New This Month

Candy Coal

47
  • Yield: Makes 1 7/8 pounds

Ingredients

  • 3 1/2 cups sugar
  • 3/4 cup water
  • 3/4 cup light corn syrup
  • 1 tablespoon black gel-paste food coloring
  • 5 teaspoons pure peppermint, cinnamon, or anise extract
  • 1 teaspoon baking soda

Directions

  1. Line an 8-inch square baking pan with a piece of aluminum foil large enough to overhang the sides by about 2 inches. Set aside.

  2. Bring sugar, 3/4 cup water, and corn syrup to a boil in a medium saucepan over medium high heat. Stir to dissolve sugar, and wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Once mixture comes to a boil and all the sugar has dissolved, clip a candy thermometer to pan, and raise heat to high. Continue cooking without stirring until mixture registers 300 degrees. Remove from heat.

  3. Carefully add food coloring, extract, and baking soda; stir slowly with a clean wooden spoon until thoroughly combined and mixture no longer bubbles, about 2 minutes. Pour into prepared pan, and let cool completely. Lift foil to remove candy from pan, and transfer candy to a large plastic bag. Crush with a kitchen mallet into chunks.

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