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Chocolate Frogs

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Last Updated on August 4, 2022 by Lisa Johnson

These Chocolate Frogs may not be exactly what you are expecting. They do not have “one good jump in them”, but they are still quite magical. These Chocolate Frogs are actually Turtles in disguise. That’s right, we are using the same caramel from the Gourmet Caramel Apples and Chocolate Caramel Pretzel Rods to make these delicious candies.

Check out these Harry Potter Party Ideas for even more cocktail and food recipes.

Three chocolate frogs laying on white parchment paper.

I had originally planned on making these Chocolate Frogs for my Harry Potter party, but I could not find the frog candy mold ANYWHERE! I found all of my other molds, cutters, and decorations, but no frog molds. 🙁  So like any other crazy person on a mission, I ordered new Frog Candy Molds {affiliate link} from Amazon!

Clear plastic Frogs candy mold.

Turtle candies have always been my favorite and I knew that the caramel would be perfect as a filling…and I was right. In case you haven’t seen the other posts, I will go through the steps again here. I did cut the recipe in half this time, but feel free to double the recipe below and go ahead and make some Gourmet Caramel Apples or Chocolate Caramel Pretzels at the same time.

How to make Chocolate Frogs:

Heat butter, brown sugar, corn syrup, and sweetened condensed milk in a heavy saucepan over Medium-High heat.

Brown sugar, corn syrup, and sweetened condensed milk in a saucepan.

Bring to a boil, stirring occasionally. Continue cooking and stirring until a candy thermometer reaches 248 degrees, about 30 minutes.

Caramel simmering in a saucepan with a candy thermometer on the side.

Remove from heat, and stir in vanilla.

Vanilla extract added to the melted caramel.

and set aside. Place chocolate in a large bowl and heat in the microwave for 1 minute on HIGH. Stir, then continue cooking and stirring in 15 second intervals until chocolate is melted and smooth.

Melted chocolate in a large bowl.

Spoon a small amount of chocolate into each cavity.

Melted chocolate coating the bottom of the frog candy mold.

Use a “clean or brand new” paint brush to paint the chocolate up the sides to thoroughly coat the inside.

A paintbrush spreading the melted chocolate around in the frog molds.

Tap on the counter to remove the air bubbles. Place in the refrigerator for 5 to 10 minutes until set. Add a few chopped pecans to each cavity.

Pecans in the center of each chocolate frog mold.

Carefully spoon caramel into each cavity to cover the pecans. You don’t want to overfill or “mound” the caramel. You want it to come up just under the edge.

Caramel added over the top of the pecans in the frog mold.

Don’t panic if you overfill them. Remove some if you can with a clean spoon. Top off each cavity with additional melted chocolate.

Melted chocolate poured over the top of the caramel.

Place back in the refrigerator for 10 minutes to set. Remove and tap out onto work surface. You may need to twist the mold a bit and use your fingers to push the frogs out…or get frustrated and whack it onto the counter…whatever works.

Chilled chocolate frogs tapped on a counter top to remove from the mold.

Do you see how the two frogs on the left look “clear” compared to the third frog which looks dark? The left two have already separated from the mold, the one on the right will be more difficult to remove. You can always put the mold back in the refrigerator and give it a few more minutes to chill.

Run a small, sharp knife around the edge of the frogs to trim off the excess chocolate.

A small knife laying on parchment paper next to chocolate frogs.

like so.

A small knife. used to trim the edges of the chocolate frogs.

You can do this while they are sitting on the parchment paper, or you can pick them up and hold them while trimming…but the chocolate will start to melt from the heat of your hand…and you will have an intense desire to bite their heads off.

A chocolate frog with its head bitten off showing the caramel inside.

Try to control yourself, they are really cute when they are finished!

 Four chocolate frogs laying on parchment paper.

Place on a serving platter if you’re feeling fancy and serve.

Seven chocolate frogs on a silver serving platter.

More Harry Potter recipes:

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Enjoy!!

Five frog shaped chocolate candies on a silver tray.

Chocolate Frogs

These Chocolate Frogs may not have one good jump in them, but they are definitely magical! Delicious chocolate filled with caramel and pecans will excite all of your party guests!
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Course: Dessert
Cuisine: American
Keyword: chocolate, frogs, mold, caramel, pecan, recipe, harry potter, party, halloween
Prep Time: 10 minutes
Cook Time: 30 minutes
Chilling Time: 20 minutes
Total Time: 40 minutes
Servings: 8 Servings
Calories: 570kcal
Author: Lisa Johnson

Ingredients

Chocolate

  • 10 ounces chocolate tempered is best, but chocolate chips work in a pinch
  • 0.5 cup pecans roughly chopped

Caramel Filling

  • 0.5 cup unsalted butter
  • 1 cup packed brown sugar
  • 0.5 cup light corn syrup
  • 7 ounces sweetened condensed milk half a can
  • 1.25 teaspoon pure vanilla extract

Instructions

For the Caramel Filling:

  • Heat butter, brown sugar, corn syrup, and sweetened condensed milk in a heavy saucepan over Medium-High heat.
  • Bring to a boil, stirring occasionally. Continue cooking and stirring until a candy thermometer reaches 248 degrees, about 30 minutes.
  • Remove from heat, and stir in vanilla. Set aside.

To make the Chocolate Frogs:

  • Place chocolate in a large bowl and heat in the microwave for 1 minute on HIGH. Stir, then continue cooking and stirring in 15 second intervals until chocolate is melted and smooth.
  • Spoon a small amount of chocolate into each cavity.
  • Use a “clean or brand new” paint brush to paint the chocolate up the sides to thoroughly coat the inside. Tap on the counter to remove air bubbles.
  • Place in the refrigerator for 5 to 10 minutes until set.
  • Add a few chopped pecans to each cavity.
  • Carefully spoon caramel into each cavity to cover the pecans. You don’t want to overfill or “mound” the caramel. You want it to come up just under the edge.
  • Don’t panic if you overfill them. Remove some if you can with a clean spoon. Top off each cavity with additional melted chocolate.
  • Place back in the refrigerator for 10 minutes to set. Remove and tap out onto work surface. You may need to twist the mold a bit and use your fingers to push the frogs out.
  • Run a small, sharp knife around the edge of the frogs to trim off the excess chocolate.

Notes

I have cut my regular caramel recipe in half to make a small batch of Chocolate Frogs. Feel free to double the caramel filling and make a larger batch, or make Gourmet Caramel Apples or Chocolate Caramel Pretzels as well.

Nutrition

Calories: 570kcal | Carbohydrates: 79g | Protein: 4g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 38mg | Sodium: 59mg | Potassium: 256mg | Fiber: 2g | Sugar: 75g | Vitamin A: 420IU | Vitamin C: 0.7mg | Calcium: 112mg | Iron: 1.4mg

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21 Comments

  1. You know I’m lovin’ this whole Harry Potter themed party. I don’t have a frog mold, but I suppose you could make them with any mold? Many they look good — they would be a fun “take home” treat from Thanksgiving if they were Pilgrim shaped or something, right?

    1. Thank you Seana, I am having so much fun with it. 🙂 You could male them in any shape mold, or you could place whole pecans on silpat/parchment paper, spoon the caramel over them, wait for them to cool and then pour the chocolate over the top. No mold required, lol I think they would be adorable as a Thanksgiving treat!! Turkey Turtles, hahaha

  2. Hi Lisa! I want to make chocolate frogs for a party later this month. How soon can I start making them and do I need to freeze them until the party or store them at room temp until the party? They would be solid chocolate, not filled. I have a lot to make so I want to get a jump on them now.

    1. I made mine a couple of weeks before my party and I left them out on the counter. I would not freeze them, it will affect the chocolate and make them chalky. 🙂

  3. I wanted to make turtle frogs for the math teachers I work with– for some reason our current curriculum uses frogs a LOT! As a plus, I actually have the frog molds from my daughter’s HP birthday last year! Thank you so much for posting this recipe, I can’t wait to try it!

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