The Unofficial Harry Potter Cookbook - Dinah Bucholz [91]
Like many misfortunes in life, this turns out to be a blessing in disguise. Fred and George, in a rare show of generosity and sympathy, give Harry one of their most precious possessions, the Marauder's Map, which will show Harry a secret way into Hogsmeade. The map plays a very important role many, many times throughout Harry's adventures, right up until his final confrontation with Voldemort.
Treats in the Village cont'd
Harry gets the map and he gets to visit Hogsmeade, and is it ever worth it to break the rules to come see this place. There's nothing like Honeydukes in the Muggle world. Not only does it sell fine confections like toffees and chocolates and fudges, but it also carries a line of magical sweets. Unfortunately, this cookbook cannot replicate the magic of Honeydukes. The Bonbons don't explode, the Sherbet Pouches don't cause you to levitate, the Acid Drops will not burn a hole in your tongue, and the Sugar Mice won't squeak in your stomach. But don't be disappointed, because the sweets that follow taste magically good. And the chocolates really will protect you from despair should you be visited by a dementor (see Harry Potter and the Prisoner of Azkaban).
Acid Drops
Ron reminisces about Acid Pops, remembering how the one Fred gave him when he was little burned a hole in his tongue. He wonders if he should try getting Fred back by buying him a Cockroach Cluster and telling him it's peanuts (see Harry Potter and the Prisoner of Azkaban, Chapter 10).
Acid drops, short for “acidulated drops,” are a popular candy in England. The acid is added to make the candy sour. You can make them into pops by sticking lollipop sticks into the drops while they're still hot or pouring them into oiled heatproof lollipop molds. Be careful not to use chocolate molds, because they will melt when you pour in the hot candy.
¼ cup water
1 cup granulated sugar
½ cup light corn syrup
¼ teaspoon cream of tartar
1 teaspoon citric acid (see note)
Line two baking sheets with parchment paper and set aside. Combine the water, sugar, corn syrup, and cream of tartar in a small saucepan. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture begins to bubble. Wash down the sides of the pan with a pastry brush dipped in hot water if sugar crystals have formed on the sides. Clip a candy thermometer to the pan and continue cooking over medium heat, stirring occasionally, until the mixture reaches 300°F.
Remove the pan from the heat. Sprinkle the citric acid over the sugar syrup and stir to combine. When the bubbling has subsided, use an oiled teaspoon to drop teaspoonfuls of the sugar syrup onto the prepared sheets 2 inches apart to allow room for spreading.
To store candies, wrap them in sheets of parchment paper, making sure the candies don't touch, as they will stick together.
Makes about 40 candies
Citric acid is available in fairly small quantities on the Internet.
Honeydukes Treats
Harry sneaks into Honeydukes through the cellar, and boy, what a sweetshop! The mouthwatering candies that line the shelves are a sweets-lover's fantasy. The following recipes represent the nougat, coconut ice, sugar mice, peppermint creams, sherbet balls, chocolates, and bonbons that Harry saw (see Harry Potter and the Prisoner of Azkaban, Chapter 10).
“Nougat” comes from the Latin word nux, which means “nut.” The most famous type of nougat, the soft, chewy, white kind with nuts, is sometimes called Montélimar, after the French town where it originated.
This recipe is for more experienced cooks. It's better to have some experience with boiling sugar in other applications before attempting this recipe. As with all recipes that call for boiling sugar, this recipe should not be made by children. Also, you will need a stand mixer with a 5-quart bowl and whisk attachment to make this recipe.
Nougat
Rice or wafer paper, for lining the pan and the top of the nougat (you can order it online)
2 cups granulated sugar
¾ cup light corn syrup
¼ cup honey