Ingredients with Measurements:
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 tsp lemon juice
- 1/4 tsp cream of tartar
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 cup marzipan
- 1/4 cup powdered sugar
- Food coloring (optional)
Special equipment needed:
- Candy thermometer
- Piping bag or plastic sandwich bag
- Candy molds or small paper cups
Step-by-step instructions:
1. In a medium saucepan, combine granulated sugar, water, lemon juice, and cream of tartar. Stir until sugar is dissolved.
2. Place the saucepan over medium-high heat and attach the candy thermometer to the side of the pan. Do not stir the mixture once it starts boiling.
3. Cook the mixture until it reaches 240°F (115°C) on the candy thermometer. This should take about 10-15 minutes.
4. Remove the saucepan from heat and stir in vanilla and almond extracts.
5. Let the mixture cool for 5 minutes, then transfer it to a piping bag or plastic sandwich bag.
6. Cut a small hole in the tip of the bag and pipe the mixture into candy molds or small paper cups, filling them about halfway.
7. In a small bowl, mix marzipan and powdered sugar until it forms a smooth paste. Add food coloring if desired.
8. Roll the marzipan paste into small balls and place one ball in the center of each candy mold.
9. Pipe the remaining candy mixture over the marzipan balls, filling the molds to the top.
10. Let the candies cool and harden at room temperature for at least 2 hours.
11. Once the candies are completely cool and hard, remove them from the molds or paper cups.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Cooking temperature: Medium-high heat
Candy temperature: 240°F (115°C)
Serving size:
This recipe makes about 24 small candies.
Nutritional information:
Calories per serving: 70
Total fat: 1g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Total carbohydrates: 16g
Dietary fiber: 0g
Total sugars: 16g
Protein: 0g
Substitutions for ingredients:
- Lemon juice can be substituted with white vinegar.
- Almond extract can be substituted with more vanilla extract.
- Marzipan can be substituted with any other type of filling, such as peanut butter or chocolate ganache.
Variations:
- Add different food coloring to the candy mixture to create different colored candies.
- Use different shaped molds to create different shaped candies.
- Add chopped nuts or dried fruit to the marzipan filling for added texture.
Tips and tricks:
- Be careful when working with hot candy mixture, as it can cause burns.
- Use a candy thermometer to ensure the candy mixture reaches the correct temperature.
- If the candy mixture becomes too thick to pipe, reheat it over low heat until it becomes more liquid.
Storage instructions:
Store the candies in an airtight container at room temperature for up to 1 month.
Reheating instructions:
These candies do not need to be reheated.
Presentation ideas:
Arrange the candies on a platter or in a candy dish for a festive presentation.
Garnishes:
Sprinkle powdered sugar or edible glitter over the candies for added sparkle.
Pairings:
These candies pair well with hot cocoa or coffee.
Suggested side dishes:
These candies are a dessert and do not require any side dishes.
Troubleshooting advice:
- If the candy mixture does not harden, it may not have reached the correct temperature. Reheat the mixture and try again.
- If the marzipan filling is too soft, add more powdered sugar until it forms a firmer paste.
Food safety advice:
- Be careful when working with hot candy mixture, as it can cause burns.
- Store the candies in an airtight container to prevent contamination.
Food history:
Szaloncukor is a traditional Hungarian Christmas candy that is typically filled with fondant or jelly. Marzipan-filled szaloncukor is a modern twist on this classic candy.
Flavor profiles:
These candies have a sweet, almond flavor from the marzipan filling and a slightly tart flavor from the lemon juice in the candy mixture.
Serving suggestions:
Serve these candies as a sweet treat during the holiday season.
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Region: Hungarian