Carbone di Zucchero

“Many children get coal AND a present.”

“La Befana knows it is difficult to be good all the time and that just because children are naughty sometimes, it doesn’t mean they are bad.”

“She knows being a kid is hard so she leaves a special kind of coal made of sugar that is a sweet treat you can eat. In Italy, it is called Carbone di Zucchero (sweet coal)”

-La Befana, the Good Witch of Italy

Experience the magic of Italian folklore with a sweet twist! Our recipe for carbone di zucchero, the traditional candy gifted by La Befana on Epiphany, is just a taste of the rich stories and traditions that fill Le Befana. This enchanting book dives into the heart of Italy’s beloved holiday legend, weaving tales as delightful as this candy is to make. Discover the story behind La Befana—grab your copy today here and bring the charm of Italy’s holiday story into your home.

Carbone di Zucchero

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Course: Dessert

Ingredients

• For the Icing

• 1 large egg white

• 1 Tbsp pure orange extract

• 2-3 Tbsp edible charcoal powder

• 1/2 c granulated sugar

• 1 1/2 c powdered sugar

• For the Caramel

• 1 c granulated sugar

• 1/2 c water

Directions

• Make the icing by whipping the egg white until stiff peaks form.
• Add orange extract, charcoal powder and granulated sugar.
• Slowly add in powdered sugar.
• Mix until well combined, it will be thick.
• Line a medium bowl with parchment paper and set aside.
• Next make the caramel. Place the sugar and water in a heavy bottom saucepan over medium heat.
• Stir until sugar dissolves and allow to boil. Continuing boiling until sugar turns golden in color (caramel). Do not stir while boiling. If needed, gently swirl the pan for a more even color.
• Turn off the heat and immediately add egg white mixture to the boiling caramel, stir quickly and thoroughly. It will start to get bigger in volume, pour immediately into prepared bowl.
• Allow to cool for several hours or overnight.
• Break into rough pieces and add it to the stockings.