them myself. It seemed simple enough, but, well, let’s just say there were a few bumps along the road.
The First Attempt (aka The Sticky Mess)
I found this recipe online that looked pretty straightforward. I grabbed some:
- Powdered sugar (lots of it!)
- Corn syrup
- Water
- Peppermint extract
- Red food coloring (because stripes!)
I mixed the powdered sugar, corn syrup, and water in a saucepan. The recipe said to cook it until it reached the “hard-crack stage.” I had no idea what that meant, I don’t have experience making candy before. Turns out, it’s a specific temperature where the sugar gets all hard and brittle. I didn’t have a candy thermometer, so I just kinda…guessed. Big mistake.
I poured the mixture onto a baking sheet, added the peppermint extract and food coloring, and tried to fold it together like the recipe said. It was a sticky, gooey, hot mess. It stuck to everything – the baking sheet, my spatula, my fingers… It looked more like a modern art project than candy.
Round Two (Slightly Better)
Okay, so I learned my lesson. Candy thermometer = essential. I borrowed one from my neighbor (thanks, Susan!), and tried again.
This time, I carefully watched the temperature. When it hit that magic “hard-crack” number (around 300°F, for the record), I took it off the heat. Much better! It was still hot, but way more manageable.
I carefully poured the mixture, added the extract and food coloring, and this time, I was able to fold it and shape it into little ropes. I cut the ropes into small pieces before they completely hardened. They actually looked like candies!
The Final Result (and What I Learned)
They weren’t perfect. Some were a little misshapen, and the stripes weren’t exactly professional-looking. But you know what? They tasted pretty good! Super minty and satisfyingly crunchy.
Here’s the thing I figured out: making candy is a bit of a science. You gotta be precise with the ingredients and especially the temperature. But even if it doesn’t go perfectly, it’s still kinda fun (and you end up with something sweet to eat!). Would I do it again? Maybe! But next time, I’m definitely getting a better spatula.
