I think we’ve all met a few people who deserve a lump of coal from Santa, and I’m not talking about the cute candy version I’m sharing with you today!
Coal candy is perfect for those on your naughty and nice list. It looks much like a lump of coal, but is sweet and sugary with an unexpected crumbly texture. I found it on one of my favorite sites – Fragrante Delicia – which you should certainly check out!
My first batch failed because I cooked the sugar too long and it liquefied. The end result was a shiny block of black candy which was pretty, but far too hard to eat! I got it right the second time, and as it cooked, I wrote down important visual cues to look for as it is being made.
Is there anything better than faking out your friends and family at holiday gatherings? I think not. I hope you’ll cook up a batch of your own for the ultimate “naughty” stocking-stuffer.
Christmas Coal Candy (Carbon Dulce)
1 egg white
1 1/2 cups powdered sugar divided, plus a little extra might be needed for thickening purposes
1 1/2-2 tsp. black gel food coloring such as Wilton brand
1/2 tsp. lemon juice
- Whisk together 1 cup of the powdered sugar along with the remaining ingredients in a medium bowl.
- Whisk in the remaining 1/2 cup powdered sugar. The mixture should be very stiff as you whisk. Pick up some of the batter with the whisk, and allow it to fall back into the bowl. It should cling to the whisk when you pick up the batter, and fall in thick heavy pieces back into the bowl. If it does not, add a little more powdered sugar until this consistency is achieved.
- Set aside while you cook the sugar (next step).
3 cups granulated sugar
1/4 cup water
- Line an 8×8 (or similar size) heat-proof pan with parchment paper, set aside.
- Combine water and sugar in a large non-stick saucepan. Mix sugar and water together by stirring and mashing them together with a heat-proof spatula until it is the consistency of wet sand.
- Insert a candy thermometer and let the mixture cook until it reaches 258-260 degrees. The mixture will stay grainy and look weird and you might think you’ve done something wrong but you haven’t. When it’s close to the 250 degree mark, the mixture may begin to lightly brown from cooking. It should still be grainy and not in a liquid state.
- When 258-260 degrees is achieved, add the black egg white/powdered sugar mixture to the pot and stir (don’t whisk) with a heat-proof spoon. The mixture may foam, so be careful!
- When thoroughly mixed, pour into the prepared pan and allow to stand until hardened. When hardened, break into pieces.
- I used a chisel and hammer to break the candy into chunks. It’s certainly a hard candy, but it has a break-away crumbly quality too. You might get away with cracking it on the edge of a kitchen counter top, though I’d imagine that method is messier.
- Make sure you achieve a deep black color with the gel food coloring, otherwise your finished candy may have a purplish hue to it. Black food coloring is funky like that.