Coal fudge – the only kind of coal that you actually want to find in your stocking on Christmas morning!
This rich chocolate fudge recipe is based on the classic Never Fail Fudge recipe from the back of the Marshmallow Fluff Jar. It is a classic that you really can’t go wrong with, even when you dye it jet black!
Whoever sees this fudge gets a kick out of how much it resembles a lump of coal. Then they are pleasently surprised to discover how amazing it tastes.
Make a batch of coal fudge to gift to friends, coworkers, or family members. Just place a few pieces of fudge in a cellophane baggie or small treat container and the fudge is ready for gifting.
Or whip up a batch for your Christmas party.
The recipe makes quite a bit of fudge (about 5 pounds) so there is plenty to go around.
Here is what you will need:
- granulated sugar
- marshmallow fluff – Look for the larger 16-ounce jar. While I prefer the Marshmallow Fluff brand, another brand of marshmallow creme (such as Jet-Puffed) should work just fine as well.
- evaporated milk – If you can get your hands on two small 5-ounce cans or a 10-ounce can you can skip the measuring cup. Otherwise grab a 12-ounce can like I usually end up doing and measure out 1 ¼ cups.
- butter – salted or unsalted butter work for this recipe
- salt – just a small amount to help offset the sweetness
- semi-sweet chocolate chips – the better the quality of your chocoalte, the better your fudge will taste.
- vanilla extract – I always recommend using 100% pure vanilla extract
- black gel food coloring – to give the fudge its black color (I used this set).
Additions and Variations
- Top fudge with black sanding sugar to give it a sparkling finish.
- Add a bit of holiday flavor by swapping the vanilla for a bit of peppermint extract.
Tips for the Best Coal Fudge
- Before beginning, be sure to have all of your ingredients measured out and ready next to the stovetop. Once you begin cooking the fudge you will be glued to the stovetop and stirring constantly.
- I made this fudge in an 11×15 baking pan. A 9×13 baking pan can be used for thicker pieces. Two 9-inch square pans would work as well.
- A candy termomether is the best way to know when your fudge is ready to come off the burner. But if you don’t have one you can let it boil for 5 minutes then drop a bit in cold water to see if it has reached the soft-ball stage.
- You are going to need a good amount of black food coloring to make your fudge black. Don’t skimp on the food coloring or you will end up with gray fudge.
Nothing unfortunatly. This is a marshmallow fluff based fudge recipe and it is an essential ingredient. However, if you live where marshmallow creme is not available you can make a simple batch of frosting fudge or any other fudge recipe and add black food coloring to it for the same effect.
No, they are two different products and only the evaporated milk will work for this fudge recipe.
More of our Best Christmas Treats
- Christmas Puppy Chow
- Peanut Butter Balls with Rice Krispies
- Christmas Popcorn Balls
- Reindeer Bark
- Christmas Crack
- 5 cups sugar
- 1 (16 ounce) container marshmallow fluff
- 1 ¼ cup evaporated milk
- ½ cup butter
- ½ teaspoon salt
- 24 ounces semisweet chocolate chips
- 1 teaspoon vanilla extract
- black gel food coloring
- Line a 9x13 or 11x15 inch baking pan with parchment paper and grease with butter or a thin layer of non-stick spray. Set aside.
- In a heavy-bottomed pot or Dutch oven, stir to melt and combine the sugar, marshmallow fluff, evaporated milk, butter, and salt over medium-low heat.
- Once the sugar has dissolved into the mixture, increase the heat to medium and continue stirring as you bring the mixture to a boil.
- When it has reached a full boil, continue to cook until the temperature reaches 234-240°F, stirring constantly (about 5 minutes).
- Remove pot from heat and stir in chocolate chips, vanilla, and food coloring. Mix well until the texture is smooth. Add additional food coloring as needed to reach the desired color.
- Let the fudge set at room temperature. Use parchment paper to lift fudge from the pan and slice it into squares. Serve and enjoy!
Yield will vary based on the pan used and the size of the pieces.
I made this fudge in an 11x15 baking pan. A 9x13 baking pan can be used for thicker pieces. Two 9-inch square pans would work as well.
Before beginning, be sure to have all of your ingredients measured out and ready next to the stovetop. Once you begin cooking the fudge you will be glued to the stovetop and stirring constantly.
A candy thermometer is the best way to know when your fudge is ready to come off the burner. But if you don't have one you can let it boil for 5 minutes then drop a bit in cold water to see if it has reached the soft-ball stage.
You are going to need a good amount of black food coloring to make your fudge black. Don't skimp on the food coloring or you will end up with gray fudge.
Nutrition Information:Yield: 40 Serving Size: 2 pieces
Amount Per Serving: Calories: 210
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.