Ingredients with Measurements:
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup light corn syrup
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 1/4 cup shelled pistachios, chopped
Special equipment needed:
- Candy thermometer
- Parchment paper
- Small saucepan
Step-by-step instructions:
1. Line a baking sheet with parchment paper and set aside.
2. In a small saucepan, combine the sugar, water, corn syrup, and cream of tartar. Stir until the sugar is completely dissolved.
3. Place the saucepan over medium-high heat and insert the candy thermometer. Cook the mixture until it reaches 260°F (hard ball stage), stirring occasionally.
4. Remove the saucepan from the heat and stir in the vanilla extract.
5. Pour the mixture onto the prepared baking sheet and let it cool for a few minutes.
6. Using a pair of kitchen scissors, cut the cooled candy into small squares.
7. Roll each square into a ball and place it on a clean sheet of parchment paper.
8. Press chopped pistachios onto the top of each candy ball.
9. Let the candies cool completely before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
260°F (hard ball stage)
Serving size:
Makes approximately 20 candies
Nutritional information:
Calories per serving: 80
Total fat: 1g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 5mg
Total carbohydrates: 18g
Dietary fiber: 0g
Sugars: 18g
Protein: 0g
Substitutions for ingredients:
- Light corn syrup can be substituted with honey or golden syrup.
- Chopped pistachios can be substituted with any other type of chopped nuts.
Variations:
- Add food coloring to the candy mixture for a festive touch.
- Use different types of nuts for the topping, such as almonds or hazelnuts.
- Add a pinch of cinnamon or nutmeg to the candy mixture for a warm, spicy flavor.
Tips and tricks:
- Be careful when handling the hot candy mixture, as it can cause burns.
- Use a silicone spatula to stir the candy mixture, as it will not scratch the saucepan.
- Store the candies in an airtight container at room temperature for up to 2 weeks.
Storage instructions:
Store the candies in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
Not applicable.
Presentation ideas:
Arrange the candies in a festive bowl or on a decorative plate.
Garnishes:
Chopped pistachios or other nuts can be used as a garnish.
Pairings:
Serve the candies with hot cocoa or tea.
Suggested side dishes:
Not applicable.
Troubleshooting advice:
- If the candy mixture becomes too hard to work with, reheat it over low heat until it softens.
- If the candy mixture does not reach the hard ball stage, continue cooking it until it does.
Food safety advice:
- Be careful when handling the hot candy mixture, as it can cause burns.
- Do not touch the candy mixture with your bare hands until it has cooled.
Food history:
Szaloncukor is a traditional Hungarian Christmas candy that is typically made with fondant and coated in chocolate or other toppings.
Flavor profiles:
Sweet, nutty, and crunchy.
Serving suggestions:
Serve the candies as a sweet treat during the holiday season.
Related Categories
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Region: Hungarian