Edible coal is here for Christmas!

You can now gift someone coal for Christmas, but you may want to keep this one for yourself.

Receiving a lump of coal for Christmas may not be on everyone's list, but after tasting the latest dessert creation from dessert-extraordinaire, Katherine Sabbath, you may think twice.

The creative baker and treat maker has partnered with Kraken Spiced Rum to create special lumps of coal which you can eat, and they're completely delicious. 

Made from honeycomb, chocolate and oreo crumbs with a dash of Kraken Spiced Rum, there's nothing not to love in this coal. We want to be on the naughty list!

"Kraken Spiced rum is bold, rich and black, so I thought ‘let’s do something tongue in cheek’ but also celebrates the flavour of the spiced rum," Katherine explains. "It’s a bit cheeky and that’s what I like to do with my own work. It’s lots of fun to invent coal, but really really delicious coal."

Upon designing the coal, Katherine says that she wanted to make the Spiced Rum the hero ingredient, not as an afterthought like other recipes that are purely lumps of sugar or rice crispy treats. 

So, she made something completely unique. 

The coal is completely black and looks like lumpy, crunchy actual coal, however when you bite into it, it's a sweet delight.

"I like it when people say, 'Yeah it looks really good, but what will it taste like?', and then when taste surpasses expectations that’s a job well done for me. Flavour's the only thing I care about, really," the baker reveals.

"I used honeycomb because it's light, something you wouldn’t get sick of, and would impart the flavour of the rum really well. I added crunchiness through the chocolate as well and a really nice crunchy oreo crumb. Then I added smoked sea salt and some more spices just to kind of bring out the flavour of Christmas, and also as a nice balance of the salty, sweet, the bitter and the rich and crunchy - all the kinds of things I like to eat in a dessert, I wanted to share that."

But it wasn't without a few trials and error, as the creative baker revealed even she had some trouble getting the honeycomb just right. So if you're going to try the recipe yourself, Katherine shares some tips:

"Make sure the pan that you’re pouring the honeycomb into is already prepared. It's actually a really quick process to when it turns into honeycomb and you stir in the bicarb - so if the honeycombs ready to go and you don’t have a pan to pour it into, then that’s when the air can deflate. Always keep an eye on the heat," she says.

"You'll also need to be patient while the honeycomb is cooling. Make sure you let the honeycomb cool in the pot for at least an hour. It’s so tempting to touch it, smash it and eat it, but at that point, the sugar just needs to dry out a bit so it doesn’t go too sticky. It needs to stabilise.

"And if you’re a little bit concerned about the rum for kids, you can omit the flavour and take it out. You can definitely adapt it to suit your taste," Katherine adds.

So if you want to gift someone the ultimate Christmas treat, here Katherine has provided the recipe

The Kraken’s Christmas Coal By Katherine Sabbath Recipe


  • 1 cup caster sugar
  • 3/4 tsp smoked sea salt
  • 1/2 cup light corn syrup or glucose syrup
  • 50mls Kraken Black Spiced Rum
  • 1 tsp vanilla extract
  • Black food colouring gel or powder
  • 1/2 tsp ground cinnamon
  • 3 tsp bicarb soda
  • 500g high quality dark chocolate
  • 4 tsp coconut oil
  • 130g Oreo biscuits, crushed


  1. Line a slice tray or oven dish with aluminium foil and grease with cooking oil spray.
  2. In a saucepan large enough to accomodate the mixture eventually growing to 4-5 times it original size, combine the sugar, salt, and corn syrup/glucose syrup. Once boiling, add The Kraken Black Spiced Rum, vanilla, and black food colouring (until a rich black colour is achieved). Cook over medium-high heat until it reaches ‘hard crack’ consistency, or on a candy thermometer 145C - 150C (this should take around 10 minutes).
  3. Remove the pan from the heat and immediately stir in the cinnamon and bicarb soda. The mixture will bubble up significantly! Stir until just combined, being careful not to knock out the delicious airy texture of your honeycomb coal. Gently and carefully pour into prepared tray or dish.
  4. Allow the honeycomb coal to cool completely before handling (at least 1 hour). Once cooled, use a rolling pin to smash into smaller chunks, and be sure to remove any remaining aluminium foil.
  5. To decorate, melt the dark chocolate and coconut oil in a heatproof bowl, using either the microwave or double-boiler method. Stir until combined, and add black food colouring until a desired shade is achieved. Mix in crushed Oreo biscuits. Dip the honeycomb pieces into the melted chocolate and allow to set on non-stick baking paper. Top honeycomb coal with extra chunks of chocolate-covered Oreo pieces if needed.
  6. Store in an airtight container in a cool, dry place for up to one week.

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