Line a heat-safe ~8x10 or 9x9-inch container with parchment paper and set aside.**

Add sugar, corn syrup and water to a large pot over medium low heat and stir or whisk until the sugar is dissolved.

Once the sugar is dissolved, increase the heat to medium and attach a candy thermometer to the side of the pan. At this point, stop stirring and do not stir at all until you add the baking soda.

Heat the sugar mixture to the hard crack stage – between 300-310˚F. (We heat ours to around 305˚F.)

Remove from heat, then immediately whisk in the baking soda, whisking just until it's incorporated (no more than 10 seconds of whisking).

Let the mixture bubble up for about a few seconds, then immediately (and carefully!) pour into the prepared, parchment-lined container.

Let cool completely for about 1-2 hours before breaking up. We use a knife to break it up into coal-sized pieces. You will end up with some smaller shards and pieces as well – save them for adding to cookies, cake decorating, ice cream topping, etc.

To make the black sugar, add the caster sugar to a plastic bag with a few drops of black food coloring. Seal the bag, then rub the food coloring into the sugar until it's well distributed. Add more food coloring as needed. Pour into a bowl and set aside.

Melt the chocolate in 30-second intervals in the microwave, stirring between each interval, until fully melted.

Dip each piece of honeycomb in melted chocolate and let any excess chocolate drip off before transferring to a baking sheet lined with parchment paper. Repeat with remaining honeycomb.

Just before the chocolate is fully set, toss the chocolate covered honeycomb in the black sugar until well coated***. Let the chocolate set fully, then enjoy!

Optional: package up this edible coal candy in small burlap bags like these. You can write directly on the bag with permanent marker, or affix a small label with some ribbon!