Christmas coal candies

Ingredients:

• 1 large egg white, room temperature, beaten
• 1 and 1/4 cups powdered sugar
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 1/2 tsp distilled vinegar 5%
• Black food coloring
• 3 tbsp. sugar
• Special equipment: candy thermometer; rubber mallet; chisel, optional

Preparation:

1. Line an 8-inch square baking pan with parchment paper, leaving a 1-inch border.
   
   Using a fork, whisk together the egg white, powdered sugar, and cocoa powder in a bowl until smooth and very thick. (The mixture should stick to the fork when scooped.) Add the vanilla and vinegar. Stir in enough food coloring to give the mixture a deep black color, 1/2 to 1 teaspoon.
2. In a small saucepan, combine granulated sugar and 1/2 cup water. Stir until the mixture resembles wet sand. Using a damp pastry brush, wipe any remaining sugar off the edges of the saucepan.
   
   Cook over medium heat until the mixture reaches 125–126°C (250–275°F), 8 to 10 minutes. Remove the pan from the heat and immediately stir in the black mixture. Pour into the prepared pan and let set completely, about 2 hours.
3. Remove from the pan by the edges of the parchment paper. Peel off the parchment and break into small, random-shaped candies using a chisel or a sturdy butter knife and a rubber mallet.
   Exit: 4 tbsp.