Szaloncukor (Hungarian Fondant Christmas Candy)

Nov 3, 2026 · By VanillaGoods

Dessert Candy confections Vanilla: Extract Medium

Szaloncukor (Hungarian Fondant Christmas Candy)

Soft vanilla fondant centers are cooked to the soft-ball stage, worked until creamy, shaped and dipped in dark chocolate. Wrap each in foil with twisted ends to hang on the tree. Makes 40 candies in about 3 hr 30 min.

Prep 60 min

Cook 30 min

Cooling 2 hr

Total 3 hr 30 min

Yield 40 candies

Diet Gluten free

Ingredients

Adjust yield

candies

2 cups (400 g)granulated sugar
½ cup (130 ml)water
3 tbsp (60 g)light corn syrup
1 tsp (5 ml)vanilla extract
9 oz (250 g)dark chocolate, chopped

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Instructions

Lightly oil a marble slab or large baking tray. Fill a cup with water and set out a pastry brush for washing down the pot.
Combine the sugar, water and corn syrup in a heavy saucepan. Stir over medium heat until the sugar dissolves, then stop stirring.
Brush down any sugar crystals from the sides with the wet brush. Cook to 240 F (116 C) on a candy thermometer.
Pour the syrup onto the oiled tray and sprinkle the vanilla over it. Let it cool undisturbed for 10 to 15 minutes until warm to the touch (about 110 F / 43 C).
Work the syrup with a wooden spatula, folding it over and over, for 8 to 12 minutes until it turns opaque, white and stiff. Knead briefly by hand until smooth.
Roll into a rope about 2 cm (3/4 inch) wide and cut into 40 pieces. Roll each into a rounded rectangle or ball and let dry on parchment for 2 hours.
Melt the chocolate gently to 115 F (46 C), stirring. Dip each candy with a fork, tap off the excess, and set on parchment. Let set 30 minutes.
Wrap each candy in a square of candy foil, twisting the ends, or in fringed paper, and hang with ribbon.

Tips

Do not stir once the syrup is boiling or it can crystallize early.
Work in a cool dry room; humidity makes fondant sticky.
Add a drop of oil to your hands if the fondant clings while kneading.
Boiling sugar syrup reaches 240 F (116 C) and causes severe burns; keep children away and use a thermometer for the soft-ball stage.

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Recipe FAQ

How long does it take to make szaloncukor (hungarian fondant christmas candy)?

Plan on 60 minutes of prep and 30 minutes of cooking, plus 2 hours to chill. The recipe makes 40 candies.

How should I store szaloncukor (hungarian fondant christmas candy)?

Store wrapped in an airtight tin at cool room temperature for up to 3 weeks; the fondant softens slightly after a few days.

Can I make szaloncukor (hungarian fondant christmas candy) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with hot tea.

Estimated · per serving

Nutrition

Per serving = 1 of 40 servings this recipe makes.

46 Calories / serving

0.0g Fat

11.8g Carbs

0.0g Protein

11.1g Sugar

Whole recipe (40 servings): ~1840 cal · 0g fat · 472g carbs · 0g protein · 444g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.