Szaloncukor recipe: Preparing the Hungarian Speciality, Szaloncukor is simple! First, combine cocoa powder, jam, connamon and honey for the chestnut filling.

Shape into 1 inch sized strips.

Coconut szaloncukor

Measure and add sugar to a bowl, add 10 tablespoons of water. Put on heat and bring to a boil, cook for 8 more minutes after boiling.

Add grated coconuts and some water.

When boiling, add vanilla sugar.

Cook for 5 minutes, stir continuously.

-Next, add starch.

Spread the coconut mixture on a silicon mold and let it cool down.

Wet your hand and knead it thorough.

Same with the chestnut szaloncukor, shape into 1 inch sized strips.

Jelly szaloncukor

Put gelatin sheets in water.

Put fruit juice on heat and start bringing to boiling, add sugar.

Remove gelatin sheets from water, try pressuring it gently until it’s no longer wet and add to the fruit juice, stir thorough.

Put in an ice cube trail and let it harden.

Finally, bathe the szaloncukor pices in melted chocolate.

Good luck in making the Hungarian Christmas Candy, Szaloncukor! Enjoy!

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