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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.
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Prep Time 15 minutes
Total Time 4 hours 15 minutes
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.