Szaloncukor, an edible Christmas decoration
- Preparation and cooking time
- dipping in chocolate and wrapping the bonbons in paper which could add up for the whole process to take a couple of hours
- More effort
- Makes 50 szaloncukor
Szaloncukor is the must at Christmas time in Hungary. According to wikipedia it’s translated as “parlour candy”. It looks like Christmas crackers in the UK but oh boy it’s so much nicer. Instead of jokes and poppers and other surprises you can expect from a Christmas cracker this one has chocolate or all sort of chocolate coated fondant. In my opinion it’s the best edible Christmas decoration. :D
- 400 g crushed household biscuits
- 3 tbsp cocoa powder
- 200 g butter
- 120 g sugar (can be 150g if you have a sweet tooth)
- 150 ml milk
- 10 ml rum
- 300 g dark chocolate to melt
- STEP 1Mix the crushed biscuits with the cocoa powder in a big mixing bowl. Melt the butter with the sugar and milk on the hob. When the butter and sugar is all melted pour it into the biscuit mix. Mix well and add the rum. Cool it in the fridge for about 10 minutes.
- STEP 2Meanwhile chop up the chocolate and melt it over steam. I use a little metal pot for the chocolate and I put it over a pot of boiling water. Form little bonbon shapes. This quantity should be enough for 50 pieces. Line them up on a tray and transfer into the freezer for 5 minutes.
- STEP 3Dip the frozen bonbons into the chocolate and transfer them onto baking paper to dry.
- STEP 4Once dried you can cut out 15cm x 15cm square shapes from the baking paper and 10cm x 10cm from tin foil and wrap to finish the szaloncukor. For photos and more recipes please visit my blog at http://whatsfordinner.anikoban.com.