Q1: What is the absolute, number one secret to a hard candy that is crunchy, not chewy or sticky?

The secret is a candy thermometer! You must cook your sugar syrup to the precise "hard ball" stage (258−260∘F). This is the non-negotiable key that will guarantee a final candy that is perfectly hard and brittle.

Q2: Can I make this coal candy ahead of time?

Yes, absolutely! This is a perfect make-ahead candy. You can prepare it up to two weeks in advance and keep it stored in an airtight container at room temperature.

Q3: Can I make this recipe without a candy thermometer?

It is highly not recommended. Making candy is a very precise science that relies on specific temperatures.3 A simple, inexpensive candy thermometer is the only truly foolproof way to guarantee a perfect result every single time.

Q4: How do I clean my pot after I have made the candy?

It's easier than you think! Simply fill your dirty saucepan with water and place it back on the stove. Bring the water to a boil, and the hot water will dissolve all the hardened candy that is stuck to the pan and your utensils.

Q5: Can I make this without the black food coloring?

Of course! The candy will still be delicious. Without the black food coloring, your final "coal" will have a natural, dark brown color from the cocoa powder.

Christmas Coal Candy (A Fun & Easy Holiday Gift!)

A festive and fun recipe for ‘Christmas Coal Candy,’ a homemade hard candy designed to look like lumps of coal, perfect as a novelty gift or treat during the holidays. The recipe involves creating a thick, black-colored meringue-like mixture which is then stirred into a hot sugar syrup that has been cooked to the hard-ball stage. The mixture is poured into a pan to harden completely and then broken into rustic, coal-shaped pieces.

Author: Grace

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
3 cups granulated sugar

Instructions

Special Equipment: You will need a candy thermometer, a rubber mallet, and an optional chisel.
Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides.
In a bowl, mix together the egg white, confectioners’ sugar, and cocoa powder with a fork until the mixture is smooth and very thick.
Whisk in the vanilla and vinegar. Then, whisk in enough black food coloring (1/2 to 1 teaspoon) to turn the mixture a deep black color.
In a small saucepan, combine the granulated sugar and 1/2 cup of water. Cook over medium heat, stirring, until the sugar has dissolved. Wipe down the sides of the pot with a wet pastry brush.
Attach a candy thermometer to the pan and cook the syrup, without stirring, for 8 to 10 minutes, until it reaches 258°F to 260°F (hard-ball stage).
Remove the pan from the heat and immediately stir in the black cocoa mixture, stirring vigorously until smooth.
Pour the mixture into the prepared pan and let it harden and cool completely, which will take about 2 hours.
Once hardened, lift the candy out of the pan using the parchment paper overhang. Use a rubber mallet and a sturdy knife or chisel to break the candy into small, irregular-sized ‘coal’ pieces.

Notes

This is a fun, edible craft project that makes a great gag gift for Christmas stockings.
Using a candy thermometer is crucial to ensure the sugar syrup reaches the correct temperature for the candy to harden properly.
Be extremely careful when working with the hot sugar syrup, as it can cause severe burns.
The finished product is a very hard candy, similar to a lollipop.

Find it online: https://www.eatswithsoul.com/christmas-coal-candy/