Found on Instructables.com. You can see step by step photos there. Below are recipes for:
I don’t know if these are official HP recipes, but they’re pretty cool!
Puking Pastilles, originally appearing in the Harry Potter books as an invention of the Weasley twins, were meant to induce vomiting in order to avoid unpleasant obligations like sitting in class. Eat the orange half of these double-sided candies and you’ll experience a strange queasy feeling due to the unfortunate combination of anise (black licorice flavor), garlic, and sugar. Once you have felt the impacts of this gut twisting flavor, calm your tummy with the delightfully minty purple half.
What you need:
Cream cheese, room temperature – 2 oz (measure by weight or use 1/4 of an 8oz box)
Powdered Sugar – 1 lb (you will only need about half of the bag but you may need extra to get the texture right)
Food Color powders, pastes, or gels in yellow, red, and blue
garlic powder – 1/8 teas
anise extract* (this tastes like black licorice) – 1/8 teas
peppermint or other mint extract* – 1/4 teas
*You can use flavor oils traditionally used in candy making but you’ll want to taste test to determine the right amount.
Place about 1oz cream cheese into each of two containers. You can warm this up for 10 seconds or so in the microwave but it should be ok if you started with room temperature cream cheese.
In one container, add yellow and red food coloring. In that same container, add your garlic and anise. Stir until the color is uniform. The color of the final product will be a slightly faded version of what it looks like now. Adjust the color by adding more food coloring, if desired.
In the second container, add red and blue food coloring along with the peppermint extract. Stir until a uniform color is achieved. Adjust the color as before.
To each container, add 1 cup powdered sugar and mix until the powdered sugar is incorporated and the color is uniform. You will probably need more powdered sugar. The amount of powdered sugar you’ll need depends a lot on the amount of moisture you’ve introduced with the flavors and colors. So check the consistency. You want this stuff to be quite a bit thicker than peanut butter. It should come together, losing a lot of its stickiness, and just short of being crumbly. If it is not quite like this, continue to add powdered sugar until the consistency is correct.
Cut two pieces of parchment paper about 6 inches wide. Gather one of the colors of dough into a ball. Working on the parchment paper and dusting with powdered sugar as necessary, stretch it out into a long thick rope. Repeat with the other color on its own piece of parchment, making it about the same size as the first. Press each rope down to flatten somewhat.
Brush the top of one of these ropes with a light layer of water and then lay the other rope on top of it. Press together. Roll the double thick rope in parchment paper, giving it a round shape as you go. Place on a tray and put it in the freezer for a few minutes to harden it for slicing.
Slice the candy into uniformly thick pieces. I flattened mine somewhat to get the look I wanted. Lay these piece on a rack to dry. They could take up to several days to harden properly. Before drying, these can also be pushed into candy molds or the disks can be cut with tiny cookie cutters.
This version of the Weasleys’ trick sweet uses the idea of a double shock to add magic to its gummy goodness. Firstly, the savory orange colored “fainting” side takes the eater by surprise with the completely unsweetened flavor of carrot spiced with cumin. Then the sugar-laced yellow half, meant to revive it unconscious consumer, tastes of sour lemon.
4 Tbsp unflavored gelatin
4 Tbsp water
1/3 cup carrot juice, strained (other juices work here)
1/4 teas ground cumin
1/3 cup apple juice
6 Tbsp sugar
1 packet lemonade flavored drink mix powder, unsweetened (1/4 oz)
1 small pan*
*Total volume is 1 1/4 cup so I used a mini loaf pan 5″X3″ To see how thickly your treats will be in your own small pan, pour in 1 1/4 cups to see the final height.
Place 2 Tbsp water into a small bowl. Add 2 Tbsp gelatin. Set aside for at least 5 minutes.
In a small saucepan, place 1/3 cup carrot juice and 1/4 teas cumin (other juices/spices will also work). Heat on low-medium to simmering. Add the gelatin. Stir until gelatin is melted.
Pour into pan and place in refrigerator to chill. Once it is set-up and cool, about an hour or so, proceed to the next step.
Place 2 Tbsp water into a small bowl. Add 2 Tbsp gelatin. Set aside for at least 5 minutes.
In a small saucepan, place 1/3 apple juice, 6 Tbsp sugar, and contents of drink mix packet. Heat on low-medium while stiring until sugar is dissolved. Add the gelatin. Continue stirring over low to medium heat until gelatin is melted.
Set aside while this mixture cools a little. It should still be warm but not so hot it will immediately melt the cooled orange side. I set it out for about 15-20 minutes but your experience may vary. Carefully pour over orange gelatin and place in refrigerator to chill and set-up.
One the two layers are set-up, place the pan in hot water and carefully loosen sides with a knife. Turn out onto a slightly damp cutting board (this prevents it from sticking so much).
Keep a bowl of hot water handy. Plunge the knife into this water between cuts, allow it to be hot and wet as you slice through. Slice off a side, as shown. Using a knife or cookie cutter (also plunged into hot water) to cut the candy into pieces. If uneven, trim them to even them up.
Allow these candies to sit out on a very lightly greased plate for an hour or two to lose their stickiness. Keep packaged between layers of parchment paper in the refrigerator. Since the carrot side is completely unsweetened, it should be kept cold. So if you happen to make two sweet sides, refrigeration is not necessary.
This is a simple nougat-style candy flavored to transform it into a muggle version of Nosebleed Nougat from Harry Potter fame. In its magic fictional form, this candy is double-sided with the red side intended to cause nosebleeds and the other side halting them. In this version, the red side delivers a blood-inspired flavor rather than a bloody nose. It starts out tart and gets salty while delivering a hint of umami. Opposite the red side is a nice vanilla banana flavor that’s a pleasant counterpoint to the sensations created by the red.
1 jar marshmallow creme (7oz.)
1 teas soy sauce (balsalmic vinegar makes a nice substitution here)
1 package unsweetened strawberry flavored drink mix (Kool-Aid or similar)
1 teas salt
red gel, paste, or powdered food coloring (optional)
1/2 teas vanilla extract
1`/2 teas banana extract
1/4 cup finely chopped nuts (variety of nuts is up to you)
Oil (spray preferred)
In a small bowl, mix soy sauce (or vinegar), drink mix, and salt. Set aside.
Line a cookie sheet or cutting board with foil, lightly coat the foil with oil, and set aside. Lightly oil the bowls and two working spoons (spoons are less sticky this way).
Divide the marshmallow creme into two medium microwave safe bowls.
Heat one half of the marshmallow in the microwave, about 20 seconds, to loosen it up. Add the vanilla and banana extract to the heated marshmallow and stir to combine using an oiled spoon.
Add 1 1/2 cup powdered sugar to the marshmallow mix. Stir to combine. You’ll need to use your hands to work it in well. Grease your hands with a light coat of oil so it sticks to them less. So if it won’t mix further and looks like there is far too much powdered sugar, it’s time to use your hands. UKneed in all of the powdered sugar. The desired consistency is like Play-doh (for those who aren’t familiar with it, it’s a play clay–not modeling clay). It should come together and should be lose most of its stickiness. Add more powdered sugar until the desired consistency is reached.
Add 2 Tbsp nuts and use your hands to mix it in evenly.
Add the soy sauce mixture to the other half of the heated marshmallow and stir to combine using the second oiled spoon. Stir to combine. It should be colored red. If the color is not dark enough, add food color to deepen the shade.
Add 1 1/2 cup powdered sugar to the marshmallow mix. Stir to combine. Grease you hands to work the powdered sugar into the marshmallow. Continue to kneed until it is well mixed and the same consistency as the first half of the candy dough.
Add 2 Tbsp nuts and knead to mix in.
Using oiled hands, form the white dough into one, two, or three logs, depending on the size candy you’d like. I made a 24″ long log here. Repeat using the red dough to make the same number and size logs.
Press these logs down until they are about 1/2″ high. Using a little bit of water and either a paint brush or your fingertip, brush one side of the white dough with a very light coat of water. The goal is to make it sticky again, not slimy. With clean, dry hands, maneuver one of the logs into place next to the other so the wet side of the white dough is touching red dough. Press these logs together from the side toward the center. Then press down the tops of the logs to make them even and make sure they are firmly stuck.
It’s easiest to cut them and/or shape the pieces right away. You can cut them into strips, even roll them into two-sided logs. However, I cut mine into diamonds. When I was done cutting diagonally both ways to create the diamonds, I stuck the leftover triangles together by dampening one of the edges to be joined.
Allow to harden over night. Flip the pieces over onto a new piece of foil, waxed paper, or parchment paper. These can harden another day or two, or as long as you’d like to get the texture you desire before putting them into a closed container. You can wrap the pieces in waxed paper squares if you’d like.
1 can sweetened condensed milk (14oz.)
Red paste, powder, or gel food color
Blue paste, powder, or gel food color
1 teas cinnamon
cayenne pepper–amount varies; 1/2 teas for low-grade fever, 1 teaspoon + for hospital wing
1/2 teas vanilla extract (mint extract can be substituted if you’d prefer a frostier cool side)
parchment paper or foil
Pour approximately half of the molten fudge into another microwave safe bowl. Set aside.
To one half of the fudge, add cinnamon, desired amount of cayenne pepper, and red food coloring. Stir to blend in the color. Continue to add red food coloring until the desired shade is reached. You may also want to test spice levels as well. Adjust the amount of cayenne pepper, testing as you go, until you get the appropriate heat level.
Pour red, spicy fudge into the loaf pan. Tap the pan on the counter to level the top and release air bubbles. Refrigerate until set.
Pour the blue fudge over the red and chill until set. The heat from the warm blue fudge should be enough to “weld” the colors together at the joint.