Christmas Coal Candy
- Level: Intermediate
- Yield: about 4 cups candy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 373
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 95
- Dietary Fiber
- 1
- Sugar
- 93
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 9
- Total: 4 hr 15 min (includes cooling time)
- Active: 40 min
Ingredients
1 large egg white, at room temperature, beaten
1 1/4 cups confectioners' sugar
1/4 cup dark cocoa powder
1 teaspoon pure vanilla extract
1/2 teaspoon distilled white vinegar
Black gel food coloring, for tinting
3 cups granulated sugar
Directions
Special equipment:
a candy thermometer; a rubber mallet; a chisel, optional- Line an 8-inch square baking pan with parchment, leaving a 1-inch overhang. Mix together the egg white, confectioners' sugar and cocoa in a bowl with a fork until smooth and very thick. (The mixture should hang on the fork in a blob without falling off.) Whisk in the vanilla and vinegar. Whisk in enough food coloring to turn the mixture a deep black color and the brown of the cocoa is no longer visible, 1/2 to 1 teaspoon.
- Combine the granulated sugar and 1/2 cup water in a small saucepan and stir until the mixture looks like wet sand. Using a wet pastry brush, wipe down the sides of the pot where any sugar has clung to the side. Cook over medium heat until the mixture registers 258 to 260 degrees F on a candy thermometer, 8 to 10 minutes. Remove the pan from the heat and immediately stir in the black mixture, stirring vigorously until smooth. Spread in the prepared pan and let harden and cool completely, about 2 hours.
- Lift the candy out of the pan using the parchment paper overhang as handles. Peel off the parchment and chip into small irregular-sized pieces using a chisel or a sturdy butter knife and rubber mallet.