Pepper Imps | Harry Potter

Last Updated on March 12, 2019

‘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.

Pepper Imps | Harry Potter

 

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Author: Bryt @ InLiterature.net

Serves: ~1 cup

Ingredients

• 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 ]

Instructions

1. In a saucepan over medium heat, stir together the sugar, water, glucose syrup and cream of tartar.
2. Once the sugar has dissolved, place the thermometer in and let cook without stirring.
3. Once the candy reaches 300F, remove from heat.
4. Put on candy making gloves, keep your face back and pour in the cinnamon oil.
5. Give it a quick stir and drop in a little bit of black gel (you won't need much).
6. Stir, then pour a tbsp of the candy onto a silicone mat.
7. Fold together until able to pick up (dough consistency).
8. Take clean oiled kitchen scissors, and cut off a little bit (size of ball you want).
9. Roll with your gloved hands until you form a ball shape and set aside.
10. Repeat until all candy is cut and rolled.
11. 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.
12. Roll in white sugar before storing in an airtight container.

Notes

Don't let the cinnamon oil touch your skin, and keep your face back when you pour the oil into the candy. The fumes will be overpowering!

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