Meltaway candy cane mints


  • Prep Time25 mins
  • Total Time22 mins
  • Makes75
*PLUS drying time
Meltaway candy cane mints

Meltaway candy cane mints. (Photo, Erik Putz.)

Chatelaine Triple Tested


  • 1 cup icing sugar

  • 2 tbsp unsalted butter, at room temperature

  • 1/4 tsp peppermint extract

  • 1/8 tsp red or green gel food colouring, optional


  • LINE a baking sheet with parchment.

  • COMBINE icing sugar with butter and peppermint extract in a food processor. Pulse until very fine crumbs form. Scrape onto a clean surface and gather into a ball. Knead until candy is smooth but not sticky, about 1 min. Add gel colouring. Knead until colour is well combined. Roll into a long rope, 1/2 in. wide. Cut into 1/2-in. pieces. Place candies on prepared sheet. Let stand in a cool, dry place overnight until firm. Mints keep well in an airtight container, up to 1 month.

Nutrition (per serving)

Calories 9, Carbohydrates 2g.