George Weasley: “How big did his tongue get?”Arthur Weasley: “It was four feet long before his parents would let me shrink it.” Ton Tongue Toffee is a rainbow-colored sweet created by Fred and George Weasely for their delightful shop Weasleys’ Wizard Wheezes. Ton Tongue toffee is charmed with an engorgement charm, causing the tongue of the consumer to indiscriminately swell to enormous sizes, (at least 4 feet!!)
For muggles, the closest confection in flavor would be saltwater taffy. Luckily, here’s how you can make your own (charm-free, of course). To make various flavors, simple use different flavors of kool-aid.
Ton Tongue Toffee
2 1/2 cups sugar
3 tablespoons cornstarch
1 cup light corn syrup
1 1/3 cups water (room temperature)
2 tablespoons butter softened, plus a lot more for buttering hands
1 teaspoon salt
1 package unsweetened black cherry koolaid (Any unsweetened fruit-flavored drink mix will work)
1/2 teaspoon vanilla extract
- Butter a large jelly roll pan or cookie sheet (with sides).
- In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter, and salt, stirring until butter is melted.
- Bring the mixture to boil over medium heat, then immediately stop stirring.
- Cook mixture until candy thermometer read 250 degrees F (120 degrees C). Do not exceed 250F
- Immediately remove from heat. Carefully stir in the vanilla extract and whatever flavor unsweetened drink mix that you prefer. Stir well.
- Transfer the mixture onto a buttered baking pan.
- Allow the ton tongue toffee to cool enough to handle, about 15 minutes. (Try to pull as soon as it’s comfortable to handle.)
- Butter hands and begin pulling, as many times as it takes to become opaque and lighten in color, usually about 15 minutes of pulling. You will need to butter your hands repeatedly.
- Pull into long ropes and then cut into bite-sized chunks using buttered kitchen scissors or a buttered pizza cutter.
- Wrap the pieces of taffy in squares of waxed paper, twisting the ends tightly to seal.
- Store in an airtight container in a cool dry place
Old fashioned Toffee
2 cups of sugar
8 tablespoons butter
1/2 teaspoon rum or vanilla flavoring
1 1/4 cups water
1 bag milk chocolate chips
Chopped Nuts (almond slivers or walnut pieces or pecans), if desired
Place all ingredients, except the chocolate chips, in a heavy saucepan. Stir over medium heat until sugar dissolves. Without stirring, boil until the mixture reaches 290 degrees on a candy thermometer.
Pour into a buttered, 9-by-12-inch pan. Sprinkle the chocolate chips evenly over the top of the hot toffee. Let them set for 2-3 minutes, then spread the melted chocolate into an even layer. Sprinkle with chopped nuts if you so desire.
Let cool until almost firm to the touch. Mark into 2-inch squares with a sharp knife.
When cool, break into squares or shards. Makes 1 1/4 pounds.