This batch of homemade Christmas peppermint sticks was born from a late-night impulse to turn leftover candy canes into something sharable and pretty. I first made them one December after a holiday party when the candy bowl was overflowing; instead of letting the canes sit in a drawer, I crushed them and stirred them into melted white chocolate. The result was bright, peppermint-forward sweets with a clean, creamy melt from the chocolate and a satisfying crunch from the candy — exactly the kind of small indulgence that tastes like the holidays.

What makes these peppermint sticks special is their simplicity and the contrast of textures: creamy, slightly sweet white chocolate against shards of cooling candy cane that pop with peppermint oil. They set quickly in the freezer, which makes them perfect for last-minute hostess gifts or to keep on hand for unexpected company. I love that you can tailor the intensity of the mint by adjusting how much crushed candy you fold in, and that a high-quality white chocolate (I use Ghirardelli or Valrhona when I want the smoothest finish) transforms a handful of pantry ingredients into something charming and elegant.

Ingredients

• Candy canes (12): Choose classic peppermint-flavored canes for the brightest mint taste. If you can, buy hard candy canes rather than soft, chewy varieties; they crush more cleanly and provide a better crunch. I look for name-brand canes or artisan candies with simple ingredients for a pure peppermint flavor.
• Peppermint extract (1 teaspoon): A little goes a long way. Use a good-quality pure peppermint extract, not peppermint oil, to avoid an overly concentrated cooling sensation. If your extract is very strong, start with 1/2 teaspoon and taste a small scrap of chocolate before adding more.
• White chocolate, 12 ounces: High-quality baking or confectionery grade white chocolate yields the smoothest melt and gloss. Brands I reach for are Ghirardelli or Callebaut; avoid white chocolate chips labeled for baking only because stabilizers can prevent a glossy finish. Chop if using bars for quicker, even melting.
• Optional sea salt: A tiny pinch per batch balances sweetness — especially useful if your white chocolate is very sweet. Sprinkle a little flaked sea salt on top for contrast.
• Optional festive additions: Crushed red nonpareils or a dusting of cocoa nibs for texture contrast. Keep additions minimal so peppermint remains the star.

Instructions

Step 1 — Prep the candy canes: Place the 12 candy canes into a sturdy freezer or heavy-duty zipper bag. Seal tightly and use a rolling pin or meat tenderizer to crush them into small, irregular pieces. Aim for a mixture of dust and small shards so some melt into the chocolate and some remain crunchy. Set aside about 1/2 cup of pieces for sprinkling on top. Step 2 — Melt the chocolate: Set up a double boiler: bring an inch of water to a gentle simmer and place a heatproof bowl on top, ensuring the bowl does not touch the water. Add the 12 ounces of chopped white chocolate and stir frequently on low heat until completely smooth, about 6–8 minutes. Alternatively, microwave in 20-second bursts at 50% power, stirring between bursts to prevent scorching. Step 3 — Fold in peppermint and candy: Remove the bowl from heat and stir in 1 teaspoon of peppermint extract. Fold in crushed candy cane pieces gradually, 1/2 cup at a time, tasting as you go until the mint level suits you. Reserve extra pieces for texture on top. Stir just enough to distribute pieces evenly without dissolving them completely. Step 4 — Mold the mixture: Pour the mixture into a clean ice cube tray or silicone mold, filling each cavity evenly. Tap the tray gently on the counter to release air bubbles and level the surface. If desired, sprinkle reserved candy shards and a pinch of sea salt on each cavity for decoration and crunch. Step 5 — Freeze and set: Place the filled tray in the freezer for about 1 hour, or until the pieces are completely firm. Remove from the freezer and pop the peppermint sticks out of the tray. Store in an airtight container in the refrigerator for up to two weeks or freeze for longer storage.

Storage Tips

Store the peppermint sticks in an airtight container layered between sheets of parchment paper to prevent sticking. Keep the container in the refrigerator if you plan to enjoy them within two weeks; for longer storage, freeze them in a single layer in a sealed freezer bag for up to three months. When freezing, label the bag with the date. To serve, remove the desired number of sticks and let them sit at room temperature for 5–10 minutes to take the chill off so the white chocolate regains a silky texture without becoming soft.

Ingredient Substitutions

If you prefer a less sweet option, use high-cocoa white chocolate with less sugar or blend in 1 ounce of unsweetened cocoa butter to temper sweetness subtly. For a dairy-free version, choose a vegan white chocolate made from cocoa butter and plant-based milk solids — results are similar but may set a bit softer, so extend freezing time. You can substitute peppermint extract with crushed dried mint for a milder flavor, but use about twice as much crushed dried mint to achieve a similar brightness. Avoid using flavored hard candies with oils (like citrus) unless you want a different flavor profile.

Serving Suggestions

Serve the sticks alongside dark coffee or espresso to cut through sweetness, or place a few on a dessert platter with shortbread cookies and roasted nuts for variety. They make charming additions to holiday dessert tables or on top of cupcakes for a decorative accent. For gifting, stack six in a cellophane bag with tissue paper and tie with ribbon; include a small card suggesting they pair well with cocoa or mulled wine.

Cultural Background

Candy canes are associated with winter holidays in many Western countries; legend ties the cane shape to shepherds' crooks and the red stripe to charity or sacrifice in Christian storytelling. Using crushed candy canes in confections is a modern twist that celebrates both nostalgia and convenience — turning a simple peppermint candy into a textural element for many festive treats. This method reflects an American tradition of repurposing seasonal confections into small homemade gifts or adornments for holiday baking.

Seasonal Adaptations

In winter, emphasize the peppermint: add extra crushed candy and a sprinkle of finely grated orange zest for a bright citrus-mint twist. For Valentine's Day, substitute a portion of the candy canes with pink strawberry candies or use colored sugar sprinkles. During summer parties, swap peppermint extract for crushed spearmint and use a lighter white chocolate thinly poured into mini molds for delicate mint-dotted candies.

Meal Prep Tips

These are excellent for simple sweet prep: make multiple batches and portion into small gift bags for the month leading up to the holidays. To speed production, prep candy canes in advance and store the shards in a sealed bag at room temperature for a few days. Melt chocolate just before assembly for the best fluidity, and have trays lined and ready so you can pour continuously. Label batches with flavor notes if you try variations.

Making these peppermint sticks has become one of those small rituals that signals the holiday season in my home: easy to prepare, joyful to share, and endlessly adaptable. I hope you enjoy making a batch and discovering your own little traditions around them.