Traditional recipes

Coal of the Epiphany

Coal of the Epiphany


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Charcoal recipe of the befana di of 02-01-2015 [Updated on 16-12-2016]

Making the Befana's coal at home is really cool, I had wanted to try it for years but I thought it was who knows how complicated and for this reason I postponed it every time. This year, however, I wanted to surprise Elisa by preparing the coal for her befana sock and I tried my hand, girls it's easier to do than to say and you had to see my Ely how happy she was when I brought them a piece to taste. This is the recipe I followed and the only difficulty lies in not letting the caramel burn, the rest is a walk;) I wish you a sweet day and I'm going to prepare the cake for my grandfather's birthday, hoping that this year do not throw tantrums and celebrate with us;)

Method

How to make Epiphany coal

Prepare a syrup by mixing the sugar with the water

Bring the mixture to a boil and let it get to about 150 ° or if you don't have a thermometer, just brown the caramel and turn off, it will take about 10 minutes.

In the meantime, whip the egg white until stiff

Then add the sugar, powdered sugar and alcohol

Finally add the black food coloring and mix until a homogeneous mixture is obtained

Once the caramel is ready, pour everything into it and simmer without turning


Lower the heat, cook for a minute, then turn off.

Pour the mixture into a rectangular mold lined with parchment paper, then let the charcoal rest at room temperature for about 3 hours.

Now turn the charcoal upside down on a cutting board

cut into pieces with a knife

And your befana's charcoal is ready. It can be kept for up to a month, closed in a tin box.


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