Sunday, December 20, 2015

Szaloncukor (Hungarian Christmas candy) 2015

Szaloncukor by Tunde Dugantsi

And it's time again for our traditional Christmas candies. I told you about how to make them last year. Today I made the same marzipan filled candies as those are my kids' favorites. However I changed the recipe a little. This marzipan is made of 200 g blanched and finely ground almonds, 200 g confectioner's sugar, 1 tsp of almond extract and a few spoonful of corn syrup. (I used to add 1 egg white, but many of my friends don't like to use raw egg whites, so I used corn syrup instead. I did not measure it, just kept adding it until I was able to incorporate everything.)

Szaloncukor by Tunde Dugantsi

I rolled and cut the marzipan to candy sized pieces then chilled them in the fridge.

Szaloncukor by Tunde Dugantsi

They got a nice dark chocolate coat.

Szaloncukor by Tunde Dugantsi

And they went to back to the fridge to chill.

Szaloncukor by Tunde Dugantsi

My girls prepared the food safe tissue paper packaging for me (cut the ends of the rectangle to make it pretty), so wrapping was easy.

Szaloncukor by Tunde Dugantsi

This year I added an other flavor: hazelnut. Everybody loves Nutella, right? My family surely does. So I prepared some dark chocolate shells in a candy mold.

Szaloncukor by Tunde Dugantsi

Kneaded a bag of Nutella for a few minutes to warm it up a little.

Szaloncukor by Tunde Dugantsi

Then filled the chocolate shells with Nutella. I let them chill a few minutes.

Szaloncukor by Tunde Dugantsi

Then I closed the candies with the dark chocolate.

Szaloncukor by Tunde Dugantsi

They got a different color of packaging, so we recognize the flavors.

Szaloncukor by Tunde Dugantsi

Now, we are ready to decorate our Chrismas tree the 24th. (Yes, this is when we decorate our tree).

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3 comments:

  1. Hi Tunde! I like marzipan too. I only see it sold in small pjgs. and in larger quantity online but I think it is pricey, so are almonds. Anyway, I've attempted to powder down almonds and it always gets mushy, wet-like. I still don't know the secret to milling it down. I think I have almond flour; I should use it hhahaaaaaaaaaaa i don't know why i buy some things but i have it! lol merry xmas to you and yours the candy looks delicious i've thought of trying to make totorone sp ?)

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    1. When I blanched the almonds myself, then I waited a couple of days so they dry out. This time I used blanched and sliced almonds, those are pretty dry.

      The tissue paper I use is called "delicatessen paper" it's thicker than tissue paper and slightly waxed.

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  2. oh i fogot food safe tissue paper ? i have to google that thanks again

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