Pepper Imps Recipe | My Harry Potter Kitchen III (Recipe 23)
Hello Witches and Wizards!
Welcome back to My Harry Potter Kitchen! This is the Wizarding World inspired YouTube food series where I'm re-reading the Harry Potter books and conjuring up magical Harry Potter recipes for every item of food and drink we find inside! Last week we served up the Ultimate Deli Corned Beef Sandwich Recipe that even Ron can't resist!
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This week, we're beginning our journey to Honeydukes with another candy recipe!
Let's jump back into Chapter Five of the Prisoner of Azkaban "The Dementor" to find our next recipe:
"Pepper Imps - they make you smoke at the mouth"
Brace yourself for some fiery sweets!
Pepper Imps are a fiery hard candy, found at Honeydukes, that are known for having a bit of a kick to them! They're sold at the Wizarding World of Harry Potter parks, but if you're struggling to get to one - this Pepper Imps Copycat recipe is the next best thing!
These easy Pepper Imps only take a few minutes to make and are made from chilli and cinnamon-infused water so they really pack a punch! This step by step Pepper Imps recipe will take you through the process of making the hardy candy boiled sweets before finishing them with a cinnamon-sugar coating!
If you've been looking for an easy Pepper Imps recipe follow this simple step-by-step recipe to learn how to make homemade Pepper Imps just like you'd find at Honeydukes in Hogsmeade!
Pepper Imp Ingredients
(makes approx 20 sweets)
For the pepper imps recipe:
4 tbsp water
½ cinnamon stick
1tsp dried whole chilli
½ tsp black peppercorns
4 tbsp glucose
black and red food colouring
For the sugar coating recipe:
1/2 tsp cinnamon
Pepper Imps Method:
To create your infused water base place the water, cinnamon, chilli and peppercorns into a pan on a medium heat. Warm until just boiling, turn off the heat and then leave to infuse for 10 minutes.
Strain the water and then add into an empty pan on a high heat along with the sugar and liquid glucose. Swirl slowly until even and then heat until it reaches the "hard crack" stage (310F)
Split the sugar syrup into two heat-proof jugs and dye with red and black food colouring gel. Pour into silicone moulds and leave to cool for 10-15 minutes before placing in the fridge to set for another 15 minutes.
While the Pepper Imps are setting, make the sugar coating by string the sugar and cinnamon together in a bowl.
Remove the sweets from the moulds and brush/spritz with a little water. Add into a bowl with the sugar coating and toss until evenly coated.
Store the Pepper Imps in an airtight jar, wrap in plastic wrap or tuck in straight away!
Ready to take on the fiery Pepper Imps challenge?
I can't wait to see them!
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