‘tiny black Pepper Imps (“Breathe fire for your friends!”)’
-Harry Potter and the Prisoner of Azkaban, J.K. Rowling
While it’s assumed Pepper Imps are peppermint flavour, I have to agree with the Wizarding World of Harry Potter, cinnamon really is the best flavour to make you feel like you’re smoking at the mouth. I feel any menthol flavour (peppermint, spearmint) makes you feel fresh and cool. Much better suited for ice mice! I had tried black pepper as a flavour, don’t knock it, but I found it was too bland for what should be a fire-breathing sweet. My one adjustment from the Wizarding World version, is they’re supposed to be small black candies (gotta keep it authentic!), so I headed to the kitchen to make our own version.
- 1 cup white sugar
- ½ cup glucose syrup (corn syrup)
- ½ cup water
- ¼ tsp cream of tartar
- black food colouring gel
- 1 tsp cinnamon oil [ I used Doterra's cinnamon food grade essential oil for this recipe, but Lorann Oils are also really good for candy making ]
- In a saucepan over medium heat, stir together the sugar, water, glucose syrup and cream of tartar.
- Once the sugar has dissolved, place the thermometer in and let cook without stirring.
- Once the candy reaches 300F, remove from heat.
- Put on candy making gloves, keep your face back and pour in the cinnamon oil.
- Give it a quick stir and drop in a little bit of black gel (you won't need much).
- Stir, then pour a tbsp of the candy onto a silicone mat.
- Fold together until able to pick up (dough consistency).
- Take clean oiled kitchen scissors, and cut off a little bit (size of ball you want).
- Roll with your gloved hands until you form a ball shape and set aside.
- Repeat until all candy is cut and rolled.
- If the candy starts to harden in the pot, simply heat the pan back up on the stove for a few minutes, until the candy can be removed from the pan again.
- Roll in white sugar before storing in an airtight container.
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