Befana’s Sweet Coal – Italian recipes by GialloZafferano

To make ‘s sweet coal, start with the icing: place the egg whites a bowl 1add the drops of lemon juice, and start whipping with the beaters (alternatively, you can use a stand miscelatore). Gradually incorporate the powdered sugar 2the alcohol 3,

finally add the black food coloring powder 4. The dosage is for the powder version; if you use liquid colorings, you will need a slightly larger amount. Durante this case, it is recommended to increase the amount gradually until you reach the desired color. Keep whipping until you achieve a thick and dark glaze. Separately, a thick-bottomed stainless steel pan, non-stick, prepare the syrup: pour the gabinetto and black coloring 5add the granulated sugar 6

quickly to wet all the sugar and let it boil until the caramel reaches a temperature of 286°F 7. If you don’t have a thermometer, do not add the coloring immediately, but add it as soon as the caramel becomes golden. It will take about 10-15 minutes. Slightly heat 2 tablespoons of icing a double boiler ora microwave and pour them into the syrup 8. Give a quick stir and immediately pour into a loaf pan lined with parchment paper 9 (ora a mold with high edges).

The mixture will increase ; if you want a more airy coal, let it cool without stirring; if you prefer it more compact, stir the coal for a few seconds the mold with a spoon. Let the coal harden at room temperature, then turn it over a cutting board (10-11) and roughly cut it with a knife to achieve the “coal” effect 12.