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Hufflepuff Honeycomb Butterbeer Treats

Hufflepuff Honeycomb Butterbeer Treats: A Magical Delight

Experience the enchanting Hufflepuff Honeycomb Butterbeer Treats, a whimsical dessert that combines crunchy honeycomb and chocolate, perfect for Harry Potter fans.
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Prep Time 30 minutes
Cook Time 15 minutes
Setting Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 treats
Course: Dessert
Cuisine: Magical
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Honeycomb Base
  • 1 cup Granulated Sugar Essential for the crunchy texture
  • 1/4 cup Light Corn Syrup Prevents crystallization
  • 1/4 cup Water Hydrates the sugar mixture
  • 1 teaspoon Baking Soda Creates the airy structure
For the Butterbeer Coating
  • 1 cup White Chocolate Chips Rich buttery flavor
  • 1/2 cup Cream Soda Gives the iconic butterbeer flavor
  • 1 teaspoon Vanilla Extract Adds depth to the flavor

Equipment

  • medium saucepan
  • Candy thermometer
  • microwave-safe bowl
  • Baking Sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Prepare Baking Sheet by lining it with parchment paper to prevent sticking.
  2. Cook Sugar Mixture by heating sugar, corn syrup, and water until dissolved, then boil until 300°F.
  3. Whisk in Baking Soda to create foam, then pour onto the baking sheet and allow to cool for 30 minutes.
  4. Break Honeycomb into bite-sized pieces using hands or a mallet.
  5. Prepare Coating by melting chocolate chips with cream soda, then stir in vanilla extract.
  6. Coat Honeycomb by dipping each piece in the melted chocolate mixture.
  7. Decorate by sprinkling edible gold dust or yellow sprinkles on top of the wet coating.
  8. Set Treats at room temperature for about 1 hour until the coating is firm.

Nutrition

Serving: 1treatCalories: 120kcalCarbohydrates: 20gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 5mgSodium: 10mgPotassium: 25mgSugar: 15gCalcium: 1mgIron: 1mg

Notes

Keep treats in an airtight container for up to 3 days, or freeze uncoated honeycomb for up to 1 month.

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