Ingredients with Measurements:
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 tsp cream of tartar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
- 1/2 cup corn syrup
- 2 cups powdered sugar
- Food coloring (optional)
Special equipment needed:
- Candy thermometer
- Candy molds or wax paper
Step-by-step instructions:
1. In a medium saucepan, combine granulated sugar, water, cream of tartar, cinnamon, nutmeg, allspice, cloves, and salt. Stir until well combined.
2. Place the saucepan over medium heat and stir until the sugar is dissolved.
3. Insert a candy thermometer into the mixture and let it boil without stirring until it reaches 240°F (115°C).
4. Remove the saucepan from heat and stir in vanilla extract, lemon juice, and corn syrup.
5. Let the mixture cool for 5 minutes before stirring in powdered sugar until the mixture is smooth.
6. If desired, add food coloring to the mixture and stir until well combined.
7. Pour the mixture into candy molds or onto wax paper and let it cool for at least 30 minutes.
8. Once the candy has hardened, remove it from the molds or cut it into small pieces if using wax paper.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
240°F (115°C)
Serving size:
Makes about 24 pieces
Nutritional information:
Calories: 90
Fat: 0g
Carbohydrates: 23g
Protein: 0g
Sodium: 25mg
Sugar: 23g
Substitutions for ingredients:
- You can use honey or maple syrup instead of corn syrup.
- You can use any food coloring you like, or omit it altogether.
Variations:
- You can use different spices, such as ginger or cardamom, to create different flavors.
- You can add chopped nuts or dried fruit to the mixture for added texture.
Tips and tricks:
- Be careful when working with hot sugar syrup, as it can cause serious burns.
- If the candy mixture is too sticky, you can add more powdered sugar until it reaches the desired consistency.
Storage instructions:
Store the candy in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
There is no need to reheat the candy.
Presentation ideas:
Arrange the candy on a platter or in a decorative jar for a festive display.
Garnishes:
You can sprinkle the candy with powdered sugar or cinnamon for added flavor.
Pairings:
Serve the candy with hot cocoa or coffee for a cozy treat.
Suggested side dishes:
This candy is a standalone treat.
Troubleshooting advice:
- If the candy mixture is too hard, you can add a little water to soften it.
- If the candy mixture is too soft, you can add more powdered sugar to firm it up.
Food safety advice:
- Be sure to use a candy thermometer to ensure that the candy reaches the correct temperature.
- Be careful when working with hot sugar syrup, as it can cause serious burns.
Food history:
Szaloncukor is a traditional Hungarian Christmas candy that is typically made with fondant and covered in chocolate.
Flavor profiles:
This cinnamon-spiced szaloncukor has warm, spicy flavors with a hint of sweetness.
Serving suggestions:
Serve this candy as a sweet treat during the holiday season.
Related Categories
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Region: Hungarian
Taste: Sweet, Spicy, Cinnamon, Rich, Fragrant, Cinnamon-Flavored