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 can’t make fit into my Harry Potter obsession.
Thoughout the books, Fred and George Weasley are known for their pranks and creative hijinks around Hogwarts. One such concoction was the Skiving Snackbox, which contained a variety of treats that would give the consumer a mild ailment – something to get the student out of class, after which they could eat the second half of the treat and cure themselves.
The most popular of these candies (after being throughly tested on unsuspecting first years) went on to be sold in the Weasley twin’s joke shop on Diagon Alley.
Skiving Snackboxes can actually be found at the real life Wizarding World at Universal Studios in Oraldno, Florida! I just so happened to go there a few years ago and saved a few of the candies from my 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 ficitional treats like U-No-Poo, Exploding Bonbons and Jelly Slugs – all based on treats found in the books and movies!
For this magical recreation, I will be focusing on nosebleed nougats.
The Muggle-friendly version of nosebleed nougats are actually quite delicious. Soft and chewy bars of marshmallow are coated in milk chocolate and topped with sugar pearls and pistacchios.
Despite the fact that 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.
DIY Nosebleed Nougats
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 shape
- granulated sugar & corn syrup – add sweetness and texture
- confectioners sugar – helps to keep the finished marshmallows from sticking together
- vanilla & salt – to add and enhance flavor
- chocolate chips – for the chocolate shell exterior
- coconut oil – helps to make the melted chocolate pourable
- white sugar pearls & pistacchios – for topping and creating an “ill” half and a “cure” half
Marshmallows comes together just like magic. And they are actually much easier to make than one might think as long as you have the proper tools (a magic wand definitely makes this go faster!). 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 is nearly doubled in size and completely activated. While it’s blooming, I like to lightly grease a baking sheet that has been lined with parchment – or more preferably a silicone mat. Then dust the entire sheet edge to edge with powdered sugar. You’ll thank yourself for prepping this step later.
After that, simmer together the sugar, corn syrup and water until it reaches 240°F. It’s important it gets this hot so that the sugar reaches the “soft ball” stage and remains pliable and pillowy.
As soon as the sugar reaches 240°F, slowly pour it into the gelatin while mixer is on its lowest setting. Once all of the sugar syrup liquid has been added, the mixer can be slowly increased in speed until it is whipping the mix. Whip until soft but firm peaks form and the sugar 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 – and voila! You have one huge marshmallow that is now ready to be cut into strips and coated with chocolate.
I personally 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!
What kind of magical recipes would you like to see more of? Let me know down in the comments below!
Copycat Nosebleed Nougat
FOR MARSHMALLOW FILLING:
FOR CHOCOLATE SHELL & TOPPINGS:
- 24 oz milk chocolate chips (separated into 12 oz)
- ¼ cup coconut oil
- white sugar pearls for topping
- deshelled pistacchios for topping
- 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 a half cup of cold water for 5-10 minutes, until it is doubled in size.
- Meanwhile, in a pot over medium high heat, melt together the 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 stir 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 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. The fluff should be about a half 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 firmed up.
- 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 – rectanglular 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 about at least a quarter inch of space between them and all of the marshmallows are fully over the sheet below.
- Using a double boiler, melt together 12 oz of chocolate chips with the coconut oil. Stir until completely melted and smooth. Remove from the heat and then 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 pistacchios 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!