Edible Coal Candy with Chocolate Coating Recipe

If you’re looking for a truly unique treat to delight your friends and family, I absolutely love sharing this Edible Coal Candy with Chocolate Coating Recipe. It’s not only visually stunning—looking just like little chunks of coal—but the combination of crunchy honeycomb with smooth, rich chocolate is downright irresistible. When I first tried making this, I was hooked instantly, and now it’s a fun crowd-pleaser for holidays and parties. Stick with me, and I’ll walk you through everything you need to know to get yours just right.

this Recipe

Ingredients You’ll Need

This recipe uses some classic candy-making ingredients that work beautifully together to create that perfect crunchy coal candy base, then elevate it with rich chocolate and a fun black sugar coating. Nothing overwhelming, but every ingredient is key to getting the texture and flavor just right.

• Granulated sugar: The backbone of our candy, providing sweetness and structure.
• Light corn syrup (or golden syrup): Keeps the sugar mixture from crystallizing and helps create that honeycomb texture.
• Water: Helps dissolve the sugar and control the temperature as you heat.
• Baking soda: This is what causes the sugar mixture to bubble and aerate, giving the honeycomb its signature crunch.
• Dark or semisweet chocolate: For coating your coal candy, dark chocolate adds sophisticated bitterness to balance the sweetness.
• Caster sugar with black food coloring: This becomes your black “coal dust” coating, making the candy amazingly authentic-looking.

Variations

I love that this Edible Coal Candy with Chocolate Coating Recipe is quite forgiving, so feel free to tweak it to suit your tastes or dietary needs. Over time, I’ve played with different chocolates and coatings — it’s fun to personalize it.

• Chocolate Type: I’ve made this with milk chocolate for a sweeter version, which kids especially enjoy.
• Sweetener Substitute: When I ran out of corn syrup once, I tried honey instead, but I found corn syrup gives the best texture and consistency.
• Coating Variations: You can skip the black food coloring and just roll the coated candy in cocoa powder for a less vibrant but still tasty finish.
• Nutty Twist: Toss chopped toasted nuts on the chocolate before it sets for added crunch and flavor depth.

How to Make Edible Coal Candy with Chocolate Coating Recipe

Step 1: Prepare Your Pan and Ingredients

First things first, line an 8×10 or 9×9-inch heat-safe container with parchment paper and set it aside — this is where your hot honeycomb will cool and harden. I’ve found that using a smaller pan helps the honeycomb stay nice and thick, so it truly resembles coal pieces. Use a large pot for cooking because the mixture will bubble up a LOT once you add the baking soda. Oh, and keep all your ingredients measured out and ready — candy-making moves fast once you start.

Step 2: Make the Honeycomb Base

Combine the granulated sugar, corn syrup, and water in your large pot over medium-low heat, stirring gently until the sugar fully dissolves. This step smooths out your mixture before it gets too hot. Once dissolved, increase the heat to medium and clip on your candy thermometer. Here’s a crucial tip: stop stirring entirely now — stirring after this point can cause your sugar to crystallize, and trust me, that ruins the texture.

Let the mixture reach the “hard crack” stage (300-310˚F) — I usually go for about 305˚F. This temperature ensures the candy will set crispy and crunchy. Once it hits the mark, immediately remove from heat and whisk in the baking soda swiftly but carefully, just 10 seconds max. The mixture will foam and bubble like crazy — that’s exactly what you want, it creates all the tiny air pockets that give honeycomb its magical texture.

Step 3: Set and Break Your Edible Coal Candy

Quickly and carefully pour the bubbly hot honeycomb into your prepared container. Let it cool completely—this usually takes 1-2 hours. Once hardened, use a sturdy knife to break it into coal-sized chunks. You’ll get some small shards too; I like to save those for sprinkling over ice cream or folding into cookies.

Step 4: Prepare the Black Sugar Coating

Place caster sugar in a resealable plastic bag, then add several drops of black food coloring. Seal the bag and rub the food coloring into the sugar until well mixed and evenly blackened — add more coloring if needed. This gives you that glittery “coal dust” that sticks perfectly to the chocolate coating on each candy piece.

Step 5: Coat with Chocolate and Sugar

Melt your chocolate in 30-second bursts in the microwave, stirring in between so it melts smoothly without burning. Dip each piece of honeycomb into the chocolate, letting any excess drip off before placing it on parchment paper. Before the chocolate fully hardens, toss dipped pieces into your black sugar to coat well. A little trick I learned: if the chocolate sets too quickly and sugar won’t stick, gently warm the chocolate-coated pieces by rubbing them with food-safe gloves — it helps the sugar adhere nicely.

Let the chocolate set fully at room temperature, and then you’re ready to serve or gift your edible coal candy!

How to Serve Edible Coal Candy with Chocolate Coating Recipe

Garnishes

I usually keep garnishes simple—sometimes I add a sprinkle of flaky sea salt over the chocolate just before it sets. It brings out the chocolate’s richness and balances the sweetness beautifully. For festive occasions, edible glitter dust or a tiny pinch of chili powder can add an unexpected pop of fun or heat.

Side Dishes

I tend to pair this candy as a fun dessert bite alongside warm drinks like hot cocoa, black coffee, or even a spiced chai latte. The slight bitterness of the chocolate complements these beverages perfectly, creating an irresistible combo.

Creative Ways to Present

For holiday gifts, I love packaging these nuggets in small burlap bags tied with rustic twine—adds a charming, handmade touch. Another idea I tried was arranging the coal candy pieces in a wooden box lined with black tissue paper, then adding a small handwritten tag. It makes giving them feel extra special and festive.

Make Ahead and Storage

Storing Leftovers

I store leftover edible coal candy in an airtight container at room temperature — never the fridge, as moisture can make the candy sticky or soggy. Stored properly, it keeps its crisp texture for up to a month. If you notice it losing crunch, just let it sit uncovered at room temp for a bit to revive the texture.

Freezing

Freezing is doable but not my go-to since the candy can absorb moisture and lose that perfect crunch. If you freeze it, wrap pieces tightly in plastic and place them in a freezer bag. When thawing, bring them to room temperature slowly to avoid condensation. I personally prefer making fresh batches instead!

Reheating

Since this candy is crunchy and coated in chocolate, reheating isn’t really needed. But if your chocolate coating gets a little dull or crumbly, a gentle warm-up in a low oven (around 200˚F for a few minutes) can slightly melt and refresh the chocolate shine—just keep a close eye to avoid melting the honeycomb inside.

FAQs

Final Thoughts

This Edible Coal Candy with Chocolate Coating Recipe holds a special place in my heart because it’s one of those recipes that feels magical to make and even better to share. Making it at home is surprisingly straightforward once you get the hang of watching temperatures and working quickly, and the results never fail to impress. Whether you’re gifting these to friends or serving them as a quirky dessert, they’re guaranteed to bring smiles and maybe a few “wow”s. I highly recommend giving this one a try—you’ll be thrilled when you see (and taste) just how fun homemade candy can be!

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