Szaloncukor - Hungarian Christmas Candy

Ingredients

• 2 cups (250g) powdered sugar 2 cups (250g) powdered sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 cup (60g) unsalted butter, softened 1/4 cup (60g) unsalted butter, softened
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Flavorings of your choice (e.g., fruit extracts, cocoa powder, almond extract) Flavorings of your choice (e.g., fruit extracts, cocoa powder, almond extract)
• 12 ounces (340g) dark chocolate, chopped 12 ounces (340g) dark chocolate, chopped
• Foil wrappers in various colors Foil wrappers in various colors

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 4g, 2.5g
• Carbohydrates (total, sugars): 11g, 10g
• Protein: 0.5g
• Fiber: 0g
• Salt: 0.01g

Preparation

1. 1.
   In a mixing bowl, combine the powdered sugar, water, softened butter, and vanilla extract. Mix until a smooth and pliable dough forms.
2. 2.
   Divide the dough into smaller portions and add your desired flavorings to each portion. Knead the dough until the flavorings are evenly incorporated.
3. 3.
   Shape the dough into small balls or other desired shapes. Place them on a baking sheet lined with parchment paper and refrigerate for 1 hour to firm up.
4. 4.
   In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave, stirring until smooth.
5. 5.
   Using a fork or candy dipping tool, dip each chilled fondant piece into the melted chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off.
6. 6.
   Place the coated candies back on the parchment-lined baking sheet and let them set at room temperature until the chocolate hardens.
7. 7.
   Once the chocolates have hardened, wrap each candy in colorful foil wrappers, twisting the ends to secure them.
8. 8.
   Store the Szaloncukor in an airtight container in a cool, dry place until ready to serve or hang them on the Christmas tree as edible decorations.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature before using it in the dough to ensure easy mixing and a smooth texture.

Tips & Tricks

• Experiment with different flavorings such as orange zest, rum extract, or crushed nuts to create unique variations of Szaloncukor.
• To make the wrapping process easier, cut the foil wrappers into squares before starting.
• If the fondant becomes too sticky to handle, dust your hands with powdered sugar while shaping the candies.
• For a glossy finish, temper the chocolate before coating the candies.
• Store the Szaloncukor in a cool place to prevent the chocolate from melting.

Serving advice

Serve Szaloncukor as a delightful treat during the Christmas season. Arrange them on a festive platter or hang them on the Christmas tree for a touch of edible decoration.

Presentation advice

To create an eye-catching display, arrange the wrapped Szaloncukor candies in a decorative bowl or place them in small gift boxes tied with ribbons. Add some sprigs of holly or pine cones for a festive touch.