Hogwarts Herald

mmm, more snack recipes for the party - inspired by the treats served by Molly Weasley at the Burrows…

Dark Chocolate Fudge
3 C semisweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1/4 t salt
1 C chopped walnuts
1 1/2 tsp. vanilla

In over low heat, mix chips with sweetened condensed milk and salt until chocolate is melted. Remove from heat; stir in walnuts and vanilla. Spread evenly into non-stick aluminum foil lined 8 or 9 inch square pan. Chill until firm (about 2 hours). Flip fudge out of pan and onto a cutting board; peel off foil and cut into squares.

Nut Brittle Block
Recipe from Martha Stewart Holiday Handmade Gifts, December 2006.
Makes one 9-by-13-inch pan

Unsalted butter, softened, for baking sheet
Vegetable oil, for spatula
1 1/2 cups sugar
1/2 cup light corn syrup
Pinch of salt
2 1/2 cups unsalted nuts, such as dry-roasted peanuts, cashews, hazelnuts, almonds or pecans, or toasted pumpkin seeds
1 teaspoon pure vanilla extract
1 teaspoon baking soda

1. Brush a 9-by-13-inch rimmed baking sheet with butter, and oil an offset spatula; set aside. Put sugar, corn syrup, and salt in a medium saucepan with 1/4 cup cold water. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Wash down sides of the pan with a wet pastry brush to prevent crystals from forming. Cook, swirling the pan occasionally, until the mixture registers 238° on a candy thermometer (soft-ball stage). Stir in nuts, and continue to cook, stirring often so that the nuts do not burn, until the mixture is medium amber in color, 10 to 15 minutes.

2. Carefully stir in vanilla and baking soda (the mixture will foam up).

3. Pour onto prepared baking sheet, and using oiled offset spatula, quickly spread into a 1/2-inch-thick layer. Let cool completely.

4. Break brittle into pieces if desired; store in an airtight container at room temperature.

Harry Potter Party, chocolate fudge, nut brittle