Prep 0 mins
Cook 20 mins
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.)
- 828.06 ml sugar
- 177.44 ml light corn syrup
- 14.79 ml black food coloring, gel-paste
- 24.64 ml peppermint extract or 24.64 ml cinnamon extract or 24.64 ml anise extract
- 4.92 ml baking soda
- 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, 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.
- 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 Fahrenheit (hard crack stage). 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. use a kitchen mallet or hammer break candy into pieces.
Used the cinnamon flavor. It was yummy. Packaged in little bags for my husbands employees. :)
What a hoot! My belly is jiggling like a bowl full of jelly! Just the thing for those on my naughty list-Santa likes to pull pranks once in a while too. Thanks for the great idea!
I have made this recipe in the past and it really looks like coal. We broke it up and placed it in mini brown paper bags with a note from Santa and passed it out to my children and my sisters children at our mom's house on Christmas Eve, very interesting responses. We used bubble gum flavoring but any kid friendly flavoring is great. Thanks for posting this great recipe.