Holiday Coal Candy (Print Version)

# Ingredients:

→ For the Honeycomb Base

01 - 1½ cups white granulated sugar
02 - ¾ cup water
03 - ¼ cup light corn syrup or golden syrup
04 - 1 tablespoon baking soda

→ For the Coal Coating

05 - 8 ounces dark chocolate or semisweet chocolate, melted until smooth
06 - 1 cup superfine sugar (also called caster sugar)
07 - Black gel food coloring

# Instructions:

01 - Get a heat-resistant baking dish ready (about 8x10 or 9x9 inches works great) and line it completely with parchment paper. Set this aside where you can easily reach it.
02 - Grab a large, heavy-bottomed pot and combine the sugar, corn syrup, and water. Place it over medium-low heat and gently stir everything together until the sugar completely dissolves into the liquid.
03 - Once dissolved, turn up the heat to medium and clip a candy thermometer to the pot's edge. This is crucial: stop stirring completely at this point and don't touch it again until you add the baking soda later.
04 - Let the mixture heat up without stirring until it reaches between 300-310°F on your thermometer. We usually aim for right around 305°F for the perfect texture.
05 - Pull the pot off the heat immediately when it hits temperature. Quickly whisk in the baking soda, stirring just until it's mixed through - about 10 seconds max. Don't overdo it!
06 - Watch as the mixture starts bubbling and foaming up dramatically. After a few seconds of this reaction, carefully pour everything into your prepared pan. Work quickly but safely since this mixture is extremely hot.
07 - Walk away and let the honeycomb cool at room temperature for 1-2 hours until it's completely hardened. Don't rush this step or try to speed it up in the fridge.
08 - Using a sturdy knife or your hands, break the cooled honeycomb into irregular, coal-sized chunks. You'll get some smaller bits too - save those for sprinkling on desserts or ice cream!
09 - Put your superfine sugar in a resealable plastic bag and add several drops of black food coloring. Seal it up and massage the color into the sugar until it's evenly distributed and looks like coal dust. Transfer to a shallow bowl.
10 - Place the chocolate in a microwave-safe bowl and heat in 30-second bursts, stirring well after each interval, until it's completely melted and smooth.
11 - Dip each honeycomb piece into the melted chocolate, making sure it's covered, then let the excess drip back into the bowl. Place the coated pieces on a parchment-lined baking sheet.
12 - Before the chocolate fully hardens, roll each piece in the black sugar until it's well coated and looks authentically coal-like. Let everything set completely before handling. If the chocolate sets too fast, warm it slightly with your hands to help the sugar stick better.

# Notes:

01 - While honey can technically replace the corn syrup, we found corn syrup gives much more consistent and reliable results after testing both options.
02 - Store your finished coal candy in an airtight container at room temperature for up to one month. Never refrigerate it or the honeycomb will become sticky!
03 - Make sure you're using a really large pot - even though the ingredients don't look like much, the mixture expands dramatically when you add the baking soda. A Dutch oven works perfectly.
04 - Safety first! This mixture reaches over 300°F, so wear oven mitts when handling the pot and use long-handled utensils to keep your hands far from the hot sugar.
05 - Using a smaller pan makes thicker honeycomb that looks more coal-like. If you use a larger 9x13 inch pan, it'll be thinner but still works.
06 - Pre-made black sanding sugar is an option, but making your own with superfine sugar creates a finer texture that looks more authentic.
07 - Package these in small burlap bags tied with twine for adorable DIY gifts! You can label them as treats for your 'naughty list' friends.

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