For naughty boys and girls! Found this in my local paper years ago. From Martha Stewart. The packaging ideas are endless! (*The only thing not mentioned in the original directions is the greasing of the foil lined pan. I always spray well with cooking spray to make removing the candy easier.)
My Private Note
Units: US | Metric
- 1Line an 8-inch square baking pan with a piece of aluminum foil large enough to overhang the sides by about 2 inches. Set aside.
- 2Bring sugar, corn syrup and 3/4 cup water 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 dipping inwater to prevent crystals from forming.
- 3Once 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 Fahrenheit (hard crack stage). Remove from heat.
- 4Carefully 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.
- 5Pour into prepared pan, and let cool completely.
- 6Lift foil to remove candy from pan, and transfer candy to a large plastic bag. use a kitchen mallet or hammer break candy into pieces.
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Nutritional Facts for Candy Coal
Serving Size: 1 (982 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 873.3
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 354.7 mg
- Total Carbohydrate 224.7 g
- Dietary Fiber 0.0 g
- Sugars 192.6 g
- Protein 0.0 g
The following items or measurements are not included:
black food coloring