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–+ servings
pink peppermint ice in a brown candy box on a white marble counter.

Pink Peppermint Ice

Mimi Council
A copycat version of the iconic Fannie May candy, but this recipe for Pink Peppermint Ice uses organic ingredients! These candies are are refreshing peppermint white chocolate with the subtle crunch of candy canes inside every bite.
5 from 1 vote
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Makes 25 candies
Calories 49 kcal

Equipment

  • Digital Food Scale
  • Heatproof Mixing Bowl
  • Small Pot
  • Chocolate Thermometer
  • Square Candy Molds

Ingredients
 
 

  • 226 grams white chocolate (finely chopped)
  • ¼ teaspoon beet powder
  • ¼ teaspoon peppermint extract
  • 50 grams crushed candy canes

Instructions
 

  • To create a double boiler, fill a small saucepan with about 1 inch of water. Place a heatproof bowl on top, do not let the bowl touch the water. Add about 80% of the white chocolate into the heatproof bowl and melt until it reaches 100°F on a chocolate thermometer. Remove from heat and add in the remaining 20% of chocolate and let it come down to 89°F. (If you don't want to temper the chocolate, you can just melt in a microwave safe bowl, doing 30 second intervals, stirring between each one to prevent burning).
  • Add in the beet and powder peppermint extract and stir to combine completely. Then add in the peppermint crunch and stir to combine completely.
  • Pour the white chocolate mixture into the candy molds, only filling them about half way. Place the tray on a baking sheet, so they set up evenly. Place the baking sheet in the freezer to set the chocolate and so they will remove easily from the molds. Allow to set for a couple hours, then remove candy from molds.
  • Store in a cool dry place, or in the fridge.

Video

Notes

Tips
  • Always weigh ingredients for the best results.
  • You don't have to temper the chocolate, this is totally optional. For more info on tempering, check out How to Temper Chocolate for Candy Making. If you don't temper the chocolate, you'll just want to store in the fridge.
  • You can use crushed up candy canes or you can use a peppermint crunch for ease. I really love India Tree's Nature's Colors Peppermint Crunch as it's free of artificial colors and you don't need to chop candy canes!
  • High Altitude — Follow the recipe as noted.

Nutrition

Calories: 49kcalCarbohydrates: 5gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 8mgPotassium: 26mgFiber: 0.02gSugar: 5gVitamin A: 3IUVitamin C: 0.05mgCalcium: 18mgIron: 0.02mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!