Christmas coal candies
Votes: 3
Know any naughty kids? Treat them to these cocoa bars. They're much sweeter than they look, even though they look like coal.
Time: 4 hours 15 minutes
If you break these chocolates into pieces, they will look even more like coal.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large egg white, room temperature, beaten
- 1 and 1/4 cups powdered sugar
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 tsp distilled vinegar 5%
- Black food coloring
- 3 tbsp. sugar
- Special equipment: candy thermometer; rubber mallet; chisel, optional
We recommend
Recipes with similar ingredients: eggs, powdered sugar, vanilla extract, cocoa
Cooking the dish according to the recipe:
- Line an 8-inch square baking pan with parchment paper, leaving a 1-inch border.
Using a fork, whisk together the egg white, powdered sugar, and cocoa powder in a bowl until smooth and very thick. (The mixture should stick to the fork when scooped.) Add the vanilla and vinegar. Stir in enough food coloring to give the mixture a deep black color, 1/2 to 1 teaspoon. - In a small saucepan, combine granulated sugar and 1/2 cup water. Stir until the mixture resembles wet sand. Using a damp pastry brush, wipe any remaining sugar off the edges of the saucepan.
Cook over medium heat until the mixture reaches 125–126°C (250–275°F), 8 to 10 minutes. Remove the pan from the heat and immediately stir in the black mixture. Pour into the prepared pan and let set completely, about 2 hours. - Remove from the pan by the edges of the parchment paper. Peel off the parchment and break into small, random-shaped candies using a chisel or a sturdy butter knife and a rubber mallet.
Exit: 4 tbsp.
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