Copycat Nosebleed Nougat | Harry Potter Inspired Recipes

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weasley skving snack box

What’s Up, Hungry People?

It’s Officially Harry Potter Week in the Starving Chef’s Kitchen! Every year during the last week of July, my love for all things Harry Potter takes over my kitchen and enchants my recipes. From cakes to quiche, there’s nothing I won’t whip up with a little magical flair.

Throughout the books, Fred and George Weasley are known for their pranks and hijinks around Hogwarts. One of their most notorious creations was the Skiving Snackbox, a clever collection of treats that caused mild ailments—just enough to get the consumer out of class. Of course, they could then eat the second half of the treat to cure themselves.

The most popular of these candies (after being thoroughly tested on unsuspecting first years) went on to be sold in the Weasley twins’ joke shop on Diagon Alley.

nosebleed nougat copycat

You can actually find Skiving Snackboxes at the real-life Wizarding World at Universal Studios in Orlando, Florida! I visited a few years ago and saved some of the candies from my own Skiving Snackbox to recreate for Muggles at home.

In these real-life boxes, you can find the Muggle equivalents of Fever Fudge, Fainting Fancies, and Puking Pastilles. They also have tons of other fictional treats like U-No-Poo, Exploding Bonbons, and Jelly Slugs—all based on treats from the books and movies!

For this magical recreation, I’ll be focusing on Nosebleed Nougats.

copycat nosebleed nougat

The Muggle-friendly version of Nosebleed Nougats is actually quite tasty. Soft, chewy marshmallow bars are coated in milk chocolate and topped with sugar pearls and pistachios.

Even though mine are a bit lighter in color than the ones from Universal Studios, I absolutely nailed the taste and texture of these candies. I’m a regular Hermione Granger in the kitchen if I do say so myself.

copycat universal nosebleed nougat

Here’s What You Need:

Here’s what you need to make your very own (Muggle-safe) nosebleed nougats – with homemade marshmallow filling!

  • Gelatin: Makes the base for the marshmallow to hold its shape.
  • Granulated sugar & corn syrup: Adds sweetness and that perfect chewy texture.
  • Confectioners sugar: Keeps the finished marshmallows from sticking together.
  • Vanilla & salt: Adds flavor and balances the sweetness.
  • Chocolate chips: Creates that delicious chocolate shell exterior.
  • Coconut oil: Helps to make the melted chocolate pourable.
  • White sugar pearls & pistachios: For topping, creating an “ill” half and a “cure” half.
copycat universal nosebleed nougat

Let’s Make Some Magic!

Marshmallows come together just like magic. They’re actually much easier to make than you might think—especially if you’ve got the right tools (a magic wand wouldn’t hurt either!). One tool that will make this infinitely easier is a stand mixer with a whisk attachment.

First, bloom the gelatin in the cold water in the bowl of a stand mixer until it’s nearly doubled in size and completely activated. While it’s blooming, I like to lightly grease a baking sheet that’s been lined with parchment—or better yet, a silicone mat. Then, dust the entire sheet from edge to edge with powdered sugar. Trust me, you’ll be glad you did this later.

Next, simmer together the sugar, corn syrup, and water until it reaches 240°F. It’s crucial to get the mixture this hot so that the sugar reaches the “soft ball” stage, which keeps your marshmallows pliable and pillowy.

nosebleed nougat recipe copycat

As soon as the sugar hits 240°F, slowly pour it into the gelatin while your mixer is on its lowest setting. Once all the syrup is added, gradually increase the mixer speed until it’s whipping the mix. Whip until soft but firm peaks form and the mixture takes on the appearance of marshmallow fluff.

Once the fluff can hold a soft peak, pour it onto the prepped baking sheet and dust the top with more powdered sugar. Let it set for 6-8 hours at room temperature. You’ll now have one huge marshmallow that’s now ready to be cut into strips and coated with chocolate.

fred and george copycat nosebleed nougat

Chocolate, Nougat and Marshmallow Troubleshooting and Tips

  • Sugar Temperature: Make sure to use a candy thermometer. If your sugar doesn’t hit 240°F, the marshmallows won’t have the right texture.
  • Whipping Time: Be patient when whipping the marshmallow mixture. If you stop too early, the marshmallows won’t set properly.
  • Chocolate Coating: If your chocolate starts to harden before you finish coating, warm it up gently over a double boiler.
  • Cutting Marshmallows: If your knife sticks while cutting the marshmallows, dust it with powdered sugar or cornstarch to prevent sticking.

Common Questions about Nougat and Marshmallow

  • Can I use dark chocolate instead of milk chocolate?
    • Absolutely! Dark chocolate will give a richer taste, though it might overpower the marshmallow a bit.
  • What if I don’t have a candy thermometer?
    • You can test the sugar’s readiness by dropping a small amount into cold water. If it forms a soft, malleable ball, it’s ready.
  • Can I skip the coconut oil?
    • You can, but the coconut oil helps the chocolate pour more smoothly and gives a nice sheen. Without it, the chocolate might be thicker and less glossy.
  • How do I store the finished nougats?
    • Keep them in an airtight container in a cool place. They should last for up to two weeks—if you can resist eating them all right away!
fred and george skiving snack box

I personally just think it’s impressive that Fred and George were creating all kinds of charmed treats in the boys dormitory at Hogwarts – and then later went on to create their very own joke shop based off their favorite experiments.

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Creating these nosebleed nougats brings a little piece of the Wizarding World right into your kitchen. With every chewy, chocolatey bite, you’ll be reminded of the whimsical charm and mischievous spirit of the Weasley twins. These treats are perfect for adding some magical mischief to any Harry Potter-themed gathering or for indulging your inner witch or wizard on a quiet night at home. Just be sure to keep a few for yourself before they disappear faster than a disarming spell!

Copycat Nosebleed Nougat

The Starving Chef
Copycat nosebleed nougats from Universal Studios' Weasley's Wizard Wheezes – chewy marshmallow bars dipped in milk chocolate and topped with sugar pearls and pistachios.
No ratings yet
Prep Time 1 hour
Cook Time 10 minutes
Cooling Time 8 hours
Total Time 9 hours 10 minutes
Course Fictional Feasts
Cuisine Harry Potter Inspired
Servings 20 nosebleed nougats

Ingredients
  

FOR MARSHMALLOW FILLING:

  • 3 packets gelatin
  • ½ cup cold water for blooming gelatin
  • ½ cup water for boiling
  • 1 ½ cups granulated sugar
  • 1 cup light corn syrup
  • ¼ teaspoon salt
  • 1 tablespoon vanilla
  • ½ cup confectioners sugar

FOR CHOCOLATE SHELL & TOPPINGS:

  • 24 oz milk chocolate chips (separated into 12 oz)
  • ¼ cup coconut oil
  • white sugar pearls for topping
  • Deshelled pistachios for topping

Instructions
 

  • Prep a baking sheet with a silicone mat or parchment paper. Grease lightly with cooking oil (optional), then use a sifter to dust on an even layer of confectioners sugar. Set aside.
  • In the bowl of a stand mixer with a whisk attachment, bloom the gelatin in ½ cup of cold water for 5-10 minutes, until it doubles in size.
  • Meanwhile, in a pot over medium-high heat, melt together the granulated sugar, corn syrup, water, salt, and vanilla. Bring to a low simmer and use a candy thermometer to bring the sugar temperature up to 240°F. When it hits 240°F, remove from the heat.
  • Put the stand mixer on the lowest stir setting. Slowly pour the hot sugar syrup into the bowl in a steady stream. Once the contents of the pot have been added to the bowl of the mixer, slowly increase the speed to whip.
  • Whip the sugar mixture for 10-15 minutes, until it is creamy white in color and holds soft but stiff peaks. If the peaks are too soft, the marshmallow won't set. The peaks should hold their shape when the whip is removed from the mixer and not curve over at the tip. Whip until it resembles marshmallow fluff.
  • Pour the marshmallow fluff onto the prepped baking sheet. Use a spatula to spread the fluff into an even layer, about ½ inch thick from edge to edge. It may not reach all the way to the sides of the pan—use the spatula to square off any edges.
  • Use the sifter to dust the top of the marshmallow. Cover from edge to edge. Let the marshmallow sit for 6-8 hours, until fully set and firm.
  • Once the marshmallow is set, use a pizza wheel or sharp knife to cut the marshmallow into even strips, about 1 inch wide and 2 inches long—rectangular shape. Dust the edges where you cut with confectioners sugar if the knife begins to stick. Separate the rectangles and tap off the excess powdered sugar.
  • Arrange the marshmallow rectangles on a cooling rack over a clean baking sheet lined with parchment. Make sure the marshmallows have at least a quarter inch of space between them and that all of the marshmallows are fully over the sheet below.
  • Using a double boiler, melt 12 oz of chocolate chips with the coconut oil. Stir until completely melted and smooth. Remove from the heat and stir in the remaining 12 oz of chocolate chips. Stir continuously until the chocolate chips are completely melted and the chocolate appears glossy.
  • Pour the chocolate in an even stream over the marshmallow rectangles from edge to edge, making sure to cover the corners. Once the marshmallows are coated and have stopped dripping, you can reuse the excess chocolate in the baking sheet to continue coating the rest of the marshmallows.
  • Allow the chocolates to set at room temperature for 10 minutes to start setting the chocolate. Then, arrange four sugar pearls and 3-4 pistachios on either side of the top of the chocolates. Lightly press the pearls into the chocolate to help them stick.
  • Line another clean baking sheet with parchment or a silicone mat. Use a spatula to carefully remove the chocolates from the cooling rack and arrange them in rows on the baking sheet. Transfer to the fridge and chill for one hour, or long enough to set the chocolate coating.
  • Keep the chocolates chilled until ready to serve. Serve to unsuspecting first years and enjoy!
Keyword copycat, Harry Potter
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