Copycat Puking Pastilles | Harry Potter Inspired Recipes
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What’s Up, Hungry Muggles!?
Hold on to your broomsticks, Hungry People! Harry Potter week continues here in the Starving Chef’s kitchen! Every year, I transfigure my kitchen into the halls of Hogwarts to recreate our favorite foods from the wizarding world, books and movies! This week, we’re diving into the mischievous treats concocted by Ron Weasley’s older twin brothers: Fred and George.
Throughout the books and movies, Fred and George are known for their hijinks at Hogwarts. One of their very first creations was the Skiving Snackbox—a mysterious treat box containing candies that gave the consumer a temporary ailment, just strong enough to get them out of class but not serious enough to cause real harm.
One side of the candy would induce the illness, and once excused from class, the second half would cure the consumer, leaving them free to do whatever they pleased with their newfound free time.

One such treat that always piqued my interest—regardless of how gross it sounded—was the Puking Pastille. Created by Fred and George Weasley as a prank candy to help you skive off class, Puking Pastilles were later sold as a treat at their shop, Weasleys’ Wizard Wheezes, in Diagon Alley.

You can actually buy these candies in real life at Universal Studios’ Wizarding World! I managed to get my hands on a few candies to recreate. Though they were a bit faded in color, you still get the idea of what they would have looked like.

But Why Are They Round?
Well… to put it simply, it’s very difficult to find a triangle mold in this shape in the Muggle world.
While the triangle candies from Universal are certainly mass-produced and likely use something like an injection mold to create the shape and dual color tones, I wanted to make sure that my candies could, in fact, be recreated at home by Muggles.

So instead, I used a smaller set of round molds that came with my set of round molds I got to make the Fainting Fancies! Plus, if you want, you can easily press two halves of the candies together while they are still warm to create a two-toned effect.
Or you can leave them in separate halves (which honestly makes them a bit easier to consume!).

I was able to find a single triangle shape mold on Amazon that had other jewel shapes included on the hard plastic mold. Unfortunately, this made it difficult to quickly remove and press the candies together while they were still warm, like you can easily do with silicone molds.
Another downside to getting the jewel-shaped mold was that there were only four slots for making the candies, meaning it would have taken considerably longer to create them—and again, I want to make these as easy as possible for you Muggles!
So if you ever happen to find a triangle/diamond-shaped mold that’s a similar size or can make more than just a couple of candies at a time, let me know down in the comments so I can recreate this recipe!

The Real Magic Is in the Ingredients
If you’ve never played with isomalt before, this recipe is a fun way to experiment with a new ingredient in a magical way!
Here’s What You Need:
- Isomalt – It’s less sweet than regular sugar but reacts similarly to create hard candies quickly.
- White food gel – This makes the candies opaque, helping the colors you choose stand out.
- Green & purple food gel – These are the colors you want the candies to be (feel free to experiment).
- Candy flavoring extracts – I picked green apple for one side and watermelon for the other! But you can pick any flavor you prefer.
Let’s Cook
Alright, it’s time to whip up some Puking Pastilles and channel your inner Weasley twin. Here’s how we do it:
Greasing the Mold:
Start by lightly greasing a round or jewel mold. You don’t need to go overboard here—a light coating will do the trick. Wipe it clean, leaving just a bit of oil residue behind. This will help the candies pop out more easily once they’ve set.
Cooking the Isomalt:
In a pot over high heat, stir together the isomalt and water. At first, the mixture will look white and clumpy, but don’t worry—that’s normal. Keep stirring as the isomalt starts to simmer. Soon, it will begin to melt and turn clear. Let it simmer until it reaches a temperature of 320°F and is completely clear. This part is crucial—don’t rush it! Use a candy thermometer if you have one to make sure you hit that 320°F sweet spot.
Prepping the Colors:
While the isomalt is bubbling away, grab two measuring cups with spouts—one for each flavor and color of food gel. Add a drop of white food coloring to each cup. This will make the colors more opaque and give the candies a more polished look. Once the isomalt has reached the right temperature, quickly pour it into the two prepped measuring cups. Stir the isomalt in each cup until the food coloring is fully mixed in. Be sure to scrape the sides and bottom to get every bit of color mixed in evenly.
Pouring the Candy:
Now it’s time to pour the syrup into the molds. Fill each cavity about 3/4 full. This allows the candies to settle without overflowing. Let them cool at room temperature for 20-30 minutes. If you’re feeling adventurous and want to combine the colors, wait until the candies are cool enough to handle but still tacky. Then, flip half of the candies onto the opposite color so that one side remains in the mold.
Final Cool Down:
Transfer the candies to the fridge to finish cooling. After about 30 minutes, they should be firm and ready to go. Gently tap them out of the molds and marvel at your magical creation!
Storing the Candies:
Store the candies in an airtight container. They’ll stay good for up to a week—assuming they last that long without getting eaten!
Extra Tips for Perfect Puking Pastilles
- Use a candy thermometer: Isomalt needs to hit exactly 320°F to set properly. Don’t guess—use a thermometer to be sure.
- Work quickly with isomalt: It hardens fast once off the heat. Have everything prepped and ready to go before you start cooking.
- Experiment with flavors: Don’t feel limited to green apple and watermelon. Try mixing up different flavor combinations for a unique twist.
- Mind your molds: Silicone molds are much easier to work with than hard plastic ones, especially when pressing candies together.
Common Questions About Puking Pastilles
- How do I keep the isomalt from crystallizing?
- Keep stirring the mixture as it heats, and avoid adding any sugar or other substances that might cause crystallization.
- Can I use regular sugar instead of isomalt?
- You can, but isomalt is preferred for its lower sweetness and better consistency in candy-making.
- How do I store the candies?
- Keep them in an airtight container at room temperature, away from humidity, for up to a week.
- Can I make these in different shapes?
- Absolutely! Just find molds in the shapes you like, and follow the same process.

These puking pastilles may not send you running to the bathroom like the real deal, but they’ll definitely add some wizardly fun to your snack stash. Whether you’re planning a Harry Potter-themed party or just want to try your hand at making some magical treats, these candies are a sweet nod to the Weasley twins’ mischief-making skills. Give them a try, and you might just find yourself feeling a bit more like a Hogwarts prankster, ready to skive off class and have some fun.

Copycat Puking Pastilles
Equipment
Ingredients
- 4 tablespoons water
- 1 cup isomalt
- ⅛ teaspoon lemon extract or your flavor of choice
- ⅛ teaspoon watermelon extract or your flavor of choice
- ⅛ teaspoon green gel food coloring
- ⅛ teaspoon purple gel food coloring
- ¼ teaspoon white gel food coloring
Instructions
- Lightly grease a round or jewel mold. Wipe clean, leaving just a bit of oil residue.
- In a pot over high heat, stir together the isomalt and water. It will be white and clumpy at first. Continue stirring until it begins to simmer. The mixture will start to melt and turn clear as it boils. Let it simmer until it reaches a temperature of 320°F and is fully clear.
- While the isomalt is coming to a boil, prepare two measuring cups with spouts—one for each flavor and color of food gel. Add a drop of white food coloring to each cup.
- Quickly pour the isomalt evenly into each prepped measuring cup. Stir the isomalt in each cup until the food coloring is completely mixed in. Be sure to scrape the sides and bottom to ensure all clumps of food coloring are mixed in.
- Pour the syrup into the molds, filling each cavity about 3/4 full. Let the candies cool at room temperature for 20-30 minutes.
- If you plan to combine the colors, when the candies are cool enough to handle but still tacky, flip half of the candies onto the separate color so that half of the candy is still in the mold.
- Transfer the candies to the fridge to finish cooling, about 30 minutes. Tap the candies out of the molds.
- Store in an airtight container for up to a week. Serve to unsuspecting first years and enjoy while skiving off class!