Ingredients
Equipment
Method
- In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and beat until fluffy. Mix in the peppermint extract and salt.
- Use a small cookie scoop to portion and roll the mixture into 1-inch balls. Place on a parchment-lined baking sheet and freeze for at least 30 minutes until firm.
- Place crushed candy canes in a shallow dish. In a separate bowl, melt the white candy melts and coconut oil in the microwave in 30-second intervals, stirring until smooth.
- Dip each frozen ball into the melted candy, allow excess to drip off, and then immediately roll in the crushed candy canes to coat completely. Place on the baking sheet to set.
- Let the peppermint balls rest at room temperature for 15-20 minutes until the coating is fully hardened before serving.
Notes
Don't Skip the Chill: Freezing the cream centers is the most important step for success.
Perfect Your Coating Consistency: If your candy melt coating seems too thick, add another 1/2 teaspoon of coconut oil until it flows smoothly.
Work in Batches: If your kitchen is warm, consider taking only a few peppermint balls out of the freezer at a time to ensure they stay firm for dipping.
Tap for Smoothness: After lifting a dipped ball from the candy melts, gently tap the fork on the side of the bowl to help the excess drip off.
Perfect Your Coating Consistency: If your candy melt coating seems too thick, add another 1/2 teaspoon of coconut oil until it flows smoothly.
Work in Batches: If your kitchen is warm, consider taking only a few peppermint balls out of the freezer at a time to ensure they stay firm for dipping.
Tap for Smoothness: After lifting a dipped ball from the candy melts, gently tap the fork on the side of the bowl to help the excess drip off.