Have you ever visited a candy store or chocolate shop and felt as though you’d stepped through the doors into somewhere magical? Even here, in the Muggle world? Me too! So just imagine if you could step into a real magical shop?
Honeydukes is a spectacular wizarding sweet shop located on High Street in the all-wizarding village of Hogsmeade. In addition to the standard wizarding candy that is sold there, the owners also make their own fudge and chocolate. For obvious reasons, the shop is quite a popular destination for Hogwarts students when visiting Hogsmeade on the weekends and during the Christmas season.
Today’s Cooking Through Fiction recipe is inspired by Honeydukes and their magical treats.
“There were shelves upon shelves of the most succulent-looking sweets imaginable. Creamy chunks of nougat, shimmering pink squares of coconut ice, fat, honey-coloured toffees; hundreds of different kinds of chocolate in neat rows; there was a large barrel of Every Flavour Beans, and another of Fizzing Whizzbees, the levitating sherbet balls that Ron had mentioned; along yet another wall were ‘Special Effects’ sweets: Drooble’s Best Blowing Gum (which filled a room with bluebell-coloured bubbles that refused to pop for days), the strange, splintery Toothflossing Stringmints, tiny black Pepper Imps (‘breathe fire for your friends!’), Ice Mice (‘hear your teeth chatter and squeak!’), peppermint creams shaped like toads (‘hop realistically in the stomach!’) , fragile sugar-spun quills and exploding bonbons.” Harry Potter and the Prisoner of Azkaban, J. K. Rowling
Serving Size: 16–20 pieces (depending on size)
Difficulty Level: Easy Peasy with a dash of patience while the sugar boils
1 cup butter (only real butter can be used in this recipe)
1 cup sugar
1⁄4 cup water
1⁄2 teaspoon salt
1 cup chocolate chips
1 cup coarsely broken walnuts or pecans
How to Make
In heavy saucepan, combine butter, sugar, water, and salt.
Cook to hard-crack stage (300°F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon; it will melt into your candy!
Immediately pour into ungreased 13"x9" pan.
Cool until hard.
Melt chocolate over hot, but not boiling water, using a double boiler. If you prefer to melt chocolate in the microwave, you may need to add ½–1 teaspoon of canola oil. Microwave in 30-second intervals and stir in between rounds.
Spread melted chocolate over toffee; sprinkle with nuts, pressing them into chocolate.
Let stand 2–3 hours or chill 30 minutes.
Break into bite-size pieces.