Instructions
Begin by making the butterbeer-flavored candy center.
In a microwave-safe bowl, combine the butter & cream. Microwave until the butter is completely melted.
In a large bowl, combine the dry fondant, the butter/cream mixture, & the butterscotch flavor.
Use a spatula to incorporate the ingredients & then switch to kneading with your hands.
Once the mixture has come together & is well mixed, divide it into 4 sections.
Knead food coloring into each section of filling: 1 green, 1 red, 1 blue, & 1 yellow. We recommend wearing gloves.
Set the 4 colored candy centers aside & begin working on making the chocolate frog shells.
Place the milk chocolate candy melts into a microwave-safe bowl.
Melt the chocolate using 20 second intervals, stirring in between to ensure the chocolate melts evenly and doesn’t scorch. Continue melting until the chocolate is fluid.
Transfer the chocolate into a tipless bag or squeeze bottle.
Snip the end off of the tipless bag & fill each cavity of the frog chocolate mold completely.
Once all of the cavities have been filled, tap the mold onto the table to evenly distribute the chocolate.
Allow the chocolate to set up in the mold at room temperature for 1-2 minutes.
After 1-2 minutes, invert the mold over a piece of parchment paper to remove excess chocolate. You may need to shake or tap on the mold to remove enough of the melted chocolate.
Once all excess chocolate has fallen out of the mold, use an angled spatula or bench scraper to clean up the edges of each chocolate frog.
You are now left with chocolate frog shells.
Allow the chocolate shells to set up completely at room temperature.
Once the chocolate shells are completely set up, you can now add your homemade butterbeer flavored candy center.
Use your hands to press the candy centers into the chocolate shells, leaving room on top to seal with more chocolate later. Make sure to really compact the filling as you are adding it so the chocolate shell does not get too thick.
Once all the the chocolate shells have been filled with candy center, seal each frog with more melted chocolate. Tap the mold on the counter to settle the chocolate.
If the chocolate in the tipless bag has hardened, microwave in 10 second intervals to soften.
Freeze the sealed chocolate frogs for 20-30 minutes.
When the mold is cloudy, and the candy feels cool, flex the mold to release the candy.
Repeat until desired amount of frogs are made.
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