These chocolate-covered peppermint candies are a family holiday tradition and a variation on a popular southern candy recipe. They’re the perfect sweet treat to serve at a party, and they also make great neighbor gifts. Santa likes it when you leave a few on his plate on Christmas eve. (And mama enjoys one with her morning coffee!)
These candies have a creamy center filled with crunchy peppermint bits. They’re dipped in melted semisweet chocolate or white chocolate and sprinkled with more crushed peppermint pieces from the baking aisle.
You can crush candy canes to use for the filling and candy topping, but I like to save a step and use Atkinson’s All-Natural Mint Twists crushed peppermint candy.
The filling is simple to make. Just mix sweetened condensed milk, powdered sugar, softened butter, Nielsen-Massey Vanilla, salt and peppermint pieces until blended into a thick, sticky filling. You can use a large non-slip bowl with a hand mixer for the filling, or use a stand mixer to make the job even easier.
Once the filling is mixed, form it into balls, about ¾ inches in diameter, and place onto a baking sheet lined with Red Stripe Parchment Paper. To make the candies easier to dip in chocolate, I recommend letting them chill in the refrigerator or freezer for at least half an hour. Take them out just before you plan to dip them.
I like to dip the candies in white chocolate and dark chocolate. And after all these years of making them, I still can’t tell you which is my favorite!
I always recommend using a high-quality chocolate for dipping. I used Ghirardelli Semisweet Chocolate Chips and Lindt Classic Recipe White Chocolate Bars. You’ll need about 24 ounces of chocolate to make these sweet beauties.