Candied Mint Leaves

Candied Mint Leaves

Tinged with a hint of peppermint, these sweet candy leaves can be holiday dessert decor or festive table fare.


4 to 6 dozen pieces


  • 8 ounces cream cheese, softened
  • 2 pounds Domino® Confectioners Sugar plus additional for kneading
  • 1 tablespoon peppermint extract
  • green food coloring
  • Domino® Granulated Sugar for rolling
  • plastic leaf molds


Beat cream cheese until light and fluffy. Gradually add confectioners' sugar, beating well. Mixture will be dry and crumbly. Add peppermint extract; mix well.

Divide and color half of mixture with green food coloring.

Candy may be bagged in plastic and held at room temperature for several days at this point, if desired. If mixture becomes sticky as it stands, knead in more confectioners' sugar until candy is smooth and pliable.

To create leaves, pinch off a small piece of candy; roll into a ball. Roll ball in granulated sugar and press, one at a time, into plastic molds. Immediately turn mold over to release candy leaves, one at a time.

Place candy leaves on waxed or parchment paper-lined baking sheets; allow to dry, uncovered, overnight.

Store in an airtight container at room temperature.


Plastic leaf molds are available where cake decorating supplies are sold.