Food & Cooking Recipes Dessert & Treats Recipes Candy Coal 3.2 (47) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 18, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes 1 7/8 pounds Ingredients 3 ½ cups sugar ¾ cup water ¾ cup light corn syrup 1 tablespoon black gel-paste food coloring 5 teaspoons pure peppermint, cinnamon, or anise extract 1 teaspoon baking soda Directions 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. 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. 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. Rate it Print