So, these actually started out as an attempt to make the licorice wands from Honeydukes. I tried a few batches, all failures, either too hard or too soft or just too darn finicky. Then I remembered something that would prove crucial to the development of this recipe…
I don’t actually like licorice.
So the next time I set about trying to make it, I thought, what if I do chocolate flavored instead? And two dozen wands later, I’m noshing on what turns out to essentially be homemade tootsie rolls, and I couldn’t be more delighted. I ate one for research, another one to make sure I had a handle on the description, and one more because it went well with afternoon tea.
While the finished wands might not be up to Ollivander’s level of quality, they do share some similar features: They are of varying lengths, and range from fairly bendy to reasonably supple. They’re a nice dark color, say of black walnut or redwood.
All in all, I’d say this one was a delicious success, and pretty easy to make: Just swish, flick, and gobble!
Chocolate Candy Wands Recipe
Prep: 10 minutes Cooking: 20-30 minutes Cooling: 1 hour, or more Shaping: 15 minutes
Makes: 1-2 dozen wands
Ingredients:
- 5 Tbs. butter, plus more for pan
- 3/4 cup sugar
- 1/3 cup molasses
- 1/3 cup sweetened condensed milk
- 3 Tbs. cocoa powder
- pinch of cinnamon, or Chinese 5-spice for extra flavor
- 1/2 cup all-purpose flour
Lightly butter a 9-inch square baking pan, then place a piece of lightly buttered parchment paper over the bottom with the sides sticking out to help you lift the candy out once it’s cooled.
Melt the butter in a small saucepan over medium heat, then add in the sugar, molasses, condensed milk, cocoa powder, and spices, if using. Bring up to a boil, and cook, stirring pretty frequently to keep the bottom from burning, until it reaches about 240F. Take off the heat and working quickly, stir in the flour, making sure you have no lumps, then pour into the prepared pan. Let cool for around an hour or so.
Once the mixture is cool to the touch, lift out of the pan and set on a cutting board. Using a large sharp knife, chop the candy into long skinny triangles. Starting on the wider end, begin twisting each triangle up towards the point. Don’t worry too much about twisting evenly because every wand is different! Set aside and continue until you’ve used up all the candy.
These are best enjoyed the same day, but can be stored in between layers of parchment paper in an airtight container for a few days or more.
