Best 5 Candy Coal Recipes

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Indulge your sweet tooth with our delectable Candy Coal, a festive treat perfect for the holiday season. These magical morsels resemble glistening lumps of coal, but don't let their appearance fool you—they're a delightful explosion of flavors. Made with simple ingredients like sugar, corn syrup, water, and black food coloring, these candies are surprisingly easy to make. In this article, we'll provide you with two irresistible variations: Classic Candy Coal and Candy Coal with a Hint of Mint. Both recipes yield delicious results, so you can choose the one that best suits your taste preferences. Get ready to create a batch of these enchanting treats and spread some holiday cheer!

Check out the recipes below so you can choose the best recipe for yourself!

CHRISTMAS COAL CANDY



Christmas Coal Candy image

Know someone on Santa's naughty list? Give them this crunchy cocoa-flavored candy. It's sweeter than it looks and fun to make as you break it into odd-shaped pieces.

Provided by Food Network Kitchen

Categories     dessert

Time 4h15m

Yield about 4 cups candy

Number Of Ingredients 7

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

Steps:

  • Line an 8-inch square baking pan with parchment, leaving a 1-inch overhang. Mix together the egg white, confectioners' sugar and cocoa in a bowl with a fork until smooth and very thick. (The mixture should hang on the fork in a blob without falling off.) Whisk in the vanilla and vinegar. Whisk in enough food coloring to turn the mixture a deep black color and the brown of the cocoa is no longer visible, 1/2 to 1 teaspoon.
  • Combine the granulated sugar and 1/2 cup water in a small saucepan and stir until the mixture looks like wet sand. Using a wet pastry brush, wipe down the sides of the pot where any sugar has clung to the side. Cook over medium heat until the mixture registers 258 to 260 degrees F on a candy thermometer, 8 to 10 minutes. Remove the pan from the heat and immediately stir in the black mixture, stirring vigorously until smooth. Spread in the prepared pan and let harden and cool completely, about 2 hours.
  • Lift the candy out of the pan using the parchment paper overhang as handles. Peel off the parchment and chip into small irregular-sized pieces using a chisel or a sturdy butter knife and rubber mallet.

LUMP OF COAL CANDY



Lump of Coal Candy image

This dark caramel may look like coal, but it tastes like pure heaven! One bite and you'll beg Santa to stuff your stocking with this sinful delight.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 5 dozen.

Number Of Ingredients 10

1 teaspoon plus 1 cup butter, divided
2 cups sugar
1-1/2 cups corn syrup
1 can (14 ounces) sweetened condensed milk
1/2 teaspoon salt
1 cup chopped walnuts, toasted
2 teaspoons vanilla extract
1/2 teaspoon black food coloring, optional
1 package (12 ounces) dark chocolate chips
2 teaspoons shortening

Steps:

  • Line an 8-in. square dish with heavy-duty foil; butter foil with 1 teaspoon butter; set aside. In a large heavy saucepan, combine the sugar, corn syrup, milk, salt and remaining butter; bring to a boil over medium heat. Cook and stir until a candy thermometer reads 244° (firm-ball stage)., Remove from the heat; stir in the walnuts, vanilla and food coloring if desired. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting. Lift foil and candy out of pan; remove foil. Cut into 1-in. squares., In a microwave, melt chocolate and shortening; stir until smooth. Dip caramels in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container at room temperature.

Nutrition Facts : Calories 131 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 52mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

CANDY COAL



Candy Coal image

For naughty boys and girls! Found this in my local paper years ago. From Martha Stewart. The packaging ideas are endless! (*The only thing not mentioned in the original directions is the greasing of the foil lined pan. I always spray well with cooking spray to make removing the candy easier.)

Provided by ltlmishu

Categories     Candy

Time 20m

Yield 4 naughty children

Number Of Ingredients 5

3 1/2 cups sugar
3/4 cup light corn syrup
1 tablespoon black food coloring, gel-paste
5 teaspoons cinnamon extract or 5 teaspoons anise extract
1 teaspoon baking soda

Steps:

  • Line an 8-inch square baking pan with a piece of aluminum foil large enough to overhang the sides by about 2 inches. Set aside.
  • Bring sugar, corn syrup and 3/4 cup water to a boil in a medium saucepan over medium-high heat. Stir to dissolve sugar, and wash down sides of pan with a pastry brush dipping inwater to prevent crystals from forming.
  • Once mixture comes to a boil and all the sugar has dissolved, clip a candy thermometer to pan, and raise heat to high. Continue cooking without stirring until mixture registers 300 Fahrenheit (hard crack stage). Remove from heat.
  • Carefully add food coloring, extract and baking soda; stir slowly with a clean wooden spoon until thoroughly combined and mixture no longer bubbles, about 2 minutes.
  • Pour into prepared pan, and let cool completely.
  • Lift foil to remove candy from pan, and transfer candy to a large plastic bag. use a kitchen mallet or hammer break candy into pieces.

Nutrition Facts : Calories 873.3, Fat 0.1, Sodium 354.8, Carbohydrate 224.7, Sugar 192.6

COAL CANDY



Coal Candy image

Make and share this Coal Candy recipe from Food.com.

Provided by lisar

Categories     Candy

Time 45m

Yield 3 pounds

Number Of Ingredients 5

4 cups sugar
1 1/2 cups corn syrup
1 cup water
2 teaspoons anise extract
1 teaspoon black food coloring paste

Steps:

  • Line an 8-inch square METAL baking pan with foil, extending the edges over the sides of the pan. Lightly grease the foil with butter; set aside.
  • Measure sugar, corn syrup and water in large heavy pot.
  • Stir over medium-low heat until sugar is dissolved and mixture comes to a boil, being careful not to splash sugar mixture on side of pan.
  • Carefully clip candy thermometer to side of pan (do not let bulb touch bottom of pan).
  • Cook about 15 minutes, without stirring, until thermometer registers 290.
  • Immediately remove from heat.
  • Stir in anise extract and food coloring.
  • Pour mixture into prepared pan. Cool completely.
  • To get big pieces of coal-looking candy, gently drop pan to break the candy.

CANDY COAL



Candy Coal image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 7/8 pounds

Number Of Ingredients 6

3 1/2 cups sugar
3/4 cup water
3/4 cup light corn syrup
1 tablespoon black gel-paste food coloring
5 teaspoons pure peppermint, cinnamon, or anise extract
1 teaspoon baking soda

Steps:

  • Line an 8-inch square baking pan with a piece of aluminum foil large enough to overhang the sides by about 2 inches. Set aside.
  • Bring sugar, 3/4 cup water, and corn syrup to a boil in a medium saucepan over medium high heat. Stir to dissolve sugar, and wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Once mixture comes to a boil and all the sugar has dissolved, clip a candy thermometer to pan, and raise heat to high. Continue cooking without stirring until mixture registers 300 degrees. Remove from heat.
  • Carefully add food coloring, extract, and baking soda; stir slowly with a clean wooden spoon until thoroughly combined and mixture no longer bubbles, about 2 minutes. Pour into prepared pan, and let cool completely. Lift foil to remove candy from pan, and transfer candy to a large plastic bag. Crush with a kitchen mallet into chunks.

Tips:

  • Use high-quality chocolate: The better the chocolate, the better the candy coal will taste. Look for chocolate with a cocoa content of at least 70%.
  • Temper the chocolate: Tempering the chocolate will help it to set properly and give it a glossy finish. To temper chocolate, melt it slowly over a double boiler or in the microwave, stirring constantly. Once the chocolate is melted, remove it from the heat and stir in a small amount of unmelted chocolate until the mixture reaches a temperature of about 88-90 degrees Fahrenheit.
  • Use a candy thermometer: A candy thermometer is essential for making candy coal. It will help you to ensure that the chocolate reaches the correct temperature.
  • Be patient: Making candy coal takes time and patience. Don't rush the process, or the candy will not turn out properly.

Conclusion:

Candy coal is a delicious and festive treat that is perfect for the holiday season. With a little time and patience, you can easily make candy coal at home. So gather your ingredients, put on your apron, and get ready to make some sweet memories!

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