Szaloncukor is the must at Christmas time in Hungary. According to wikipedia it’s translated as “parlour candy”. It looks like Christmas crackers in the UK but oh boy it’s so much nicer. Instead of jokes and poppers and other “surprises” you can expect from a Christmas cracker this one has chocolate or all sort of chocolate coated fondant. In my opinion it’s the best edible Christmas decoration. 😀

I made some this Christmas from my mum’s best pudding recipe. 🙂

Szaloncukor

Ingredients

  • 400g crushed household biscuits
  • 3 tbsp cocoa powder
  • 200g butter
  • 120g sugar (can be 150g if you have a sweet tooth)
  • 150ml milk
  • 10ml rum
  • 300g dark chocolate to melt

Method

Preparation: the whole process takes a couple of ours: forming the biscuit mix into 50 bonbons, then dipping them in melted chocolate and wrapping one by one.
Cooking time: 5 minutes to melt the butter + 5-10 minutes to melt the chocolate over a pot of boiling water.

  1. Mix the crushed biscuits with the cocoa powder in a big mixing bowl.
  2. Melt the butter with the sugar and milk on the hob. When the butter and sugar is all melted pour it into the biscuit mix. Mix well and add the rum.
  3. Cool it in the fridge for about 10 minutes.
  4. Form little bonbon shapes. This quantity should be enough for 50 pieces.A hand making bonbon shapes from the biscuit mix, many are lined up on a tray in the background.
  5. Line them up on a tray and transfer into the freezer for 5 minutes.Biscuit-mix bonbons lining up on a tray ready for chocolate dipping.
  6. Meanwhile chop up the chocolate and melt it over steam. I use a little metal pot for the chocolate and I put it over a pot of boiling water.Szaloncukor on a fork after dipped in melted chocolate. Covered szaloncukor lining up on a baking paper in the background.
  7. Dip the frozen bonbons into the chocolate and transfer them onto baking paper to dry.Chocolate covered bonbons lining up on a tray.
  8. Once dried you can cut out 15cm x 15cm square shapes from the baking paper and 10cm x 10cm from tin foil and wrap as below to finish the szaloncukor.

Bonbon on baking paper and tin foil ready to wrap.Rolling up tin foil and baking paper to wrap szaloncukor.Twisting the wrapping at the two ends of the szaloncukor to secure the wrapping.

 

Happy Christmas!

One wrapped szaloncukor and one cut in half in front of the Christmas tree.

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