Recipes
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Butter Beer
Ingredients:
Melted Butter
Root beer

Mixed the melted butter with root beer until desired taste is reached. Serve hot or cold.

Chocolate Frogs
Chocolate molds in the shape of frogs can be found in many candy-supply stores.

Makes 12 to 14 frogs

Ingredients:
1 (12-ounce) bag chocolate chips, or 12-ounce bar chocolate, broken into pieces, 1 teaspoon grated chocolate, 1 plastic mold for bite-size chocolate frogs, Small candy eyes

Place chocolate in a microwave-safe bowl. Microwave chocolate on high power for 2 minutes. Stir. Continue microwaving in 15-second increments until chocolate is almost completely melted. Remove from microwave and grate 1 teaspoon additional chocolate over the melted chocolate; stir until smooth. Fill mold with melted chocolate, reserving about 1 tablespoon melted chocolate. Refrigerate molds until chocolate is firm, about 2 hours. Remove frogs from molds. "Glue" eyes onto the frogs with remaining melted chocolate. Store at room temperature or in the refrigerator.


Ton-Tongue Toffee

Makes 11/4 pounds

Ingredients:
2 cups sugar, 8 tablespoons butter, One-half teaspoon rum or vanilla flavoring, 11/4 cups water

Place all ingredients 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. Let cool until almost firm to the touch. Mark into 2-inch squares with a sharp knife. When cool, break into squares or shards.

Credits to Muggle Pride Zone and Dark Mark