This simple peppermint confection has been a holiday ritual in my kitchen since the first year my daughter insisted we make handmade gifts for her classmates. I discovered this method during a busy December afternoon when I had a bag of white chocolate and a stack of leftover candy canes from a neighborhood cookie exchange. It quickly became my go-to because it produces candy that looks elegant, tastes cleanly minty, and keeps well in the freezer so I can assemble gifts at the last minute. The texture is the star: creamy, melt-in-your-mouth white chocolate punctuated by bright, crunchy candy cane shards.

I love how this treat combines pantry-friendly ingredients—just white chocolate, candy canes, and a splash of peppermint extract—yet feels sophisticated when wrapped with a ribbon. The white chocolate base allows the peppermint flavor to sing without being overpowering; the crushed canes provide visual appeal and a satisfying snap. Making these together is one of my favorite holiday traditions: the kitchen fills with a nostalgic scent, little hands help with crushing the canes, and everyone gets to taste-test the first few warm spoonfuls before the mixture sets. These sticks are portable, giftable, and versatile: serve them with coffee, use them as hot chocolate stirrers, or tuck them into cookie boxes for a peppermint surprise.

Ingredients

• White chocolate (12 oz): Choose a high-quality melting chocolate such as Ghirardelli or Valrhona for the best texture and shine. Avoid candy melts that separate; look for chocolate labeled for baking or melting to get a glossy finish and smooth mouthfeel.
• Candy canes (12): Standard peppermint candy canes work best. Use plain peppermint rather than colored or filled varieties to keep flavor pure. Break or crush them into small pieces for even distribution—leave some larger shards for extra crunch.
• Peppermint extract (1 tsp): A concentrated flavor boost; start with 1 teaspoon and adjust by 1/4 teaspoon only if you prefer a sharper mint note. Use pure peppermint extract rather than oil for a fresher taste.

Instructions

Prep the Candy Canes: Place the candy canes in a sturdy freezer bag and press out excess air. Use a rolling pin, heavy pan, or meat mallet to crush into small pieces—aim for a mix of fine dust and 1/8 to 1/4-inch shards. Wear oven mitts or use a towel to steady the bag and avoid shards shooting out. Reserve about 1/2 cup of the smallest pieces for garnish. Melt the White Chocolate: Set up a double boiler: simmer an inch or two of water in a saucepan and place a heatproof bowl on top, ensuring the bowl does not touch the water. Add chopped or coarsely chopped white chocolate and warm gently over low heat, stirring constantly with a spatula. Aim for a smooth, pourable consistency—do not overheat above 110°F (brief pockets of higher temperature can scorch). If you don’t have a double boiler, microwave on medium power in 20-second bursts, stirring between bursts. Combine Candy Canes and Flavor: Once the chocolate is glossy and fully melted, remove the bowl from the heat. Stir in 1 teaspoon peppermint extract and then fold in crushed candy canes gradually—start with 1/2 cup and add more to taste. Reserve a few shards to press on top of each portion. Stir only until evenly distributed; overmixing can cause the chocolate to seize as it cools. Pour Into Molds: Carefully pour or spoon the mixture into an ice cube tray or silicone mold—fill each cavity evenly and press a few reserved shards onto the surface for decoration. Tap the tray gently on the counter to level the chocolate and remove any trapped air bubbles. For a rustic look, slightly overfill and then scrape a flat edge with an offset spatula. Freeze and Set: Transfer the tray to the freezer and chill for about 45–60 minutes, or until fully hardened. When set, pop the pieces out by pressing the bottom of silicone molds or flexing the tray. Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Storage Tips

Store peppermint sticks in an airtight container layered with parchment or wax paper to prevent sticking. If you live in a warm climate, keep them refrigerated and remove 10 minutes before serving to soften slightly. For long-term storage, freeze flat in a single layer for up to three months; thaw in the refrigerator before moving to room temperature to avoid moisture condensation. Avoid storing near strong-smelling foods—white chocolate can absorb odors. When gifting, place in small cello bags with desiccant packets if mailing, and cushion to prevent breaking.

Ingredient Substitutions

If you prefer less sweet, substitute part of the white chocolate with 2 ounces of good-quality milk chocolate to add cocoa depth—note this will change color and flavor. For a dairy-free version, use vegan white chocolate made from cocoa butter alternatives and check candy cane labels for gelatin or non-vegan colorants. If you cannot find peppermint extract, crushed fresh mint leaves are not a direct swap; instead, use 1/2 tsp spearmint extract plus 1/4 tsp peppermint to mimic the bright note. For different textures, fold in a tablespoon of toasted chopped almonds or finely chopped dark chocolate.

Serving Suggestions

Serve these sticks on a holiday dessert board alongside shortbread, spiced nuts, and dark chocolate truffles. They make elegant hot chocolate stirrers—drop one into a mug to melt in slowly and color the drink with peppermint flavor. Use crushed pieces as a garnish for whipped cream, cupcakes, or vanilla pudding. For a festive presentation, arrange three sticks tied with baker’s twine and a sprig of rosemary as a hostess gift or attach a small tag labeling ingredients for neighbors.

Cultural Background

Peppermint-flavored confections have long been associated with winter celebrations in many Western cultures; the iconic candy cane dates to the 17th century in Europe where sugar sticks were often given to children. The tradition of pairing mint with chocolate grew as chocolate production became more refined. White chocolate, a relatively modern invention, offers a neutral, creamy base that highlights mint; combining crushed peppermint and white chocolate is a contemporary twist that blends old holiday flavors with modern confectionery techniques.

Seasonal Adaptations

For a Christmas palette, use red-striped candy canes or add a few drops of red food coloring swirled into a tiny portion of the melted mixture for a marbled effect. In winter you can layer in a pinch of ground ginger for warmth. For a spring-themed version, swap peppermint extract for orange or lemon oil and use pastel candy. To make miniature ornaments, pour into candy-cane-shaped silicone molds and tie with ribbon for tree decorations—these are best used as decorative pieces rather than edible after weeks on display.

Meal Prep Tips

Make a double batch and freeze half for later gift-giving. Portion into small clusters in silicone muffin liners before freezing to avoid sticking. Label containers with the preparation date and contents; if you plan to mail them, flash-freeze pieces on a tray before packing into boxes with insulating material. For on-the-go entertaining, pre-bag bundles of two or three sticks and place in a shallow tin with parchment for a portable, no-fuss dessert option.

These peppermint sticks are a small ritual that can make the holidays feel handmade and thoughtful. Whether you keep them for yourself or give them away, they bring a crisp, minty joy to cold evenings and a nostalgic note to seasonal celebrations. Try a batch this weekend and make a new holiday memory.