Ingredients with Measurements:
- 1 cup hazelnuts, roasted and chopped
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- 1 lb fondant
- Food coloring (optional)
- Granulated sugar for coating
Special equipment needed:
- Candy thermometer
- Piping bag with small tip
Step-by-step instructions:
1. In a mixing bowl, combine the hazelnuts, powdered sugar, butter, vanilla extract, and salt. Mix until well combined.
2. Roll the mixture into small balls, about 1/2 inch in diameter. Set aside.
3. In a saucepan, heat the fondant over low heat until it reaches 115°F. If using food coloring, add a few drops and mix well.
4. Remove from heat and let it cool until it reaches 100°F.
5. Using a piping bag with a small tip, pipe a small amount of fondant onto the palm of your hand.
6. Place a hazelnut ball in the center of the fondant and wrap it around the ball, forming a small candy.
7. Roll the candy in granulated sugar and place it on a parchment-lined baking sheet to dry.
8. Repeat until all the hazelnut balls are used up.
9. Let the candies dry for at least 24 hours before serving.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Fondant should be heated to 115°F and cooled to 100°F before use.
Serving size:
This recipe makes about 24 candies.
Nutritional information:
Each candy contains approximately 80 calories, 5g fat, 8g carbohydrates, and 1g protein.
Substitutions for ingredients:
Almonds or pecans can be used instead of hazelnuts. Margarine can be used instead of butter. Store-bought fondant can be used instead of homemade.
Variations:
Different flavors of fondant can be used, such as chocolate or peppermint. The hazelnut filling can be substituted with other types of nuts or dried fruit.
Tips and tricks:
- Make sure the hazelnut balls are well-formed and compact, so they don't break through the fondant.
- Use a candy thermometer to ensure the fondant reaches the correct temperature.
- Let the candies dry for at least 24 hours to ensure the fondant hardens and the sugar coating sticks.
Storage instructions:
Store the candies in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
These candies do not need to be reheated.
Presentation ideas:
Arrange the candies on a platter or in a decorative bowl.
Garnishes:
Sprinkle chopped hazelnuts or powdered sugar on top of the candies for added decoration.
Pairings:
These candies pair well with coffee or tea.
Suggested side dishes:
These candies are a dessert and do not require any side dishes.
Troubleshooting advice:
If the fondant is too sticky, add more powdered sugar. If the fondant is too hard, add a few drops of water.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Wash your hands and work surfaces before and after handling food.
Food history:
Szaloncukor is a traditional Hungarian Christmas candy, typically filled with fruit or nuts and coated in sugar.
Flavor profiles:
These candies have a sweet, nutty flavor with a crunchy sugar coating.
Serving suggestions:
Serve these candies as a sweet treat during the holiday season.
Related Categories
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Region: Hungarian
Taste: Sweet, Nutty, Creamy, Caramelized