"Creamy chunks of nougat, shimmering pink squares of coconut ice, fat, honey-colored toffees; hundreds of different kinds of chocolate in neat rows; there was a large barrel of Every Flavor Beans, and another of Fizzing Whizbees, the levitating sherbert balls that Ron had mentioned; along yet another wall were "Special Effects" sweets: Droobles Best Blowing Gum (which filled a room with bluebell-colored 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" (Prisoner of Azkaban 197).
The first time I made peppermint creams according to Dinah Bucholz' recipe, they completely flattened out and were almost impossible to eat. Today, I have finally acquired a frog-shaped candy mold. And since Ms. Rowling stipulates that our peppermint creams are in fact shaped like toads, we'll be using that (and hopefully will be more successful than with no mold at all!).
For the Peppermint Cream, You Will Need:
3 Tbs unsalted butter, at room temperature
1/4 cup light corn syrup
1/4 tsp peppermint extract
1 1/4 cup confectioner's sugar
For the Candies, You Will Need:
a batch of peppermint cream
Melting chocolate
a frog-shaped mold
1. Melt the chocolate according to the manufacturer's instructions. Spread the chocolate in a significant (but still thin!) layer in each mold. Allow the chocolate to set.
2. Spoon a small amount of peppermint cream inside each chocolate shell. The goal is to fill the mold, but not over-fill it. If you do, your toads won't lay flat!
3. Cover the peppermint cream with more melted chocolate and allow them to set completely.
4. Before unmolding the toads, I recommend placing the whole thing in the freezer for a minute or two. It really makes the candy much easier to pop out. Unmold the toads and Enjoy!
Yummy! These peppermint creams are like giant Junior Mints! While they don't actually hop in the stomach, I highly recommend that you try some yourself! Bon Appetit!
For the Peppermint Cream, You Will Need:
3 Tbs unsalted butter, at room temperature
1/4 cup light corn syrup
1/4 tsp peppermint extract
1 1/4 cup confectioner's sugar
1. Beat together the butter, corn syrup, and peppermint extract until completely combined.
2. Slowly beat in the confectioners sugar on the slowest speed until completely combined. Refrigerate until ready to use it.
For the Candies, You Will Need:
a batch of peppermint cream
Melting chocolate
a frog-shaped mold
1. Melt the chocolate according to the manufacturer's instructions. Spread the chocolate in a significant (but still thin!) layer in each mold. Allow the chocolate to set.
2. Spoon a small amount of peppermint cream inside each chocolate shell. The goal is to fill the mold, but not over-fill it. If you do, your toads won't lay flat!
3. Cover the peppermint cream with more melted chocolate and allow them to set completely.
4. Before unmolding the toads, I recommend placing the whole thing in the freezer for a minute or two. It really makes the candy much easier to pop out. Unmold the toads and Enjoy!
Yummy! These peppermint creams are like giant Junior Mints! While they don't actually hop in the stomach, I highly recommend that you try some yourself! Bon Appetit!
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