Colored Befana Coal: The Easy Recipe for Homemade Magic
Are you ready to discover the secret behind one of the most iconic and “mysterious” holiday sweets?
Befana Sugar Coal is the perfect symbol of the Epiphany.
Many believe making it is an impossible task, but I assure you the recipe is very simple and requires only a few ingredients.
Often, however, the problem is that the mixture does not expand or the syrup crystallizes before adding the baking soda, ruining the magic.
I’ll share the trick for success.
The magic happens in a few seconds, and the trick is in the temperature control and the magic ingredient:
Do Not Stir the Syrup: While the water and sugar are boiling, never stir to avoid crystallization.
Timing the Baking Soda: You must add the baking soda only when the syrup is dark and the pan has just been removed from the heat.
You need to stir vigorously and quickly: the baking soda triggers the reaction that makes the mixture expand instantly, turning it into a spongy foam.
Making this colored coal is a fantastic way to celebrate the tradition with your own hands. It’s a sweet and original gift to fill the holiday stocking.
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 10
- Cuisine: Italian
Ingredients BEFANA COAL
- 2 1/2 cups granulated sugar
- 2/3 cup water
- 1 teaspoon food coloring (gel) (gel color of your choice)
- 1 tablespoon bicarbonate of soda (baking soda)
Tools
- Kitchen scale
- Saucepan
- Hand whisk
- Parchment paper
- Baking tray
Procedure BEFANA COAL
First, prepare the surface where you will cool your coal. Line a baking tray with parchment paper and set aside.
In a heavy-bottomed saucepan, combine the sugar and water. Stir well while cold, then place over high heat. Allow the mixture to come to a boil and, without stirring, wait until it forms a thick, dark syrup with an amber color.
When the syrup has turned dark, immediately remove the pan from the heat. Add the food coloring and stir quickly. At this point, add the tablespoon of baking soda. Stir vigorously and you will see the mixture expand instantly, doubling or tripling its volume.
Immediately pour the foam onto the tray lined with parchment paper. Do not flatten it; let it cool and solidify for about 30 minutes, or until completely hard. Once cooled, break it by hand into irregular pieces that will resemble real lumps of coal.
Ingredient Notes
Baking soda is the magic ingredient in this recipe. It acts as a leavening agent that, when it meets the hot syrup, creates a chemical reaction producing carbon dioxide. These bubbles are what make the mixture expand and give it its typical spongy, light texture. For coloring, I recommend gel food coloring because it is more pigmented and you only need a little to obtain a vivid color.
Storage
Once ready and completely cooled, sugar coal should be stored in an airtight container at room temperature, in a cool, dry place. Humidity is its worst enemy: if exposed to air it will become sticky and lose its crisp texture.
Alternatives and Variations
Color variations: use different colorings to create sugar coal in many colors, from pink to blue, green to yellow.
Add a flavor: for an extra touch, add 1 teaspoon of vanilla extract or a few drops of flavoring (rum, anise, lemon) to the syrup before the baking soda.
Classic coal: for the classic version, simply use black food coloring (or activated charcoal powder).
Usage and Pairings
Sugar coal is an iconic sweet intended for the Befana stocking, a playful treat to include with other sweets. It’s a perfect handmade gift and also works as a decorative element for themed desserts or to create a striking scene.
Origins and History of the Recipe
Sugar coal is linked to a popular legend about the Befana, an old witch who flies on her broom to bring gifts to children on the night between January 5 and 6. To good children she leaves sweets and presents, while to naughty ones she brings a piece of coal. Over time, the “coal” became a confection in its own right, a sugary and harmless version of the gift for mischievous children, turning a punishment into a tasty surprise.
Tips for a Perfect and Safe Result
Warning! This recipe requires handling boiling sugar. Be very careful not to burn yourself and do not leave children unattended near the stove. For extra safety, wear oven gloves during the preparation and pouring stages.
FAQ (Questions and Answers)
1. Why didn’t my coal expand?
The most common reason is that the syrup didn’t reach the proper temperature (it must become dark, almost amber) or the baking soda was added too late. The baking soda must be incorporated immediately as soon as the pan is taken off the heat.
2. Can I use brown sugar?
Yes, you can use brown sugar, but keep in mind that the final color of your coal will be darker and the caramelization process may take a slightly different time.
3. How can I break the coal without making a mess?
Let the mixture cool completely, then wrap it in parchment paper and gently tap with the handle of a knife or a kitchen mallet. This way you’ll get nice pieces without mess.
