The Easiest Cool Whip Candy Recipe: Simple No-Bake Mints (Just 4 Ingredients!)

Welcome to the ultimate guide for creating melt-in-your-mouth, simple, no-bake confectioneries! If you are searching for a dessert that requires minimal effort, zero oven time, and delivers maximum customizable flavor, look no further than Cool Whip Candy. Often known as No-Bake Mints or two-ingredient fudge (though we add essential flavorings), this recipe transforms a simple tub of whipped topping and a mountain of powdered sugar into a firm, creamy, and wonderfully fudgy treat.

This delightful candy is a nostalgic favorite, perfect for holiday platters, party favors, or just satisfying a sudden sweet craving. Forget fussy tempering or complicated cooking techniques; the magic of Cool Whip Candy happens entirely in the mixing bowl and the refrigerator. We’ll walk you through every step, from turning sticky ingredients into a perfect candy dough to achieving those professional-looking, sharp-edged mints. Get ready to experience the easiest candy-making process of your life. Whether you choose classic vanilla, vibrant peppermint, or sophisticated almond, this recipe guarantees success every time. The resulting texture is unique softer than traditional fudge but firmer than a typical truffle, providing a perfect bite that dissolves beautifully on the tongue. This simple recipe proves that some of the best desserts require the least amount of work, making Cool Whip Candy a year-round staple in your kitchen.

Why You’ll Fall in Love with This Simple Cool Whip Candy Recipe

The culinary world is full of complicated desserts requiring precision thermometers and specific timing. Cool Whip Candy stands in beautiful opposition to that complexity. It is fundamentally an exercise in simplicity, yet the results taste sophisticated and luxurious. There are numerous reasons why this particular recipe will become your new go-to for quick sweets, whether you’re a seasoned baker or someone who rarely ventures beyond microwave popcorn.

Unbeatable Speed and Convenience

The entire active preparation time for this no-bake treat is typically under 15 minutes. Once you start mixing, the dough comes together quickly. While the chilling time is essential (we recommend patience!), the actual effort required is minimal. This makes Cool Whip Candy the perfect last-minute dessert or hostess gift when you realize you have an unexpected gathering. There is no need to preheat an oven or stand over a hot stove, which is especially appealing during warmer months when you want to keep the kitchen cool.

The Magic of No-Bake Mints

The fact that this is a truly no-bake recipe cannot be overstated. By utilizing the stability and creamy texture of thawed Cool Whip, we bypass the need for butter, heating, and melting often required in traditional fudge recipes. This not only speeds up the process but also eliminates the potential for scorching or crystallization, which are common pitfalls in homemade candy. You simply mix, press, chill, and cut. For those who adore simple confectionery, this method is truly revolutionary. If you love fast, decadent treats, you might also enjoy our recipe for Hot Chocolate Fudge, which shares a similar spirit of ease and richness.

Endless Flavor Customization and Versatility

One of the most enjoyable aspects of making Cool Whip Candy is the ability to easily customize flavors and colors. The base is neutral, acting as a perfect canvas for any extract or coloring you desire. Imagine:

• Peppermint Mints: Use peppermint extract and a touch of green food coloring for holiday cheer.
• Birthday Cake Bites: Use vanilla or almond extract and sprinkle funfetti or edible glitter over the top before chilling.
• Tropical Treats: Opt for coconut or pineapple extract for a summery twist.
• Citrus Zest: Lemon or orange extract paired with a bright yellow or orange hue creates refreshing seasonal treats.

Because the flavor primarily comes from the extract, you can make several small batches simultaneously with different flavors simply by dividing the dough in Step 3.

The Perfect Texture

The ratio of powdered sugar to whipped topping achieves a truly unique texture dense, yet yielding, with a remarkably smooth finish. It’s solid enough to hold its shape perfectly when cut into neat squares, but soft enough to instantly melt in your mouth. This creamy consistency is what elevates the simple ingredients into a special occasion sweet. Unlike granular fudge, Cool Whip Candy offers a velvety smoothness that is incredibly satisfying.

Ultimately, this recipe delivers maximum impact with minimum effort. It is foolproof, versatile, quick, and irresistibly delicious, solidifying its place as a favorite among easy homemade confectioneries.

Why You Should Try This Recipe Now: The Secret to Beginner-Friendly Candy Making

If you’ve ever felt intimidated by the idea of making candy at home, the time to conquer that fear is now, and the tool to do it with is this Cool Whip Candy recipe. This isn’t just another dessert idea; it’s a gateway to confidence in the kitchen, proving that complex flavors and textures can be achieved with the simplest pantry staples.

The Low-Risk, High-Reward Dessert

Unlike baking bread or making delicate custards, there are very few ways to catastrophically mess up this candy. The mixture is highly forgiving. If it’s too sticky, you add a spoonful of powdered sugar. If it’s too dry (which is rare), you can add a tiny dollop of extra thawed Cool Whip. The ingredient list is inexpensive, meaning that even if something goes slightly awry, you haven’t wasted high-cost specialty items.

For parents, this recipe is also fantastic for involving children. Because there is no heat involved, kids can safely participate in the measuring, mixing, and most excitingly, the coloring and shaping stages. It’s a wonderful rainy-day activity that results in a delicious, shared treat.

Perfect for Gifting and Entertaining

Homemade sweets are always appreciated, but often require significant time investment. Cool Whip Candy makes sophisticated gifting accessible. Cut the pieces into elegant diamond shapes, place them in miniature cupcake liners, and package them in a decorative box. They keep well in the refrigerator for over a week, meaning you can prepare them days ahead of any event, freeing up your valuable time for other preparations.

A Versatile Base for Decorations

The solid, smooth surface of the chilled candy block is perfect for further decoration. Once cut, you can:

• Drizzle with melted chocolate (white, milk, or dark).
• Dip the bottoms in crushed nuts or sprinkles.
• Press a whole pecan or cherry half onto the top before chilling.

This ability to easily enhance the aesthetic appeal means your simple no-bake mints can adapt to any season or theme, from festive Christmas peppermint squares to elegant, pastel-colored wedding shower favors. It truly elevates the status of this four-ingredient wonder.

The Texture Transition: From Dough to Delight

Understanding the transition the dough makes is key to appreciating this recipe. You start with a sticky, creamy mixture, which quickly evolves into a stiff, almost clay-like consistency due to the massive intake of confectioners’ sugar. This transformation is necessary. The sugar is what absorbs the moisture from the whipped topping and locks in the shape. When chilled, this structure becomes the dense, rich, fudgy texture that defines homemade Cool Whip Candy, a texture far superior to store-bought mints.

Whether you need a quick dessert for tonight or are planning ahead for a holiday party, the simplicity and reliable deliciousness of this recipe make it a must-try. Start making your batch of creamy, customized no-bake mints today!

Ingredients and Essential Equipment for Perfect Cool Whip Candy

Achieving the perfect, moldable dough for Cool Whip Candy relies on having the right ingredients in the correct proportions, along with the necessary tools to handle the very thick mixture. While the ingredient list is short, the quality and preparation of these components are crucial for success.

Detailed Ingredient Breakdown

The magic of this recipe lies in the synergistic reaction between the thawed whipped topping and the large volume of fine sugar. Here is a detailed look at what you need and why each element is important:

Confectioners’ Sugar (Powdered Sugar): 1 full pound (approximately 4 cups), plus extra for dusting.

This is the foundation of your Cool Whip Candy. Confectioners’ sugar (also known as icing sugar) is essential because it contains a small amount of cornstarch, which prevents caking and helps the candy set into a firm, non-sticky block. Unlike granulated sugar, which would create a gritty texture, powdered sugar dissolves instantly into the Cool Whip, creating that desired smooth, fudgy consistency. The full pound is mandatory; resist the urge to reduce this quantity, as the candy will not set properly otherwise, resulting in a sticky, unusable mess. Sifting is highly recommended, as it eliminates any potential clumps that could spoil the final smooth texture of your no-bake mints.

Frozen Whipped Topping (Cool Whip): 8 ounces (1 standard tub), completely thawed.

Cool Whip is the binding agent and the source of the creamy, rich flavor. It’s crucial that the topping is completely thawed but still cold. Do not try to use freshly whipped cream or a non-dairy topping that doesn’t contain the stabilizers found in Cool Whip; the structure will not hold up to the mixing process or chilling. The stabilizers are key to achieving the dense, firm structure needed for the finished Cool Whip Candy.

Extract: 1 teaspoon of Vanilla Extract, Peppermint Extract, or Almond Extract (depending on desired flavor).

The extract is where the flavor profile of your candy comes alive. Always use a high-quality extract for the best results. Peppermint is highly popular, especially around the holidays, but vanilla creates a classic, buttery flavor. Almond extract provides a unique, sophisticated taste that pairs beautifully with food coloring. Remember that strong extracts, like peppermint or almond, can be overpowering; start with slightly less than a teaspoon if you are unsure, and taste-test the mixture before adding the final sugar quantities.

Salt: 1/4 teaspoon of fine table salt.

While this is a sweet recipe, salt is necessary to balance the intense sweetness of the powdered sugar. It prevents the candy from tasting cloyingly sweet and enhances the chosen extract flavor, adding depth and complexity to the overall taste profile of your homemade mints.

Food Coloring (Optional): 3-5 drops of gel or liquid food coloring (e.g., green, pink, or purple).

Coloring is purely aesthetic but highly recommended for fun or thematic candy. Gel food coloring provides the most vibrant color with minimal liquid, preventing changes to the dough consistency. If you use liquid coloring, ensure you mix it in fully before adding the final amounts of sugar.

Non-stick Cooking Spray: For preparing the pan.

A necessary step to ensure the parchment paper handles smoothly lift the heavy candy block out once it’s set. This provides an extra layer of non-stick protection.

Recommended Equipment for Candy Success

While this recipe is simple, the consistency of the dough becomes extremely thick. Having the right tools on hand will save you time and arm strength. For more insights on making rich, easy sweets, check out our guide on Easy Chocolate Fudge.

• Large Mixing Bowl: You need ample space to combine the full pound of sugar without spillage. Choose a sturdy bowl, especially if mixing by hand.
• Electric Hand Mixer or Stand Mixer (Recommended): This is highly advised. When the mixture transitions from a batter to a dough, it becomes dense and sticky. A stand mixer with a dough hook or a powerful hand mixer simplifies the process immensely. You will thank yourself for avoiding the hand-mixing effort required for such a stiff dough.
• Spatula: Essential for scraping down the sides of the bowl during mixing and for pressing the dough into the pan.
• 8×8 inch Square Baking Dish or a 9×5 inch Loaf Pan: These sizes provide the best thickness for the final candy pieces. An 8×8 pan yields thinner squares, while the loaf pan creates thicker, more substantial mints.
• Parchment Paper or Wax Paper: Absolutely crucial. You must line the pan completely, creating “handles” that hang over the sides. This ensures you can lift the dense, chilled block out without breaking or damaging it.

Proper preparation of your equipment specifically lining the pan is just as important as the mixing process itself. Using parchment paper handles transforms the otherwise difficult task of removing the large, solid block of Cool Whip Candy into an effortless lift, leading to perfect results every time.

Step-by-Step Guide: How to Make Perfect Cool Whip Candy (800-900 words)

Follow these detailed steps carefully to transform simple ingredients into elegant, rich, and perfectly set Cool Whip Candy mints. Precision in the mixing process is key to achieving the ideal fudgy texture.

Step 1: Prepare the Pan and Ingredients

This initial phase focuses on setting the stage and combining the wet, flavor-carrying ingredients.

1. Pan Preparation is Paramount: Line the 8×8 inch baking dish or 9×5 inch loaf pan completely with parchment paper or wax paper. Ensure excess paper hangs over all four sides like handles. This simple preparation step guarantees effortless removal of the finished candy block. Lightly spray the parchment paper with a non-stick cooking spray for extra insurance against sticking.
2. Sifting (Optional but Recommended): Measure out the entire pound of confectioners’ sugar. For the smoothest possible texture in your final Cool Whip Candy, take the time to sift the sugar. This removes any hard lumps or compressed portions. Set the sifted sugar aside, ready to be incorporated.
3. Combine Wet Ingredients: In a large mixing bowl, place the entire thawed 8-ounce container of Cool Whip, the 1 teaspoon of desired extract (Vanilla, Peppermint, Almond, etc.), and the 1/4 teaspoon of salt. Using a spatula or an electric mixer set on low speed, mix these ingredients until they are just combined and homogenous.

Step 2: Create the Candy Dough

This is the most critical stage, where the mixture transitions from a liquidy batter into a stiff, moldable dough. It requires careful, gradual incorporation of the sugar.

1. Add Sugar Gradually: Start by incorporating 2 cups (half of the powdered sugar) into the wet mixture. If using an electric mixer, keep the speed low to prevent the sugar from poofing out of the bowl. Mix thoroughly until the sugar is fully absorbed and the mixture is smooth. The consistency should now be very thick, like a heavy frosting.
2. Scrape the Sides: Stop the mixer and use a spatula to meticulously scrape down the sides and bottom of the bowl. This ensures that no pockets of pure Cool Whip remain unincorporated, which could lead to inconsistent setting later.
3. Continue Adding Sugar: Add the remaining 2 cups of sugar, incorporating one cup at a time. As the last two cups of sugar are added, the mixture will become exponentially stiffer and heavier. If you are using a stand mixer, you may need to switch to the dough hook attachment. If using a hand mixer, be careful not to overload the motor. If mixing by hand, switch to a robust wooden spoon or sturdy spatula, as the dough will require significant effort to turn over.
4. Achieve Proper Consistency: The final mixture must be extremely thick what we call the “candy dough.” It should pull away from the sides of the bowl and look less like fudge and more like thick, stiff clay or playdough. The mixture must be firm enough to handle without excessive sticking. If, after incorporating the entire pound of sugar, the dough still feels overly sticky (this can happen depending on the humidity or the thaw level of your Cool Whip), add an extra tablespoon or two of confectioners’ sugar until the dough is manageable and easy to press into the pan.

Step 3: Coloring and Shaping (Optional but Fun)

Now that the dough has reached the correct consistency, you can customize the appearance of your no-bake mints.

1. Add Coloring: If you are coloring your Cool Whip Candy (e.g., green for mint or pink for almond), add 3 to 5 drops of gel food coloring now. Use a spatula or lightly dusted hands to knead the color evenly throughout the dough until a uniform shade is achieved. Kneading for 30 seconds to a minute should suffice.
2. Transfer to Pan: Dump the heavy, thick candy dough mixture into the prepared 8×8 inch or loaf pan.
3. Press and Smooth: This is a crucial step for achieving professional-looking mints. Use the back of a spatula, a small measuring cup, or your hands (lightly dusted with powdered sugar) to firmly press the dough evenly into the pan, extending all the way to the corners. Ensure the top surface is as smooth and flat as possible. A uniform thickness across the entire pan guarantees even cutting later. For best results, press down hard to eliminate air pockets.

Step 4: Chill and Cut

Patience in this final stage is the difference between a gooey mess and perfectly set Cool Whip Candy.

1. Initial Chill: Cover the pan tightly with plastic wrap to prevent the candy from drying out or absorbing refrigerator smells. Transfer it to the refrigerator. Chill the candy block for a minimum of 4 hours, or ideally, overnight. The chilling time is absolutely critical for the candy to fully set, firm up, and achieve its signature fudgy, non-sticky texture.
2. Remove and Dust: Once the block is fully set (it should feel very firm to the touch), use the parchment paper overhang handles to carefully lift the entire block of Cool Whip Candy out of the pan and onto a clean cutting board.
3. Cutting: Dust the top surface of the candy block and the blade of a sharp knife lightly with powdered sugar. Use the knife to slice the candy into small, manageable pieces. For traditional bite-sized mints, 1-inch squares or diamond shapes work best. Wipe the knife clean between cuts for the sharpest, cleanest edges. If you enjoy cutting precise squares of candy, this is similar to slicing holiday fudge just be sure to keep the blade clean. Our recipe for Peppermint Swirl Fudge offers great visual tips on precise cutting.
4. Final Set: If the pieces soften slightly while cutting, return them to the refrigerator on a baking sheet lined with parchment paper for a final 15-30 minutes to firm up before serving.

Tips, Troubleshooting, and Flavor Variations for No-Bake Mints

While the Cool Whip Candy recipe is inherently simple, understanding how to tweak it and avoid minor mistakes ensures a perfect batch every time. These tips will help you master the process and explore exciting new flavor combinations.

Troubleshooting Common Texture Issues

The success of these no-bake mints hinges on the final texture firm yet smooth. If you encounter any issues, here are the likely culprits and their solutions:

Problem: The Dough is Too Sticky/Won’t Form a Block

Cause: Insufficient powdered sugar or too warm/wet Cool Whip. The sugar-to-Cool Whip ratio must be precise to absorb all the moisture.

Solution: Continue to knead or mix in extra confectioners’ sugar, one tablespoon at a time, until the dough is firm enough to easily press into the pan without leaving massive residue on your hands or the spatula. It should feel slightly tacky, but not aggressively sticky. If your Cool Whip was runny when thawed, you may need 1/4 to 1/2 cup extra powdered sugar overall.

Problem: The Finished Candy is Crumbly or Dry

Cause: Too much powdered sugar or over-mixing, which can dry out the mixture.

Solution: If the mixture is still in the bowl, try adding half a teaspoon of extra thawed Cool Whip (or a few drops of water/milk) to rehydrate the dough. If the candy has already set and is crumbly when cutting, unfortunately, it is difficult to salvage entirely, but you can crumble the pieces and use them as a topping for ice cream or milkshakes.

Flavor and Aesthetic Variations

The beauty of Cool Whip Candy is its versatility. Change the extract and color for a completely different result:

1. Citrus Explosion: Use 1 teaspoon of Lemon or Orange extract. Pair with yellow or orange coloring. For an extra kick, grate a teaspoon of fresh zest into the initial wet mixture.
2. Cookie Dough Hybrid: Use Vanilla extract and mix in 1/4 cup of mini chocolate chips before pressing the dough into the pan.
3. Nutty Perfection: Use Almond extract and mix in 1/4 cup of finely chopped pecans or walnuts.
4. Coffee Break Mints: Use 1 teaspoon of strong, cooled espresso (or 1/2 teaspoon of coffee extract) and light brown food coloring for a mocha flavor.
5. Holiday Spice: Swap out the extracts for 1/2 teaspoon of Maple extract and a pinch of cinnamon for a fall-themed treat.

Vegan and Dietary Considerations

While the traditional recipe relies on dairy-based Cool Whip, it is possible to adapt this recipe:

• Vegan Option: Replace traditional Cool Whip with a stable, thick vegan whipped topping (like CocoWhip or certain specific brands of non-dairy whipped topping). Be mindful that vegan versions may contain more moisture, so you may need slightly more powdered sugar to achieve the stiff dough consistency.
• Gluten-Free: This recipe is naturally gluten-free, provided you ensure all extracts and colorings are certified gluten-free.

Storage Pointers

Always store Cool Whip Candy in the refrigerator. It is essential that this candy remains cold to maintain its firm, fudgy texture. Store it in an airtight container between layers of wax or parchment paper for up to 10 days. If you need longer storage, these mints freeze beautifully. Wrap the individual pieces tightly and store them in a freezer-safe container for up to 3 months. Thaw them in the refrigerator for the best texture.

For more baking inspiration and sharing your creations, be sure to visit our Pinterest board: Cocina Facilita Blog on Pinterest.

Understanding the Sweetness: Nutritional Insights of Cool Whip Candy

As a confection primarily composed of whipped topping and powdered sugar, Cool Whip Candy is undeniably a treat designed for indulgence. While we are providing generalized estimations, the precise nutritional profile will vary based on the exact brand of whipped topping and the type of extract used. It is important to view this candy as a delicious, high-sugar dessert and enjoy it in moderation.

General Nutritional Estimates (Per 1-inch Square Mint)

Assuming the recipe yields approximately 64 small 1-inch square mints (from an 8×8 pan cut into 8 rows of 8):

• Calories: Approximately 60–80 calories per square.
• Carbohydrates: 12–18 grams (almost entirely from simple sugars).
• Total Fat: 1.5–3 grams (from the whipped topping).
• Protein: Less than 0.5 grams.

The primary benefit of this recipe is its role as a quick, satisfying dessert, providing energy primarily through carbohydrates (sugars).

Analysis of Key Ingredients

It is important for those monitoring their sugar intake to note that Cool Whip Candy is almost pure sugar. A full pound of confectioners’ sugar provides over 1800 calories and roughly 450 grams of sugar alone. Since the entire batch is divided into 64 servings, portion control is key to enjoying this treat responsibly.

• Confectioners’ Sugar: Provides structure and sweetness. The small amount of cornstarch helps stabilize the final product.
• Whipped Topping: Adds richness, creaminess, and the necessary moisture content. Because it’s stabilized, it holds its structure much better than fresh whipped cream, which is why the no-bake method works so well.

The Advantage of Homemade Treats

While high in sugar, making your own Cool Whip Candy offers a significant advantage over many commercial candies: control. You know exactly what goes into your recipe. You are skipping artificial preservatives, high-fructose corn syrup, and unnecessary emulsifiers often found in store-bought confectionery. Furthermore, you can choose organic or natural food colorings, and you control the intensity of the flavor extract, tailoring the taste exactly to your preference.

Serving Suggestions for Healthier Enjoyment

To incorporate this decadent treat into a balanced diet, consider:

1. Mindful Portioning: Stick to the small, 1-inch square serving size, as the richness means a little goes a long way.
2. Pair with Fiber: Serve the mints alongside fresh fruit (like strawberries or blueberries) to add dietary fiber and complexity to the dessert plate.
3. Use as Decoration: Cut the pieces smaller (1/2 inch) and use them sparingly as garnish on baked goods or bowls of Greek yogurt instead of consuming a full square.

Enjoying Cool Whip Candy is about savoring the experience the creamy texture and bright flavor in a small, satisfying dose. Because it is so rich, even the smallest piece feels like a luxurious indulgence.

Frequently Asked Questions About Cool Whip Candy

Conclusion: Embrace the Ease of Homemade Cool Whip Candy

We’ve now journeyed through the incredibly simple process of creating one of the easiest, yet most satisfying, homemade treats available: Cool Whip Candy. This recipe is a true testament to the philosophy that the best desserts don’t need to be complicated. With just four core ingredients thawed whipped topping, a pound of powdered sugar, extract, and salt you can produce professional-quality, melt-in-your-mouth mints that are perfect for any occasion.

The secret lies in the precise ratio, which transforms a sticky mixture into a dense, firm dough capable of holding a clean cut after chilling. Remember the key takeaways for success: always line your pan with parchment paper handles, use an electric mixer to handle the stiff dough, and allow adequate chilling time (four hours minimum, overnight is best) to achieve that signature fudgy texture. This no-bake versatility makes Cool Whip Candy an ideal choice for the busy baker or anyone seeking a quick, low-fuss recipe. The ability to customize the color and flavor means you can easily adapt this base recipe for every holiday, season, or personal preference.

Whether you choose classic vanilla, vibrant peppermint, or a surprising fruit flavor, these homemade mints are guaranteed to impress your family and friends. We encourage you to try this recipe today and discover the joy of effortless candy making. Once you realize how easy it is to make your own no-bake confections, you may find yourself exploring other simple recipes like our 3-Ingredient Peanut Butter Balls.

We love hearing about your kitchen successes! Did you try a unique flavor combination? Do you have any tips for getting those extra-sharp edges? Please share your experiences and variations on this simple Cool Whip Candy recipe in the comments below. Happy candy making!

Cool Whip Candy (Easy No-Bake Mints)

This simple, no-bake recipe transforms confectioners' sugar and Cool Whip into soft, fudgy, melt-in-your-mouth mints or candies, perfect for holidays, gift-giving, or a quick sweet treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 4 hours hrs 15 minutes mins

Servings: 60 mints (1-inch squares)

Course: Candy, Dessert

Cuisine: American

Calories: 35

Ingredients Equipment Method Notes

Ingredients

  

Candy Ingredients

• 1 pound Confectioners' Sugar (Powdered Sugar) (approximately 4 cups), plus extra for dusting.
• 8 ounces Frozen Whipped Topping (Cool Whip) 1 standard tub, completely thawed.
• 1 teaspoon Extract Use Vanilla, Peppermint, or Almond extract for desired flavor.
• 1/4 teaspoon Fine Table Salt
• 3-5 drops Food Coloring (Optional) Use gel food coloring for vibrant colors.
• Non-stick Cooking Spray For preparing the pan.

Equipment

• Large Mixing Bowl
• Electric Hand Mixer or Stand Mixer
• 8x8 inch square baking dish or 9x5 inch loaf pan
• Parchment paper or Wax paper

Method

 

Step 1: Preparation and Combining Wet Ingredients

1. Line an 8x8 inch square baking dish (or 9x5 inch loaf pan for thicker mints) completely with parchment paper, ensuring extra paper hangs over the sides. Lightly spray the parchment paper with non-stick cooking spray.
2. In a large mixing bowl, combine the completely thawed 8-ounce Cool Whip, the 1 teaspoon of desired extract (Peppermint, Vanilla, etc.), and the 1/4 teaspoon of salt. Mix briefly using a spatula or mixer on low speed until just combined.

Step 2: Forming the Candy Dough

1. Sift the confectioners' sugar if desired. Begin incorporating the sugar by adding the first 2 cups (half of the pound) to the wet mixture. Mix thoroughly on low speed. The mixture will quickly thicken.
2. Continue adding the remaining 2 cups of sugar, one cup at a time. The mixture will become extremely stiff. You may need to switch to a strong spoon, spatula, or a dough hook attachment to finish mixing.
3. Mix until a thick, moldable dough forms that pulls away from the sides of the bowl. If the dough remains overly sticky (depending on humidity), add an extra tablespoon of confectioners' sugar until it is firm enough to handle.

Step 3: Coloring and Chilling

1. If coloring the candy, add 3-5 drops of food coloring now. Knead the color evenly into the dough by hand (dusting your hands with powdered sugar if needed) until the desired shade is achieved.
2. Transfer the candy dough into the prepared pan. Use the back of a spatula or your hands to firmly press the dough evenly into the pan, ensuring the top surface is smooth and flat.
3. Cover the pan tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, allowing the candy block to fully set and firm up.

Step 4: Cutting and Serving

1. Use the parchment paper overhang to lift the fully set candy block out of the pan and place it onto a cutting board. Lightly dust the top of the block and the blade of a sharp knife with powdered sugar.
2. Slice the block into small 1-inch squares or desired bite-sized shapes. Wipe the knife clean between cuts for the sharpest edges. Serve immediately or return to the refrigerator for a few minutes if they soften during cutting.

Notes

Flavor Variations: For a classic Christmas mint, use peppermint extract and green food coloring. For a fruity twist, try strawberry extract or almond extract. Ensure your Cool Whip is fully thawed before starting; if it's too cold, it will not combine smoothly with the sugar.

Storage: Store Cool Whip Candy in an airtight container between layers of wax paper or parchment paper in the refrigerator for up to 10 days. Do not store at room temperature as the candies will soften.