What are the Ingredients in Peppermint Sticks? A Breakdown

October 24, 2025 •

3 min read

Made from a sugary base cooked to a precise temperature, the ingredients in peppermint sticks are surprisingly simple yet yield a complex texture. While many recipes and commercial products include a few staple components, the final texture and flavor are determined by the precise blend of sweeteners, flavors, and processing methods.

Quick Summary

Peppermint sticks are made from a cooked syrup of sugar and corn syrup, flavored with peppermint oil or extract. Their unique, often melt-in-your-mouth texture is achieved by controlling the crystallization of the sugar, sometimes with additives like cream of tartar.

Key Points

Basic Ingredients: The core of a peppermint stick is a boiled sugar syrup made from sugar, corn syrup, and water.
Flavor Source: The refreshing mint taste comes from peppermint oil or extract, which contains the cooling compound menthol.
Color Additives: The iconic red and white stripes are created using certified food dyes, such as FD&C Red #40 and titanium dioxide.
Texture Control: Soft peppermint sticks use additives like cream of tartar to manage sugar crystallization, resulting in a melt-in-your-mouth feel.
Commercial vs. Homemade: Commercial versions often include more additives for uniformity, while homemade recipes use a more basic and natural ingredient list.
Candy Cane Distinction: Unlike brittle candy canes, peppermint sticks are deliberately processed to crystallize, giving them a distinct, non-shiny texture.

The Core Components of a Peppermint Stick

At its heart, a traditional peppermint stick is a boiled sugar candy, which means the fundamental ingredients are quite basic. The variations in texture (soft or hard), flavor intensity, and appearance come from how these core components are combined and processed.

The Sweetener Foundation: Sugar and Corn Syrup

The bulk of any peppermint stick consists of sweeteners, primarily a combination of sugar and corn syrup.

Sugar: The primary crystalline component, typically cane sugar or granulated sugar. It provides the sweetness and structure for the candy.
Corn Syrup: A crucial ingredient, corn syrup (or glucose syrup) is added to inhibit the crystallization of the sugar. Without it, the candy would be grainy. By managing the ratio of corn syrup to sugar, candy makers can control the final texture, producing a smoother, less brittle consistency.
Water: Water is used to dissolve the sugars and corn syrup, forming a liquid syrup that can be heated to the correct temperature. The water is boiled off during the cooking process.

The Flavor and Color of Peppermint Sticks

Beyond the sweeteners, flavoring and coloring agents are essential for creating the iconic look and taste of peppermint sticks.

The Flavoring

Peppermint Oil or Extract: The characteristic cooling sensation and minty flavor come from peppermint oil, a natural essential oil extracted from the peppermint plant. Menthol is the main active compound in peppermint oil that triggers the cool feeling on the tongue.
Artificial Flavorings: Some commercial products may use artificial flavors to mimic the taste of peppermint. These are lab-created compounds that provide a consistent flavor profile and are often more cost-effective.

The Coloring

Food Dyes: The classic red and white stripes are created using certified food colors. Common options include FD&C Red #40, FD&C Yellow #5, and FD&C Blue #1.
Titanium Dioxide: This compound is often used in commercial production to give the white parts of the candy an opaque, bright white appearance.

Additional Ingredients for Texture and Preservation

To achieve different textures and ensure shelf stability, other ingredients may be included, especially in commercial recipes.

Cream of Tartar: For "soft" peppermint sticks, cream of tartar is sometimes used to help control sugar crystallization, contributing to a melt-in-your-mouth texture.
Citric Acid: A small amount of citric acid can be used as a stabilizer.
Soy Lecithin: An emulsifier, soy lecithin may be added to help with the mixing and processing of ingredients.
Stabilizers: Commercial recipes may feature various stabilizers and preservatives to maintain freshness and texture over time.

Comparing Peppermint Sticks and Candy Canes

Although they share many ingredients, peppermint sticks and candy canes differ significantly in their final texture and shape due to variations in processing.


Feature	Peppermint Sticks	Candy Canes
Texture	Often soft and melt-in-your-mouth, achieved through controlled crystallization.	Hard and brittle, created by pulling the candy dough.
Shape	Straight sticks or pillows, without a hook.	The iconic J-shaped hook is a defining feature.
Crystallization	Deliberately worked to promote crystallization, resulting in a matte, opaque finish.	Pulled to create an opaque, white sheen, with glucose syrup inhibiting large crystal formation.
Key Additive	Can include cream of tartar for a softer texture.	Relies heavily on glucose syrup to prevent excessive crystallization.

Homemade vs. Commercial Peppermint Sticks

Homemade Recipe Ingredients

Creating peppermint sticks at home typically involves a very short, simple ingredient list:

Sugar
Corn Syrup
Water
Peppermint Extract (or oil)
Food Coloring

This simple composition results in a candy that is more rustic and less uniform in texture compared to mass-produced varieties.

Commercial Recipe Ingredients

Commercial production, on the other hand, often adds several ingredients for consistency and shelf-life:

Sugar
Glucose Syrup
Artificial Flavors
Certified Food Colors (FD&C dyes)
Titanium Dioxide
Emulsifiers (like soy lecithin)
Stabilizers and Preservatives

These additional ingredients allow for large-scale production with uniform results, but come at the cost of using less natural components. For an interesting look into the broader chemistry of mint candies, you can read more here: The Chemistry of Peppermint Candy.

Conclusion

While the basic foundation of sugar and corn syrup remains constant, the full ingredient list for peppermint sticks can vary widely between homemade and commercial products. For a soft, crumbly texture, additional agents like cream of tartar are used. For consistent color and flavor, commercial producers rely on artificial additives. Understanding what goes into this classic confection provides insight into the art and science of candy making, where a few simple components are transformed into a beloved treat.

Frequently Asked Questions

The primary sweeteners in peppermint sticks are a blend of sugar (sucrose) and corn syrup (or glucose syrup). Corn syrup is added to control crystallization and achieve the desired texture.

The flavor can come from either real peppermint oil, which contains menthol, or from artificial flavorings designed to replicate the peppermint taste. Homemade recipes often use extract or oil, while commercial products might use artificial versions.

The texture depends on how the sugar syrup is treated. Soft peppermint sticks, also known as porous sticks, are worked in a way that promotes crystallization, creating a more delicate, melt-in-your-mouth texture. Hard versions are cooked to a higher temperature and pulled, similar to candy canes.

The color is achieved using certified food dyes. FD&C Red #40 is a common ingredient for the red stripes, while titanium dioxide is often used to make the white sections opaque.

In some recipes, particularly for soft, old-fashioned peppermint sticks, cream of tartar is used to help control the sugar crystallization process, which contributes to the final soft and airy texture.

The main difference is texture and shape. Peppermint sticks are typically straight and have a softer, more crystallized texture, while candy canes are hard, brittle, and feature a hook shape. The crystallization process is deliberately managed differently for each.

Yes, it is possible to make peppermint sticks at home using natural ingredients. A simple recipe includes sugar, corn syrup, water, natural peppermint extract or oil, and natural food coloring options.