This sweet treat is pretty exciting as it looks like nothing but then SPARKLES on the inside (watch the video REALLY closely!) and it tastes soooooo good! Mrs Rogers Cinnamon (http://bit.ly/mrsrogers_cinnamon) just adds to the already chocolatey flavour to make this a fun Christmasy candy.
Line a 20cm baking dish or cake tin with baking paper. Make sure the tin is covered. If in doubt, use a little spray oil to make sure the sides will release the coal.
In a pot, mix the water and white sugar together and place on a medium heat. Melt the sugar stirring occasionally, and bring to a slow boil where the mixture should sit around 126C (you can use a candy thermometer to help you with this). This needs to boil at this temperature for around 8 minutes, stirring occasionally. Make sure you push down the sugar as it collects on the sides of the pot.
In between stirring, mix the egg white, icing sugar and cocoa powder into a very thick smooth dough. Add the cinnamon, vanilla essence and vinegar and stir to combine. Add the black food colouring ½ teaspoon at a time. The goal here is to cover the brown of the cocoa powder and make the mix as black as possible without using too much colouring. Gel food colouring is best.
Once the sugar mixture has reached temperature and has boiled for 8 minutes, remove from heat and tip the black mixture into it. Stir to combine the mixtures. Pour into your lined tray and set aside to cool for at least 2 hours.
Once cooled, crack into pieces to resemble coal. Store in an airtight container.
Ingredients
Directions
Line a 20cm baking dish or cake tin with baking paper. Make sure the tin is covered. If in doubt, use a little spray oil to make sure the sides will release the coal.
In a pot, mix the water and white sugar together and place on a medium heat. Melt the sugar stirring occasionally, and bring to a slow boil where the mixture should sit around 126C (you can use a candy thermometer to help you with this). This needs to boil at this temperature for around 8 minutes, stirring occasionally. Make sure you push down the sugar as it collects on the sides of the pot.
In between stirring, mix the egg white, icing sugar and cocoa powder into a very thick smooth dough. Add the cinnamon, vanilla essence and vinegar and stir to combine. Add the black food colouring ½ teaspoon at a time. The goal here is to cover the brown of the cocoa powder and make the mix as black as possible without using too much colouring. Gel food colouring is best.
Once the sugar mixture has reached temperature and has boiled for 8 minutes, remove from heat and tip the black mixture into it. Stir to combine the mixtures. Pour into your lined tray and set aside to cool for at least 2 hours.
Once cooled, crack into pieces to resemble coal. Store in an airtight container.
