In a medium mixing bowl, combine 2 cups of powdered sugar, 1 tablespoon of light corn syrup, 2 tablespoons of softened unsalted butter, ½ teaspoon of peppermint extract, and 1 tablespoon of milk. Use a rubber spatula to mix until a smooth and pliable dough forms.

If the mixture feels too sticky, sprinkle in more powdered sugar, a tablespoon at a time.

Divide the peppermint dough evenly into three portions.

Leave one portion plain white, tint one portion red using red gel coloring, and tint the last portion green using green gel coloring.

Knead each portion gently until the color is uniform.

On a clean surface dusted with powdered sugar, roll each colored dough into ropes about ½-inch thick.

For striped candy, twist the three ropes together and gently roll them again to fuse the pattern.

Slice into 1-inch pieces or pinch off bits and roll between your palms to form uniform balls.

Place the finished candies on parchment paper and dust lightly with edible glitter or luster dust for shimmer if desired.

Transfer the candies to a tray and refrigerate for 30 minutes to firm up.

Store in an airtight container layered with wax paper to prevent sticking. They’ll stay perfectly soft and flavorful for up to two weeks.