I’m so excited to share this **Edible Coal Candy with Chocolate Coating Recipe** with you because it’s one of those treats that’s as fun to make as it is to eat. Imagine that nostalgic honeycomb candy transformed into little shiny black coal nuggets—perfect for gifting, party favors, or just a quirky sweet tooth fix. When I first tried this, I couldn’t believe how simple it was, yet how impressive the results looked and tasted. Stick with me, and I’ll walk you through it step-by-step so you can nail this recipe in your own kitchen without a hitch!
Why You’ll Love This Recipe
- Impressively Simple: You only need a few ingredients for spectacular results that look professionally made.
- Fun & Unique: It’s not every day you get to eat “coal” that actually tastes amazing and chocolaty.
- Perfect Gift Idea: Packaged in burlap bags or jars, these candies make memorable holiday gifts or party favors.
- Flexible & Customizable: You can tweak the coating and sugar color to match any theme or occasion.
Ingredients You’ll Need
I love how straightforward the ingredient list is for this Edible Coal Candy with Chocolate Coating Recipe—which means you can whip it up on a whim. Plus, the components all work together to create that perfect crunchy, airy honeycomb texture, then the chocolate and black sugar give it its signature coal look and decadent taste.
- Granulated sugar: This is the base for the honeycomb and needs to dissolve fully to create that perfect candy texture.
- Light corn syrup (or golden syrup): Helps prevent the sugar from crystallizing and keeps the candy smooth.
- Water: Necessary to dissolve the sugar and control the heat during cooking.
- Baking soda: This is the magic ingredient that makes the candy bubble up, creating the airy texture.
- Dark or semisweet chocolate: Melts perfectly for dipping the candy and adds a rich flavor contrast.
- Caster sugar + black food coloring: Turns into the black sugar coating that gives your candy that authentic “coal” look.
Variations
I love playing around with this Edible Coal Candy with Chocolate Coating Recipe depending on the occasion or what I have on hand. It adapts surprisingly well, so don’t hesitate to get creative!
- Chocolate types: Sometimes I use milk chocolate for a sweeter contrast or even white chocolate tinted with black food coloring for a fun twist. Each brings something unique to the coal vibe.
- Flavor infusions: Adding a hint of espresso powder or a dash of cinnamon into the chocolate coating really elevates the flavor and surprises guests.
- Dietary swaps: If you’re vegan, you can substitute corn syrup with agave and use dairy-free chocolate—I’ve tested this and still got great texture and flavor!
- Color variations: Instead of black sugar, try dark purple or deep red for a spooky Halloween version or a festive holiday look.
How to Make Edible Coal Candy with Chocolate Coating Recipe
Step 1: Prepare Your Pan and Ingredients
Before heating anything, line an 8×10 or 9×9-inch heat-safe container with parchment paper—trust me, this step saves you from a sticky mess later. Using a smaller pan ensures your candy is thick and chunk-like, which is what makes these look like real coal pieces. Measure everything out because once you start cooking, you’ll need to focus fully.
Step 2: Dissolve Sugar and Heat to Hard Crack Stage
Add the granulated sugar, light corn syrup, and water to a large pot over medium-low heat. Stir or whisk gently until the sugar dissolves fully—that’s key for a smooth honeycomb. From here, crank up the heat to medium and clip your candy thermometer to the side. Here’s the critical pause: stop stirring entirely once the sugar dissolves. Let the mixture reach 300-310°F (hard crack stage). I usually aim for about 305°F for the best texture.
Step 3: Add Baking Soda and Pour
Immediately remove the pot from heat and whisk in the baking soda quickly but gently for no longer than 10 seconds. You’ll see the mixture froth and bubble up — that’s the magic that gives honeycomb its airy crunch. Then, very carefully pour it into your parchment-lined pan. Be cautious here because it’s extremely hot; oven mitts and long utensils are a must.
Step 4: Cool and Break Up
Let the candy cool completely for about 1-2 hours. When it’s set, use a knife to break it into coal-sized chunks. Don’t toss the smaller shards—you can save those for decorating cakes, ice cream, or cookies, which is something I’ve done often for extra flair.
Step 5: Prepare the Black Sugar Coating
To get that authentic coal sheen, add caster sugar to a plastic bag and drop a few drops of black food coloring inside. Seal the bag and shake it while rubbing the coloring around the sugar granules until the color is evenly distributed. If it’s not dark enough, just add a little more food coloring. Pour into a bowl and set aside.
Step 6: Dip in Chocolate and Coat
Melt your chocolate in 30-second bursts in the microwave, stirring in between until silky smooth. Dip each coal piece into the chocolate and let excess chocolate drip off. Place dipped candy onto parchment paper. Just before the chocolate sets fully, toss your pieces into the black sugar, gently shaking to coat evenly. If the chocolate starts setting too fast and the sugar won’t stick, warm it slightly by rubbing it gently with food-safe gloves—I discovered this little trick saved me from wasting several pieces!
Step 7: Let Set and Enjoy!
Allow the chocolate to set completely at room temperature and then dive in! You’ll love biting into the crunchy honeycomb center combined with rich chocolate and that signature coal-black sugar coating.
Pro Tips for Making Edible Coal Candy with Chocolate Coating Recipe
- Use a Large Pot: The mixture bubbles up a lot after adding baking soda—using a large Dutch oven gives you plenty of room to avoid spills.
- Watch Your Temperature: I learned the hard way—don’t rush the thermometer reading, hitting the perfect 305°F is key for the right texture.
- Food-Safe Gloves Are Your Friend: When the chocolate sets too fast, warming it with your hands helps the sugar coat stick perfectly without breaking the candy.
- Avoid Cold Storage: Refrigerating ruins the texture and causes condensation; keep your coal candy in an airtight container at room temp for best crunch and shelf life.
How to Serve Edible Coal Candy with Chocolate Coating Recipe
Garnishes
I like sprinkling a little extra black sanding sugar on top just before serving for that added sparkle and authentic coal appearance. For a festive touch, crushed peppermint or edible glitter can transform these into holiday conversation starters. Trust me, your guests will love the extras!
Side Dishes
This candy pairs wonderfully with rich flavors like salted caramel ice cream or a creamy vanilla custard. If you’re serving at a party, I recommend alongside dark roast coffee or hot chocolate to complement the bittersweet chocolate coating beautifully.
Creative Ways to Present
One of my favorite presentation ideas is packaging the edible coal candy in little burlap bags tied with rustic twine and a handwritten tag. It feels earthy and charming—and guests love taking home a bit of “coal” to remember the event! For holiday parties, I’ve also placed the candy on black slate boards with little chalkboard signs describing the treat.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container at room temperature, which keeps the candy crunchy for up to a month. Just avoid stacking pieces too tightly to prevent chocolate from sticking together or breaking. Placing parchment paper between layers works like a charm.
Freezing
Freezing is possible, but I noticed the chocolate coating can sometimes sweat once thawed, which dulls the shine. If you want to freeze, wrap pieces tightly in plastic wrap and place in a sealed container, then thaw slowly at room temperature to minimize moisture buildup.
Reheating
If you want to freshen up slightly stale pieces, gently warming them for a few seconds in a warm (not hot) oven can help restore a bit of crispness—but be careful not to melt the chocolate. Usually, fresh candy is best enjoyed within a few days.
FAQs
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Can I substitute honey for corn syrup in this Edible Coal Candy with Chocolate Coating Recipe?
You can technically use honey, but in my testing, corn syrup delivers a more consistent texture and prevents crystallization better. Honey can change the flavor and sometimes cause the candy to be stickier, so I recommend sticking to corn syrup for best results.
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Why is the candy not bubbling up after adding baking soda?
This usually happens if the sugar mixture hasn’t reached the correct temperature or if you add baking soda too late. Make sure your candy thermometer reads between 300-310°F before whisking in the baking soda quickly and immediately pouring into the pan—timing is key for that signature airy honeycomb.
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How do I make the black sugar coating?
Simply mix caster sugar with drops of black food coloring inside a sealed plastic bag, then shake and rub until the color is evenly distributed. You can add more drops if it’s not dark enough. This method gives a fine sugar that mimics real coal unlike coarser sanding sugars.
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Can I use a microwave to make the honeycomb instead of a stove?
While some candy recipes use the microwave, I highly recommend the stove method for precision, especially with a thermometer. Heating to the hard crack stage requires even, controlled heat which is easier to monitor on the stove for best texture.
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How long does this edible coal candy last?
Stored properly in an airtight container at room temperature, it keeps fresh and crunchy for up to a month. Avoid refrigeration as moisture can soften the honeycomb and dull the chocolate.
Final Thoughts
This Edible Coal Candy with Chocolate Coating Recipe has become a favorite little secret treat in my kitchen, especially around the holidays when fun, unique sweets are the highlight of gatherings. I love seeing people’s surprised faces when I tell them they’re actually eating coal! If you try this, you’ll discover how simple it is to mix nostalgia, whimsy, and delicious flavor all in one crunchy bite. Honestly, it’s a conversation starter and a crowd-pleaser rolled into one. So go ahead—make some coal that’s actually a sweet treasure!
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Edible Coal Candy with Chocolate Coating Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 45 minutes
- Yield: ~50 pieces of coal candy
- Category: Candy
- Method: Stovetop
- Cuisine: American
Description
Edible Coal Candy is a fun and spooky treat that resembles lumps of coal. Made from a crunchy sugar honeycomb base coated in rich melted dark chocolate and finished with black sugar, this candy is perfect for Halloween or unique gift packages. The recipe involves boiling sugar syrup to the hard crack stage, adding baking soda to create a light, bubbly honeycomb texture, and then dipping the resulting pieces into chocolate and blackened sugar for an authentic coal appearance.
Ingredients
Honeycomb Base
- 1 1/2 cups granulated sugar
- 1/4 cup light corn syrup (or golden syrup)
- 3/4 cup water
- 1 tablespoon baking soda
Coating
- 8 oz dark or semisweet chocolate, melted
- 1 cup caster sugar (for coating)
- Black food coloring (for coating sugar)
Instructions
- Prepare the Pan: Line a heat-safe ~8×10 or 9×9-inch container with parchment paper and set aside to receive the hot honeycomb mixture safely.
- Make the Sugar Syrup: In a large pot, combine granulated sugar, corn syrup, and water over medium-low heat. Stir or whisk gently until the sugar has completely dissolved.
- Cook to Hard Crack Stage: Increase heat to medium, attach a candy thermometer to the pot’s side, and stop stirring. Heat the mixture until it reaches between 300-310˚F (approximately 305˚F).
- Add Baking Soda: Remove from heat and immediately whisk in baking soda vigorously but quickly (10 seconds max) until incorporated. The mixture will bubble and expand.
- Pour and Cool: Carefully pour the foamy hot honeycomb mixture into the prepared container. Allow it to cool completely for 1-2 hours until hardened.
- Break into Pieces: Once cooled, use a knife to break the honeycomb into coal-sized chunks. Save any smaller shards for other uses.
- Prepare Black Sugar: Place caster sugar in a plastic bag, add several drops of black food coloring, seal, and rub together until the color is evenly distributed. Transfer to a bowl and set aside.
- Melt Chocolate: Microwave the chocolate in 30-second increments, stirring between each, until fully melted and smooth.
- Dip Honeycomb in Chocolate: Dip each piece of honeycomb into the melted chocolate, letting excess drip off, then place on a parchment-lined baking sheet.
- Coat with Black Sugar: Just before the chocolate fully sets, toss the coated pieces in the black colored sugar to evenly coat and adhere. If the chocolate sets too fast, gently warm it by rubbing with food-safe gloves until the sugar sticks well.
- Set and Store: Let the chocolate set completely at room temperature. Store the finished edible coal candy in an airtight container at room temperature for up to one month.
- Optional Packaging: Package the coal candy in small burlap bags for a rustic gift presentation, labeling as desired.
Notes
- You can substitute honey for corn syrup, but corn syrup gives the best and most consistent honeycomb texture.
- Black sanding sugar is available but using caster sugar with food coloring results in a finer, more authentic coal-like coating.
- Using a smaller pan yields thicker honeycomb that more closely resembles lumps of coal, while a larger pan produces thinner pieces.
- Use a large pot as the mixture bubbles up significantly when baking soda is added.
- Handle the hot sugar mixture carefully with oven mitts and long utensils to avoid burns; it reaches over 300˚F.
- If chocolate sets before sugar sticks, warming it gently by hand helps the sugar adhere.
- Do not refrigerate the coated honeycomb; store at room temperature to preserve texture.
Nutrition
- Serving Size: 1 piece (approx. 15g)
- Calories: 70
- Sugar: 10g
- Sodium: 15mg
- Fat: 3.5g
- Saturated Fat: 2g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
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