Szaloncukor has been an essential element of the Hungarian Christmas since the 19th century (you can read about its story here). Nowadays every decent confectionery factory that is present on the Hungarian market also produces szaloncukor. The shelves of stores are now groaning under heap of candies with different fillings. You can choose from a wide product range, from the cheap mass-produced candies to the expensive hand-made bonbons. Everyone can find the filling that suits their taste.

I have never made szaloncukor before, however it has been on my to-do list for a while. I have always put off this matter because I thought it would demand much time and effort, and frankly, I’m not a fan of work requiring handiness and much patience. But this year I brought myself to give it a try, on the condition if I could find easy-to-use recipes that wouldn’t call for special gadgets like sugar thermometer,silicone moulds, marble board for tempering the chocolate, etc.

Finally I decided to make walnut, coconut and milk caramel filled bonbons. Beginners like me can have a go at the following three recipes,  success is garantueed. My first szaloncukor turned out better than expected, appearance could be better, but intrinsic value far surpasses store-bought candies.