No-Bake Bliss: The Easiest Recipe for Cool Whip Candy (Easy Homemade Mints)

If you are searching for a dessert that delivers maximum impact with minimal effort, look no further than classic Cool Whip Candy. This recipe transforms two simple ingredients frozen whipped topping and powdered sugar into rich, fudgy, and wonderfully versatile mints or candies. Known also as No-Bake Mints or two-ingredient fudge, this confectionery delight is a guaranteed winner for holidays, potlucks, or when you just need a quick sugar fix. The magic of Cool Whip Candy lies in its texture: firm enough to slice cleanly, yet soft enough to melt delightfully in your mouth.

Unlike complex baking projects, this recipe requires absolutely no oven time and only about 15 minutes of active preparation before chilling takes over. It’s a perfect entry point for beginner bakers, a fun activity for kids, and a lifesaver when you need a customizable treat in a hurry. We’ll guide you through making the perfect batch of this iconic sweet, from achieving the ideal playdough-like consistency to coloring and cutting your finished masterpieces. Whether you choose vibrant peppermint, warm vanilla, or rich almond, preparing Cool Whip Candy is truly a lesson in effortless confection perfection. Get ready to ditch the complicated candy thermometer; your new favorite no-bake sweet treat is just powdered sugar away!

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

The culinary world is full of complicated desserts, but sometimes, the simplest recipes shine the brightest. Cool Whip Candy is a testament to this philosophy. It’s not just a recipe; it’s a foundation for creativity and a promise of low-stress dessert preparation. There are countless reasons why this particular confection deserves a permanent spot in your recipe binder, especially if you prioritize convenience and customization.

Unbeatable Simplicity: The Two-Ingredient Wonder

At its core, this recipe requires just two main components: Cool Whip (or similar frozen whipped topping) and confectioners’ sugar. While we recommend adding an extract and a pinch of salt for flavor depth, the fundamental chemistry is astonishingly easy. This simplicity means fewer trips to the grocery store, less time measuring, and minimal cleanup. When compared to traditional fudge or complex cookie recipes, making Cool Whip Candy is almost instantaneous. You go from mixing bowl to chill status in under 20 minutes. For busy parents, students, or anyone who appreciates efficiency, this simplicity is truly gold.

The Thrill of No-Bake Desserts

The oven is completely optional, which is a major advantage, especially during the summer months or when your oven is tied up roasting a turkey or baking holiday pies. No-bake treats eliminate the guesswork involved with baking temperatures and rise times. There’s no risk of burning, over-browning, or under-baking. You simply mix, press, and wait for the magic of the refrigerator to solidify your creation. This makes Cool Whip Candy a reliable, stress-free dessert option year-round.

Perfectly Customizable Flavors and Colors

One of the most engaging aspects of making homemade Cool Whip Candy is the ability to tailor it precisely to your preference or the occasion. Do you need a festive green mint for Christmas? Add peppermint extract and green food coloring. Planning a baby shower? Use vanilla extract and soft pink or blue coloring. Craving an unexpected flavor? Try coconut, rum, or even cheesecake extract! The base mixture acts as a blank canvas, readily absorbing any flavor or color you introduce. This versatility is what makes Cool Whip Candy a perennial favorite, allowing it to adapt effortlessly from a casual snack to an elegant holiday treat. If you enjoy customizing your holiday sweets, you might also enjoy making our Italian Christmas Cookies, which offer a similarly charming presentation.

A Nostalgic, Unique Texture

Unlike hard rock candy or chewy taffy, this candy achieves a unique, soft, fudgy texture that is incredibly creamy yet holds its shape perfectly once chilled. It’s denser than traditional frosting but creamier than store-bought fondant. This appealing texture, combined with the intense flavor burst from the extract, creates a truly satisfying bite that reminds many people of old-fashioned diner mints or wedding reception candies. The fine confectioners’ sugar dissolves into the moisture of the thawed Cool Whip, creating a stable, moldable structure that is simply delicious.

Why You Should Try Making Your Own Cool Whip Mints Today

If you’ve never ventured into the world of no-bake confections, or if you typically stick to boxed mixes and store-bought snacks, trying this recipe for homemade Cool Whip Mints is a fantastic introduction to simple, yet impressive, dessert making. Beyond the sheer ease and delicious taste, there are practical reasons why this recipe should be next on your list, particularly if you’re preparing for a gathering or looking for a budget-friendly treat.

The Ideal Solution for Last-Minute Hosting

Unexpected guests? Forgot to order that dessert tray? Cool Whip Candy is the perfect rapid solution. The active prep time is minimal, meaning you can whip up the dough in the time it takes to brew a pot of coffee. While the chilling time (a minimum of 4 hours) is essential for setting the candy, the hands-off nature of this wait allows you to focus on other hosting duties, like setting the table or preparing savory dishes. This makes it an excellent choice for holidays like Thanksgiving or Christmas, or simply for unexpected weekend visitors. It’s much faster and less messy than trying to bake a batch of complicated chocolate chip cookies.

Budget-Friendly Ingredients

The core ingredients for this recipe are extremely affordable and usually staples in most kitchens: confectioners’ sugar and Cool Whip. Flavor extracts and food coloring are used in such small quantities that they hardly impact the cost. This makes Cool Whip Candy a highly economical way to produce a large volume of beautiful, impressive-looking candy. It’s perfect for large events, school fundraisers, or when you need a treat that stretches your dollar without sacrificing flavor or quality.

A Fun and Safe Kitchen Project for Kids

Because there is no heat involved, this recipe is wonderfully safe for involving children in the kitchen. Kids can help measure the sugar (which is definitely the most fun part), mix the ingredients, and most importantly knead in the food coloring. The resulting candy dough has a texture similar to playdough, making the mixing and coloring phase highly tactile and engaging. Teaching children how to make this simple Cool Whip Candy builds confidence and creates lasting memories without the dangers of a hot stove or oven. They especially love pressing the dough into the pan and cutting the final shapes.

The Secret Weapon for Holiday Platters

When plated, the small, brightly colored squares or diamonds of Cool Whip Candy look stunningly professional. They add height, color, and a creamy texture contrast to platters filled with crunchy cookies, rich chocolates, and crispy pretzels. If you opt for peppermint, they also offer a refreshing palate cleanser amidst heavier desserts. Their clean-slicing ability means you get perfect, uniformly shaped pieces that elevate the overall aesthetic of your dessert spread. To ensure your sweets are beautifully presented, take a look at our Pinterest page for presentation inspiration for all your dessert platters.

Ingredients and Necessary Utensils for Perfect Cool Whip Candy

Achieving the right texture in Cool Whip Candy hinges on using the precise measurements of the two core ingredients and ensuring your Cool Whip is properly thawed. Don’t underestimate the role of the sugar; it’s what transforms the fluffy whipped topping into a dense, stable candy.

Essential Ingredients List: Achieving Confectionery Excellence

The ingredient list for these no-bake mints is short, sweet, and highly effective. Adherence to the quantities listed below is crucial for reaching that perfect, fudgy consistency.

• Confectioners’ Sugar (Powdered Sugar): 1 full pound (approximately 4 cups). This is the backbone of the candy. It provides structure and sweetness. Always have an extra quarter cup on hand for dusting and adjusting the dough if it’s too sticky.
• Frozen Whipped Topping (Cool Whip): 8 ounces (1 standard tub), completely thawed. The “Cool Whip” element is essential. It provides the moisture and stabilizers needed to bind the immense amount of sugar. It MUST be completely thawed; if it is still partially frozen, the texture will be grainy and uneven.
• Extract: 1 teaspoon. This is where the flavor magic happens.
  • Vanilla Extract: For a classic, mild sweetness.
  • Peppermint Extract: Ideal for making traditional, refreshing mints (especially popular during the holidays).
  • Almond Extract: Provides a rich, sophisticated flavor.
  • Variation Tip: You can experiment with lemon, coconut, strawberry, or root beer extracts!
• Salt: 1/4 teaspoon of fine table salt. A small amount of salt is vital to balance the intense sweetness of the powdered sugar, preventing the candy from tasting cloyingly sweet and enhancing the chosen flavor extract.
• Food Coloring (Optional): 3-5 drops of gel or liquid food coloring. Gel coloring is recommended as it introduces less moisture than liquid coloring, which is important when trying to maintain the dough’s structure.
• Non-stick Cooking Spray: For preparing the pan and ensuring a clean release.

Detailed Look at Key Ingredients: Why Measurement Matters

The Power of Confectioners’ Sugar (4 Cups)

Four cups of sugar might seem like a daunting amount, but remember that the thawed Cool Whip (which is mostly air and moisture) needs a lot of dry matter to solidify it into a fudgy block. Confectioners’ sugar is preferable over granulated sugar because it contains a small percentage of cornstarch, which helps prevent clumping and assists in moisture absorption, leading to a smoother final product. Sifting the sugar is a highly recommended step, as it breaks down any small lumps and ensures the final Cool Whip Candy texture is incredibly smooth and velvety.

The Cool Whip Requirement (8 Ounces, Thawed)

While you can potentially use homemade whipped cream, the stabilizers in commercial frozen whipped topping (like Cool Whip) are key to the recipe’s success. These stabilizers react perfectly with the powdered sugar, allowing the mixture to firm up beautifully in the refrigerator without requiring baking or boiling. Ensure the tub is fully thawed place it in the refrigerator 4–8 hours before you plan to mix the candy.

Necessary Equipment for Easy Preparation

You don’t need highly specialized tools to make great Cool Whip Candy, but having the right equipment will make the mixing process much easier, particularly when incorporating the final cups of powdered sugar.

• Large Mixing Bowl: Essential for handling the large volume of powdered sugar.
• Electric Hand Mixer or Stand Mixer: Highly recommended. While you can mix by hand, the dough becomes very stiff and sticky, making an electric mixer (or a dough hook attachment for a stand mixer) a huge time and energy saver.
• Spatula: For scraping down the sides of the bowl and eventually pressing the dough into the pan.
• 8×8 inch square baking dish or a 9×5 inch loaf pan: Either size works; the 8×8 pan will yield slightly thinner squares, while the loaf pan creates a taller block that is ideal for cutting into smaller mints.
• Parchment Paper or Wax Paper: The single most important piece of equipment for easy removal. Use a generous amount that hangs over the edges of the pan like handles.

Detailed Recipe Steps: How to Make Perfect Cool Whip Candy

Follow these step-by-step instructions precisely to ensure your no-bake mints set correctly, resulting in a firm, flavorful, and sliceable treat. The mixing stage is the most critical part of this Cool Whip Candy recipe.

Step 1: Prepare the Pan and Ingredients

Proper preparation sets the stage for a flawless result. This ensures the candy block lifts out easily and the mixing process is smooth.

1. Pan Preparation: Line your chosen pan (8×8 inch or 9×5 inch) completely with parchment paper or wax paper. Make sure the paper extends over two opposite sides, creating ‘handles’. These handles are non-negotiable for easy removal! Lightly spray the parchment paper with a non-stick cooking spray for an extra barrier.
2. Sifting (Optional but Recommended): Take the entire pound (4 cups) of confectioners’ sugar and sift it into a separate bowl. Sifting ensures no lumps are present, resulting in the smoothest possible candy dough. Set the sifted sugar aside.
3. Combine Wet Ingredients: In your large mixing bowl, combine the entire thawed 8-ounce container of Cool Whip, the 1 teaspoon of your desired extract (peppermint is classic for Cool Whip Mints), and the 1/4 teaspoon of salt. Mix these ingredients briefly using a spatula or mixer on low speed until they are just combined and homogenous.

Step 2: Create the Candy Dough

This phase is where the mixture transforms from a light cream into a heavy, stiff dough. Patience and proper mixing are key here.

1. Add Sugar Gradually (First Half): Begin incorporating the confectioners’ sugar slowly. Start by adding the first 2 cups of sugar. Mix thoroughly on low speed. The mixture will quickly thicken and become creamy, pulling away slightly from the sides of the bowl.
2. Scrape the Sides: Stop the mixer. Use your spatula to scrape down the sides and bottom of the bowl. This ensures that no pockets of unmixed Cool Whip remain.
3. Continue Adding Sugar (Second Half): Add the remaining 2 cups of sugar, adding it one cup at a time. As the final sugar is incorporated, the mixture will become extremely stiff and heavy. If you are using a stand mixer, you may need to switch to the dough hook attachment. If using a hand mixer, proceed with caution, or transition to finishing the mixing by hand using a robust wooden spoon or stiff spatula.
4. Achieve Proper Consistency: The final mixture should resemble thick, slightly sticky modeling clay or playdough. It should be dense, hold its shape when pressed, and pull cleanly away from the sides of the mixing bowl. Crucial Tip: If the dough remains too sticky to handle, add an extra tablespoon or two of confectioners’ sugar, mixing until the dough is manageable and firm.

Step 3: Coloring and Shaping

This is the fun part adding color and preparing the candy for its final set.

1. Add Coloring (If Desired): If you plan to color your candy, add 3 to 5 drops of gel or liquid food coloring now. Use your hands (dust them lightly with powdered sugar first) to gently knead the color evenly throughout the dough. Continue kneading until a uniform shade is achieved.
2. Transfer to Pan: Dump the thick, heavy candy dough mixture directly into the prepared 8×8 inch or loaf pan.
3. Press and Smooth: This step requires force. Use the back of a spatula, a flat drinking glass, or your hands (again, lightly dusted with sugar) to firmly press the dough evenly into the pan. It is essential that the dough is packed tightly and uniformly across the entire pan to ensure clean, consistent slices later. Smooth the top surface as much as possible.

Step 4: Chill and Cut for Serving

The chilling process is mandatory. Do not rush this step, as it determines the final non-sticky texture of your Cool Whip Candy.

1. Initial Chill: Cover the pan tightly with plastic wrap to prevent the surface from drying out. Transfer the pan to the refrigerator. Chill the candy block for a minimum of 4 hours, or ideally, overnight. The candy must be fully set to achieve its desirable fudgy texture.
2. Remove and Dust: Once the block is fully firm, use the parchment paper handles to carefully lift the entire block of Cool Whip Candy out of the pan and onto a clean cutting board.
3. Cutting: Lightly dust the top surface of the candy block and the blade of your sharpest knife with powdered sugar. Slice the candy into small squares, rectangles, or diamond shapes. For traditional bite-sized mints, 1-inch squares or diamonds work best. Wipe the knife clean between cuts for the absolute sharpest, cleanest edges.
4. Final Set (If Needed): If the pieces feel slightly soft or tacky after cutting, place them back onto a parchment-lined baking sheet and return them to the refrigerator for a final 15–30 minutes to firm up completely before serving or storing.

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

While the standard recipe for Cool Whip Candy is foolproof, these tips will help you perfect your technique and expand your flavor horizons, ensuring every batch is a success.

Troubleshooting: Fixing Common Consistency Issues

The texture of Cool Whip Candy depends heavily on the humidity in your kitchen and how accurately you measured the sugar. Here are the common fixes:

• If the dough is too sticky (even after the 4 cups): This usually means your Cool Whip contained a little extra moisture. Add powdered sugar, one tablespoon at a time, kneading or mixing until the dough is firm enough to handle without excessive sticking.
• If the dough is too dry or crumbly: This is less common but can happen if you accidentally added too much sugar or used slightly less Cool Whip. Add moisture back carefully by incorporating a few drops of milk or a tiny splash of the flavor extract (1/4 teaspoon maximum). Knead until smooth.
• If the candy won’t set after chilling: The primary reason for soft candy is not enough powdered sugar was incorporated initially. If the block is too soft after 6 hours, you can carefully re-knead it with another 1/2 cup of powdered sugar and chill again overnight.

Advanced Flavor and Color Variations

Don’t stop at peppermint or vanilla! The possibilities for customizing your Cool Whip Candy are endless, making them perfect for any season or celebration. For instance, this candy is fantastic alongside holiday favorites like our Eggnog Bread.

• Citrus Zest: Add 1 teaspoon of lemon or orange extract and a few drops of the corresponding color. You can also mix in 1-2 tablespoons of finely grated zest for an extra pop of fresh flavor.
• Chocolate Swirl: After forming the basic white dough, separate 1/4 of it. Knead 1 tablespoon of unsweetened cocoa powder into the smaller section. Layer or swirl the chocolate dough with the main dough before pressing it into the pan. Use vanilla or coffee extract for the flavor.
• Holiday Spices: During the fall, try adding 1/2 teaspoon of pumpkin pie spice along with vanilla or almond extract.
• Shaping Beyond Squares: While squares are easiest, you can roll the dough and cut out shapes using small cookie cutters (stars, hearts, circles). Be sure to dust the cutters and the board heavily with powdered sugar to prevent sticking.
• Dipping and Garnishing: Once the mints are cut and chilled, they can be dipped halfway into melted white or dark chocolate for an elevated presentation. Top with sprinkles, crushed nuts, or crystalized ginger immediately after dipping.

Storage and Preparation Ahead of Time

Cool Whip Candy is an excellent make-ahead treat, which further contributes to its popularity for parties.

Storage: Store the candy in an airtight container in the refrigerator for up to 10 days. Always separate layers of candy with wax paper or parchment paper to prevent sticking. If you leave them out at room temperature for extended periods, they will soften and become tacky due to the sugar absorbing ambient moisture.

Freezing: Yes, you can freeze Cool Whip Candy! Cut pieces should be wrapped tightly in plastic wrap, then placed inside a freezer-safe bag or container. They will last for 1-2 months. Thaw overnight in the refrigerator before serving.

Nutritional Values and Ingredient Benefits of Cool Whip Candy

While Cool Whip Candy is undeniably an indulgence, understanding the components of this simple dessert can help you fit it into your dietary goals. As with most confections, these no-bake mints are primarily composed of carbohydrates from sugar, delivering quick energy and intense flavor.

A Note on Nutritional Estimates

It is important to note that the following values are general estimates based on the ingredients used. Exact nutritional information will vary based on the brand of Cool Whip, the amount of additional sugar added for consistency, and the serving size. Since this recipe yields a large, dense block, we will base estimates on a typical 1-inch square mint serving (the entire recipe yields approximately 64 small mints).

• Estimated Calories per 1-inch square serving (1 mint): 60–80 calories.
• Carbohydrates: Approximately 12–16g (nearly all from sugar).
• Total Fat: Approximately 0.5–1g (derived mostly from the whipped topping).
• Protein: Less than 0.5g.

The Cool Whip Candy is a dense source of simple carbohydrates, designed for energy and enjoyment. It is low in fat, especially compared to candies made with butter (like traditional fudge). The primary function of this treat is flavor and satisfaction, making portion control key.

Ingredient Considerations

The Role of Confectioners’ Sugar

In this recipe, confectioners’ sugar serves as the bulking agent and the primary source of sweetness. Although it is a refined sugar, it is what provides the unique, non-crystallized texture that makes this candy work. For those concerned about highly refined white sugar, unfortunately, substitutes like maple sugar or coconut sugar will not work, as they lack the necessary fine texture and cornstarch content to bind the mixture properly.

Cool Whip and Dairy Alternatives

The primary advantage of using frozen whipped topping is its stability, derived from emulsifiers and stabilizers. This composition is essential for binding the sugar and preventing the mixture from weeping or breaking down. For individuals seeking a dairy-free or vegan option, this recipe is easily adapted. Many brands now offer vegan or plant-based whipped toppings (often coconut-based or soy-based) that contain similar stabilizers. If you opt for a vegan whipped topping, ensure it is frozen, thawed, and has a comparable consistency to traditional Cool Whip. The binding might require a slightly greater amount of powdered sugar.

Gluten-Free Status

This Cool Whip Candy recipe is naturally gluten-free. It contains no flour, oats, or wheat products, making it a safe and delicious option for those with gluten sensitivities or celiac disease. This adaptability further reinforces why homemade Cool Whip Candy is a great addition to any holiday table or shared meal.

Conclusion: The Sweet Satisfaction of Homemade Cool Whip Candy

Making Cool Whip Candy is more than just following a recipe; it’s about experiencing the sheer joy of creating a beautiful, delicious treat with minimal fuss. We’ve covered everything from the necessity of completely thawed Cool Whip to the precise ratio of powdered sugar required to transform fluffy topping into stable, sliceable fudge. Remember that the success of these no-bake mints hinges on the consistency of the dough it must be stiff, heavy, and only slightly sticky before chilling.

Whether you’re celebrating a major holiday and need a batch of vibrant green peppermint mints, or simply crave a quick, satisfying sweet snack, this recipe offers flexibility, affordability, and guaranteed enjoyment. The Cool Whip Candy is a truly forgiving dessert that allows for maximum creativity through extracts and coloring, ensuring your final product is always perfectly suited to the occasion. This easy process makes confectionery accessible to everyone, regardless of baking experience.

We encourage you to try this ultimate no-bake recipe this week! Once you realize how easy it is to create professional-looking and tasting mints from scratch, you may never buy them from the store again. Give it a go, share your favorite flavor combinations in the comments below, and don’t forget to share this guide with friends who need a little no-bake bliss in their lives!

Cool Whip Candy (Easy No-Bake Mints)

These incredibly easy, no-bake mints require just three main ingredients and minimal active time, resulting in a creamy, fudgy candy perfect for holidays, parties, or a quick sweet treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 16 pieces (4 dozen yield)

Course: Candy, Dessert

Cuisine: American

Calories: 155

Ingredients Equipment Method Notes

Ingredients

  

Cool Whip 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 Vanilla, Peppermint, or Almond Extract.
• 1/4 teaspoon Salt fine table salt.
• 3-5 drops Food Coloring (Optional) Gel or liquid food coloring.
• Non-stick Cooking Spray For preparing the pan.

Equipment

• Large Mixing Bowl
• Electric Mixer (Hand or Stand)
• Spatula
• 8x8 inch Baking Dish
• Parchment paper
• Sharp knife

Method

 

Step 1: Prepare the Pan and Base Mixture

1. Line an 8x8 inch baking dish or a 9x5 inch loaf pan completely with parchment paper, ensuring the excess paper hangs over the sides to create handles. Lightly spray the parchment paper with non-stick cooking spray.
2. In a large mixing bowl, combine the entire thawed 8-ounce container of Cool Whip, 1 teaspoon of desired extract (e.g., Peppermint for mints), and the 1/4 teaspoon of salt. Mix thoroughly on low speed until just combined.

Step 2: Create the Candy Dough

1. Sift the 1 pound of confectioners' sugar. Gradually incorporate half (about 2 cups) of the sugar into the wet mixture, mixing on low speed until smooth. The mixture will begin to thicken considerably.
2. Add the remaining 2 cups of sugar, one cup at a time. The mixture will quickly become extremely stiff and heavy. If using an electric mixer, switch to the dough hook or finish mixing by hand with a robust spatula or spoon until a firm, moldable dough is achieved. The dough should pull away from the sides of the bowl.
3. If coloring the candy, add 3 to 5 drops of food coloring now. Use a spatula or your hands (lightly dusted with sugar) to knead the color evenly throughout the dough until the desired shade is reached.

Step 3: Chill and Set

1. Transfer the thick 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 uniform.
2. Cover the pan tightly with plastic wrap and refrigerate for a minimum of 4 hours, or ideally, overnight. Chilling is essential for the candy to fully set and achieve its fudgy, non-sticky texture.

Step 4: Cutting and Serving

1. Use the parchment paper handles to lift the block of Cool Whip Candy out of the pan and place it onto a cutting board. Lightly dust the top of the candy and a sharp knife blade with powdered sugar.
2. Slice the candy into 1-inch squares for bite-sized mints. Wipe the knife clean between cuts for the sharpest edges. If the pieces feel too soft after cutting, return them to the refrigerator on a baking sheet for 15 minutes before serving.

Notes

The recipe yields approximately 64 small 1-inch mint pieces. If the dough is too sticky to handle during mixing, add 1-2 extra tablespoons of confectioners' sugar. For the best flavor, allow the candy to come close to room temperature before eating. Store Cool Whip Candy in an airtight container between layers of wax or parchment paper in the refrigerator for up to 10 days.