I’ve been told that the late great Former Headmaster Dumbledore was very fond of these sweets, so I thought I’d share how to make them. It’s a little hard and you gotta be careful to not burn yourself but they are tasty and FIZZY!
You will need!
- 1 cup white sugar
- ½ cup glucose syrup or corn syrup
- ½ cup water
- ¼ tsp cream of tartar
- grated peel of 1 lemon (clean it before you grate it)
- ¼ cup icing sugar
- 1 tsp citric acid
- 1 tsp bicarb soda
- additional icing sugar and citric acid
- butter for greasing
- candy thermometer
- metal strainer
- silicone mat
- candy making gloves
- Saucepan or a very clean cauldron
- Wand *optional*
- Measuring cups
- Measuring spoons
- Cookie sheet
- Wax paper
- In a saucepan or your cauldron, stir together over medium heat, the sugar, water, glucose syrup, lemon peel, and cream of tartar.
- Once the sugar has dissolved, place in the thermometer and let cook without stirring. Make sure you check oh it though so you don’t burn it. Thats really smelly
- While it’s cooking, in a bowl mix together the icing sugar, citric acid and bicarb soda, and set aside.
- Have some butter nearby, to keep the end of the chopstick oiled. A pat or glop on a plate works well
- Once the candy reaches 300F, hold the metal strainer over the silicone mat and pour the candy through to catch the lemon peel.
- Put on your candy making gloves, or use your wand and the levitation spell, and start pulling and tucking your sugar edges into the middle, until the whole piece can be picked up.
- Start pulling and folding the candy over and over until it starts to become difficult to do so and grows colder but is still warm.
- Pull sections off, rolling the pieces into balls, then pressing the chopstick end down into the middle of the candy, before removing the chopstick to leave an insert where the powdered sugar can go. Put these on a cookie sheet lined with waxpaper
- Once all the balls with holes have been made, press, using a clean chopstick, the icing powder mix into the centre.
- Assuming the candy is now too hard to press together place in a warm oven. Pay close attention using your gloved hands to check for softness. The moment you can press the ends together of one candy, remove the tray and close all the ends. Don’t let the candy heat up too much!
- In a bowl, mix together a cup of icing sugar with a tsp of citric acid, and roll the candies in the powder. Sweets are best stored in the leftover sugar mix in an airtight container.