Candy Recipes

Follow these recipies to make Harry Potter’s favorite candies and food. If you have another (different) recipe, please e-mail me.

Cockroach Clusters

dark chocolate
dry chow mein noodles

Melt your chocolate until smooth. Stir in noodles until the mixture is thick enough to hold together. Spoon bite-sized clusters onto wax paper and let harden in the refrigerator. If you want longer-lasting candy, melt 1 stick cooking paraffin per 12 oz of chocolate before adding the noodles. These can be frozen, just thaw before serving.

Acid Pops

Sour Charms Blow Pop lollipops
Pop Rocks

Roll sticky lollipops in the Pop Rocks, then wrap them in wax paper or plastic wrap. Just be aware the the Pop Rocks lose their tingle as soon as they touch anything, like the lollipops, so make these at the last minute.

Butterbeer
Makes 2 quarts.

1 cup butterscotch schnapps
7 cups cream soda (almost one 2 liter bottle)

Carefully mix just before serving, adding the schnapps to the soda then stirring gently to mix well, or the fizz will disperse too soon.

Pumpkin Juice

Ingredients:
2 cups of pumpkin, chopped up into chunks
2 cups of apple juice
½ cup of pineapple juice
1 teaspoon of honey (more or less to your liking
Cinnamon, Ginger, Nutmeg and/or Allspice (all ground, to taste)
Directions:

Step 1: Juice the pumpkin pieces by squeezing through a cheesecloth or using a juicer if you have one.

Step 2: Pour the pumpkin juice, apple juice and pineapple juice into a blender.

Step 3: Add the honey (we recommend you start with 1 teaspoon, as you can add some later!) to the juices and blend thoroughly.

Step 4: Add your spices (to taste). This might take some experimentation to get right.

Step 5: Chill your pumpkin juice or serve iced and enjoy!

Treacle Fudge

½ cup evaporated milk
¾ cup firmly packed brown sugar
¼ teaspoon salt
4 ounces of unsweetened chocolate
2 tablespoons unsalted butter
1/3 cup molasses

Step 1: In a large bowl, mix cream, brown sugar and salt together.

Step 2: In a saucepan, melt the chocolate and butter together. Remove from heat and add molasses.

Step 3: Add the chocolate mixtures and cream mixtures together. Pour mixture into a pan and let cool.

Step 4: Cut into squares after cooled and serve. Enjoy!

Jelly Slugs

6 Tbsp sugar
2/3 cup cranberry juice cocktail
4 Tbsp light corn syrup
4 envelopes (4 Tbsp) unflavored gelatin
Red food coloring
Powdered sugar

Place sugar, juice and corn syrup in a saucepan.
Stir over medium-low heat until the sugar dissolves.
Sprinkle in gelatin and cook and stir until the gelatin is completely dissolved.
Stir in 2 or 3 drops of food coloring.
Pour mixture into a bread pan coated with vegetable oil spray.
Let stand at room temperature until very firm, about 2 hours.
Turn the pan over and remove the jelly. (If jelly sticks, set the bottom of the pan in hot water for a few minutes).
Place on a work surface sprinkled with powdered sugar.
With a sharp knife or a small cookie cutter, cut the jelly into worm shapes.
Place on a platter lined with waxed paper.
Store in a cool, dry place.
Do not refrigerate.
Makes about 1 pound.