If you’ve ever wondered how to make a truly show-stopping sweet treat that’ll have everyone asking for seconds, you’ve got to give this Black Coal Fudge Recipe a try. I absolutely love this fudge because it’s rich, smooth, and that deep, dark color adds a bit of drama to your dessert table. Trust me, whether you’re making it for a holiday party, a special occasion, or just craving a decadent bite, this recipe delivers big on flavor and fun. Stick with me and I’ll share all the tips so your fudge comes out perfect every time!
Why You’ll Love This Recipe
- No-Bake Texture Magic: This fudge is super creamy with just the right firmness, perfect for slicing and sharing.
- Striking Black Color: The addition of black gel food coloring gives it that coal-like look that’s both fun and unique.
- Simple Ingredients: Everyday pantry staples come together to create something extraordinary without fuss.
- Crowd-Pleaser: My family goes crazy for this one — it’s great for gifting or impressing guests at any gathering.
Ingredients You’ll Need
The magic in this Black Coal Fudge Recipe comes from the balance of creamy marshmallow fluff and luscious chocolate chips, plus that deep black color that steals the show. You’ll want to pick quality chocolate, and stock up on plenty of black gel food coloring since it really helps you hit that signature coal color.
- Granulated Sugar: The main sweetener, so make sure it’s fresh for smooth melting.
- Marshmallow Fluff: Adds incredible creaminess and light texture without extra fluff (pun intended!).
- Evaporated Milk: Gives the fudge a silky richness that regular milk can’t quite match.
- Butter: Use unsalted butter to control salt levels and enhance smoothness.
- Salt: Just a pinch to balance the sweetness and deepen flavor.
- Semi-Sweet Chocolate Chips: I prefer good-quality chips for the best melt and taste.
- Vanilla Extract: A splash brightens and rounds out the chocolatey goodness.
- Black Gel Food Coloring: Don’t skimp here—you’ll need quite a bit to get that true coal-black fudge.
Variations
One of the things I love most about this Black Coal Fudge Recipe is how adaptable it is. Whether you’re vegan, want it extra fudgy, or just feel like jazzing it up with some add-ins, I’ve played around with a few variations that really worked out well.
- Vegan Version: I swapped butter for coconut oil and used dairy-free marshmallow fluff; it still made a wonderfully creamy fudge that impressed everyone.
- Extra Fudgy: Use darker chocolate chips or bittersweet chocolate for a richer taste; just be sure to balance with sweetness.
- Nutty Twist: Toss in chopped pecans or walnuts before the fudge sets for added crunch and flavor contrast.
- Spiced Coal: Adding a pinch of cinnamon or chili powder gave my friends a surprising kick that went so well with the chocolate.
How to Make Black Coal Fudge Recipe
Step 1: Prepare Your Pan Like a Pro
Start by lining a 9×13 or 11×15 inch baking pan with parchment paper, then grease it lightly with butter or non-stick spray. Trust me, this step makes lifting out the fudge so much easier later — it’s a game changer for smooth-cut pieces!
Step 2: Melt and Combine the Sweet Ingredients
In a heavy-bottomed pot or Dutch oven, combine granulated sugar, marshmallow fluff, evaporated milk, butter, and a pinch of salt over medium-low heat. Stir gently to melt everything together. This part requires patience since you want the sugar dissolved and the mixture smooth before turning up the heat.
Step 3: Boil to the Perfect Temperature
Once the sugar is fully dissolved, crank the heat to medium and bring the mixture up to a full boil. Stir constantly to avoid burning — this is key. Keep boiling until the temperature hits about 234-240°F (soft ball stage in candy terms). From experience, this usually takes about 5 minutes. Having a candy thermometer is a lifesaver here!
Step 4: Add Chocolate, Vanilla, and Black Color
Remove the pot from the heat and quickly stir in your semi-sweet chocolate chips, vanilla extract, and black gel food coloring. Mix vigorously until the chocolate melts entirely and your fudge is silky smooth. Be generous with the food coloring — adding it gradually until you reach that rich coal-black color. Don’t be alarmed if it looks a bit grayish at first; keep stirring and adding color as needed.
Step 5: Let It Set and Slice
Pour the fudge into your prepared pan and let it cool at room temperature until fully set. I usually leave it out for a few hours or overnight if I can wait that long. Then, use the parchment paper to lift the fudge out and slice it into squares. Sharing these gems with friends always gets rave reviews!
Pro Tips for Making Black Coal Fudge Recipe
- Use a Candy Thermometer: I learned the hard way that hitting the right temperature is crucial — undercooking leads to sticky fudge, overcooking makes it grainy.
- Constant Stirring Is Key: Don’t walk away; stirring keeps your fudge silky and prevents burning at the bottom.
- Generous Food Coloring: Black gel coloring has strong pigment, so add it little by little — but don’t be shy, or you’ll end up with dull gray fudge.
- Prep Beforehand: Have all your ingredients measured and ready on the counter because once you start, you’re fully engaged at the stove.
How to Serve Black Coal Fudge Recipe
Garnishes
For garnishes, I like sprinkling a few edible silver or gold stars on top for a festive look that contrasts beautifully with the black fudge. You can also dust a tiny bit of powdered sugar or cocoa powder if you want a more rustic vibe. Sometimes, I add crushed peppermint or sea salt flakes for an extra flavor pop that my guests love.
Side Dishes
This fudge is rich enough to stand alone, but if you’re serving a dessert platter, it pairs wonderfully with fresh berries or a scoop of vanilla bean ice cream. I also enjoy it alongside a warm cup of coffee or black tea to balance the intense sweetness.
Creative Ways to Present
When I bring this Black Coal Fudge Recipe to parties, I like to cut it into bite-sized cubes and arrange them on a slate or dark wooden board to really make that black color pop. Wrapping small squares in wax paper tied with twine makes for cute party favors or holiday gifts too — trust me, everyone will remember these.
Make Ahead and Storage
Storing Leftovers
Leftover fudge stores beautifully in an airtight container at room temperature for up to a week. I usually keep mine covered with parchment or wax paper between layers to prevent sticking. It stays soft yet firm enough to enjoy without any fuss.
Freezing
I’ve frozen this fudge a few times with great results. Just wrap individual pieces tightly in plastic wrap and place them in a freezer-safe container or bag. When you’re ready to enjoy, thaw at room temperature for a couple of hours. Freezing doesn’t affect the texture much, which is a nice bonus.
Reheating
If your fudge gets a little too firm in the fridge or freezer, gently warm it in short bursts in the microwave (about 10 seconds at a time) until it softens. Be careful not to melt it entirely — just enough to make it sliceable and creamy again.
FAQs
-
Can I use regular cocoa powder instead of chocolate chips in the Black Coal Fudge Recipe?
While cocoa powder adds a lovely chocolate flavor, it won’t give you the same creamy texture that melted chocolate chips provide. If you want to experiment, try substituting a portion of the chips with cocoa powder, but keep in mind you may need to adjust butter or milk to maintain the fudge’s consistency.
-
Why is my fudge grainy or not setting properly?
Grainy fudge usually means the sugar didn’t dissolve completely or the mixture was overheated. Make sure to stir constantly while boiling and use a candy thermometer to hit the right temperature (234-240°F). Also, don’t rush the cooling process—letting it set undisturbed at room temperature helps achieve that perfect texture.
-
How much black gel food coloring should I use?
The amount can vary based on the brand and intensity of your gel food coloring, but you’ll generally need quite a bit—don’t be shy. Add it gradually while stirring until you get that deep coal color. If you skimp, your fudge may look gray instead of striking black.
-
Can I make the Black Coal Fudge Recipe ahead of time for a party?
Absolutely! This fudge actually tastes better after sitting for a day because the flavors meld beautifully. Just keep it covered at room temperature or refrigerated before your event, then slice right before serving for the best presentation.
Final Thoughts
I honestly can’t recommend this Black Coal Fudge Recipe enough—it’s one of those recipes that always makes me feel like a chocolate wizard in the kitchen. From the deep, mysterious color to the creamy, melt-in-your-mouth texture, it never fails to impress. The best part? It’s super approachable so you don’t have to be a candy expert to nail it. Give it a go, and I promise you’ll be bringing it out for every party (and maybe just for yourself too!). Happy fudge making!
Print
Black Coal Fudge Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Approximately 80 pieces
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This delicious Coal Fudge recipe delivers rich, creamy, and sweet fudge infused with a deep black color, perfect for festive occasions or Halloween treats. Made with simple ingredients like marshmallow fluff, evaporated milk, and semi-sweet chocolate chips, this fudge combines smooth chocolatey texture with a striking appearance thanks to black gel food coloring. It’s easy to prepare on the stovetop and sets beautifully for slicing and sharing.
Ingredients
Fudge Base
- 5 cups granulated sugar
- 1 16-ounce container marshmallow fluff
- 1 ¼ cup evaporated milk
- ½ cup butter
- ½ teaspoon salt
Add-ins
- 24 ounces semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- Black gel food coloring (amount as needed for deep color)
Instructions
- Prepare the Pan: Line a 9×13 or 11×15 inch baking pan with parchment paper. Grease the parchment paper lightly with butter or non-stick spray to ensure the fudge doesn’t stick. Set the pan aside.
- Combine Ingredients: In a heavy-bottomed pot or Dutch oven, add sugar, marshmallow fluff, evaporated milk, butter, and salt. Place over medium-low heat and stir continuously until the sugar dissolves and all ingredients melt together forming a smooth mixture.
- Boil the Mixture: Increase the heat to medium and continue stirring as the mixture comes to a full boil. Keep stirring constantly to prevent burning.
- Cook to Soft Ball Stage: Maintain the boil and keep stirring until the temperature of the mixture reaches 234-240°F (soft ball stage), which should take about 5 minutes. This step is crucial for fudge consistency.
- Add Chocolate and Flavoring: Remove the pot from heat. Immediately stir in the semi-sweet chocolate chips, vanilla extract, and black gel food coloring. Mix thoroughly until the fudge becomes smooth and the color is evenly distributed. Add more food coloring if necessary to achieve the desired deep black color.
- Set the Fudge: Pour the fudge mixture into the prepared pan and spread evenly. Allow it to set at room temperature until firm. Once set, use the parchment paper to lift the fudge from the pan and slice into squares for serving.
Notes
- The yield will vary based on the pan size used and the size of the fudge pieces you cut.
- An 11×15 inch baking pan produces thinner fudge pieces, while a 9×13 inch pan results in thicker pieces. Two 9-inch square pans can also be used for varying thickness.
- Have all ingredients measured and prepped before starting, as constant stirring during cooking is required.
- Using ample black gel food coloring is essential to achieve a true black fudge color; insufficient coloring will result in gray fudge.
Nutrition
- Serving Size: 1 piece (approx. 20g)
- Calories: 110
- Sugar: 18g
- Sodium: 40mg
- Fat: 3.5g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
