Recipe for the Befana: sweet charcoal
The house Befana got down to business by throwing sugar, lots of sugar, charcoal and pink powder into the pot. Sweet cubes came out, sweet to put in the sock. Do you want to try it too? It is quick, simple and above all magical to prepare with children. Come on, Befane to work! Here she is Epiphany sweet charcoal recipe.
- 200 g of granulated sugar
- 200 g of water
- a few drops of lemon
- 1 tablespoon of pure alcohol
- 1 large spoonful of egg white
- 100-120 g of powdered sugar
- 4-5 tablets of vegetable charcoal in powder or other color
- a thermometer for sweets
- Pour the water and granulated sugar into a non-stick pan, put on the heat, not too high and mix, bringing slowly to a boil.
- In the meantime, prepare the ice: whip the egg white with the icing sugar, lemon and alcohol until the mixture is very firm (if the mixture is not compact enough, add the icing sugar). Finally add the color, making the mixture uniform. Prepare a mold (for example from a plum cake or a cardboard box) by lining them with baking paper.
- Check the sugar syrup: if you have a cake thermometer available, you must reach the temperature of 142 °, otherwise when the sugar begins to brown it means that it is time to add the ice, stirring vigorously with a whisk over low heat.
The mixture will begin to grow slowly, pour into the mold. It will inflate and then after a minute it will deflate (a bit like a souffle). Cover and let cool, then cut into cubes. Your coal is ready!
The extra idea. In the recipe pure alcohol is used but you can replace it with a teaspoon of vodka or grappa, the use is to make the mixture swell and have the typical pitted appearance of the coal inside.
And here is the charcoal ready!
The authors of the recipe and the photos
- Miralda Colombo, journalist and blogger, for mymodernparents.com he has a mission: to develop healthy and complete recipes that appeal to children and adults alike. Miralda has a blog Alice's spoon born on the occasion of the weaning of her daughter Alice and from which the children's cookbook "The spoon", ed. Gallucci.
- Cevì (Cecilia Viganò) is an artist, photographer and illustrator graduated from the Brera Academy. She takes photos and illustrates Miralda's dishes to show mothers that with a touch of creativity and imagination even the simplest recipes can become tastier. Because the eye also wants the part of her.
- sweet charcoal recipe