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

Scale

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)

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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