This is the fudge at Hagrid attempted to make for Harry Potter in the first book of the epic book series. Hagrid’s attempt didn’t come out quite right, but yours will. This molasses-based candy will require a bit of elbow grease but is worth it in the end.
I remember the first time a coworker talked to me about Harry Potter. Honestly, I thought it sounded silly. Why would I want to read a children’s book about a wizard? My coworker persisted and let me borrow her first three books.
Needless to say, I was hooked.
While I wasn’t one of the die-hard fans that stood in line to buy the next available book, I did try to speed read through them as soon as I got my hands on a copy. I am proud to say that I own all of the books and hope that my daughter enjoys reading them one day.
One of the treats that has always intrigued me in the book series is the treacle fudge. Not being from the UK, I had no idea was treacle was (it’s molasses). Imagine my surprise when I found a copy of the unofficial Harry Potter cookbook in the library one week. I immediately checked it out.
Delighted, I found the treacle fudge recipe in the book. Now before you get started, I wanted to let you know that this fudge will require some work. It will need to be stirred for about 15-20 minutes before allowing it to set. My arm got tired throughout so I took some breaks and my fudge turned out just fine. Just don’t let the stirring scare you because I promise it’s worth it.
Hey, if it’s good enough for Harry, it’s good enough for me.
Harry Potter's treacle fudge
- 1 cup granulated sugar
- 1 cup dark brown sugar packed
- 1 stick (1/2 cup) unsalted butter
- 1/2 cup heavy cream
- 2 Tablespoons black treacle or dark molasses
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Generously grease or line a standard 8"x8" square pan and set aside.
- In a medium sized saucepan, mix together all of the ingredients except for the vanilla. Heat on medium-high and stir until the butter has completely melted.
- Allow the mixture to cook until it reaches 240 degrees F on a candy thermometer. Do not mix during this stage. Once the mixture comes to temperature, remove the pan from the stove and stir in the vanilla.
- Let the mixture sit for about 5 minutes.
- Now, roll up your sleeves and keep stirring (and stirring and stirring) until the mixture becomes super thick - to the point where you can no longer stir because it's so dense. It will resemble a very thick brownie batter consistency. I took a few breaks here and there to rest my arms, but I would say it took a good 15 minutes or so of constant stirring.
- Transfer the fudge to your prepared pan and smooth out the top. Chill in your refrigerator until firm, about 1-2 hours. Slice and serve.