Christmas peppermint candies

May 23, 2012 (Last Updated: January 11, 2019)
Christmas peppermint candies

These Christmas peppermint candies requires rice paper. Rice paper is a thin, edible paper available in Asian supermarkets, speciality stores and delis. 

Christmas peppermint candies

Serves: 24
Cooking Time: 15 mins plus 3 hours for setting


  • 180ml (2/3 cup) glucose syrup
  • 290g (11/3 cups) castor sugar
  • 2,5ml (½ tsp) peppermint essence
  • 2 sheets rice paper, cut or stamped into snowflake shapes



Place the glucose syrup and sugar in a small saucepan over low heat and cook, without stirring, until the sugar has dissolved. Increase the heat to medium and simmer for 4 – 5 minutes or until itreaches 110ºC (thread stage) on a sugar thermometer. Remove from the heat and stir through the peppermint essence.


Allow the mixture to stand for 5 minutes, then spoon into 2 x 12-hole, 1½-tablespoon-capacity mini muffin trays lined with cupcake cases. Allow to cool at room temperature until set, about 2 – 3 hours.


Decorate with rice-paper snowflakes to serve.

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