Peppermint Christmas Candies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 75-100 pieces
  • 8 ounces cream cheese, softened
  • 2½ tbsp butter, softened
  • 12 cups powdered sugar, divided; {equivalent to 1.5-2lb bags}
  • 3 tbsp peppermint extract
  • green food coloring
  • 2 bags chocolate chips
  • ⅛ slab household paraffin wax, {I use Gulf Wax found in the canning section}
  1. In a mixer, cream together cream cheese and butter until smooth.
  2. Add 1 cup of powdered sugar at a time to creamed mixture, up to 8 cups, and combine completely. Transfer fondant ball into a deep mixing bowl.
  3. With gloved hands, knead peppermint extract and green food coloring into the fondant ball.
  4. After adding the peppermint extract and food coloring the fondant will be softer. Knead 1 cup of powdered sugar at a time into fondant ball until it is smooth, holds its shape, but does not crumble or stick to the bowl. You may not need the full 4 cups to reach this consistency.
  5. Roll fondant into patties and place on a lined baking sheet. Place full tray into freezer for 1 hour.
  6. In a double boiler, melt chocolate chips and wax until smooth.
  7. Remove baking sheet from freezer and dip patties into chocolate, one at a time, placing chocolate coated patties back on the baking sheet. If patties begin to soften from the heat of the chocolate, place them back into the freezer to harden again.
  8. When all the candies have been coated, place baking sheet back into the freezer for 30 minutes to allow the chocolate to harden.
  9. Store candies in a container in the refrigerator until ready to be served.
Recipe by Love, Pomegranate House at