Christmas Coal Candy Recipe

This Christmas Coal Candy Recipe is a crunchy and sweet recipe, which is made with dark cocoa powder and granulated sugar. It’s the perfect novelty stocking stuffer, ready in about 2 hours and 15 minutes (including cooling time).

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Christmas Coal Candy Recipe Ingredients

• 1 large egg white, at room temperature, beaten
• 1 1/4 cups confectioners’ sugar
• 1/4 cup dark cocoa powder
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon distilled white vinegar
• Black gel food coloring, for tinting
• 3 cups granulated sugar

How To Make Christmas Coal Candy Recipe

1. Prep the pan: Line an 8-inch square baking pan with parchment paper, leaving a 1-inch overhang on the sides to act as handles later. This makes removing the hardened block much easier.
2. Make the black paste: In a medium bowl, mix together the beaten egg white, confectioners’ sugar, and dark cocoa powder with a fork until the mixture is smooth and very thick. It should have a consistency where it hangs on the fork in a blob without falling off immediately. Whisk in the vanilla extract and white vinegar. Then, whisk in enough black gel food coloring (1/2 to 1 teaspoon) until the brown of the cocoa is gone and the mixture is deep black.
3. Prepare the sugar syrup: In a small saucepan, combine the granulated sugar and 1/2 cup of water. Stir gently until the mixture looks like wet sand. Using a wet pastry brush, carefully wipe down the inside walls of the pot to remove any stray sugar crystals (this prevents the candy from crystallizing).
4. Boil the syrup: Cook the sugar mixture over medium heat without stirring. Insert a candy thermometer and cook until the mixture reaches the “hard ball” stage, registering between 258°F and 260°F. This usually takes 8 to 10 minutes.
5. Combine and react: Remove the pan from the heat. Immediately dump in the black cocoa mixture. Stir vigorously. The mixture will froth and puff up (like a science experiment)—this creates the porous, rock-like texture. Stir until just smooth.
6. Pour and set: Quickly pour the hot mixture into the prepared baking pan. Do not try to smooth it out too much; rough texture is good here. Let it harden and cool completely at room temperature, about 2 hours.
7. Smash it: Lift the candy block out of the pan using the parchment handles. Peel off the paper. Use a chisel (clean) or a sturdy butter knife and a rubber mallet to chip the block into small, irregular, jagged pieces that resemble lumps of coal.

Recipe Tips

• Thermometer Accuracy: Sugar work is precise. Ensure your candy thermometer is not touching the bottom of the pot for an accurate reading. If you pull it too early, the candy will be sticky; too late, and it might burn.
• The “Puff”: When you add the egg white mixture to the hot sugar syrup, it will expand rapidly due to the heat reacting with the egg and vinegar. Use a saucepan that is large enough to accommodate this rise so it doesn’t overflow.
• Gel Coloring: Use concentrated gel paste coloring rather than liquid drops. Liquid food coloring adds too much water, which can mess up the candy’s texture and set time.
• Cleaning Up: Hardened sugar is like cement. To clean your pot and utensils, fill the pot with water, put your utensils inside, and boil the water on the stove. The hot water will dissolve the sugar effortlessly.
• Safety First: Boiling sugar is much hotter than boiling water and sticks to skin. Be extremely careful when stirring the mixture and pouring it.

What To Serve With Christmas Coal Candy Recipe

This fun treat is usually given as a gift rather than served on a plate.

• Stockings: Bag them up in clear cellophane for the “naughty” list.
• Cookie Trays: Use them as a dark contrast on a platter of bright sugar cookies.
• Ice Cream: Crushed pieces make a crunchy topping for vanilla ice cream.
• Gingerbread Houses: Use the “coal” to create a walkway or rock garden.

How To Store Christmas Coal Candy Recipe

• Room Temperature: Store the broken pieces in an airtight container at room temperature. It keeps very well for up to 2 weeks.
• Humidity: Avoid leaving the container open if it is humid or raining, as sugar attracts moisture and the candy will become sticky and “weep.”
• No Fridge: Do not refrigerate. The moisture in the fridge will make the candy tacky and soft.

Christmas Coal Candy Recipe Nutrition Facts

• Calories: 110
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 5mg
• Total Carbohydrates: 28g
• Dietary Fiber: 0g
• Sugar: 27g
• Protein: 0g

Nutrition information is estimated per 1-ounce piece.

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