In one of our recent articles, we collected 10 delicious Hungarian retro candies that brought joy to generations of Hungarians. However, we know that not all of you can get them. Some of them need refrigeration, or you can only find these things in specialised stores at a premium price. Today, we collected recipes for some of these delicacies so you can try them anywhere you live.
Dunakavics are roasted peanuts coated in coloured sugar, very similar to peanut M&Ms; however, these are authentic Hungarian products.
Pour the water and sugar into a pot and wait for the sugar to dissolve on high heat. Once it is dissolved, turn down the heat a bit and cook until the water almost fully evaporates. If the sugar crystalised onto the side of the pot, use a heat-resistant brush and a bit of water to wet the sides of the pot. Be careful not to burn the sugar or turn it into caramel. It needs about 10 minutes to be ready, so it is best to wet the sides of the pot every 2-3 minutes.
You can check the consistency of the sugar syrup by dropping a bit into a bowl of water. It is ready when the syrup forms a hard droplet once it hits the water.
While the syrup is heating, prepare bowls for as many colours as you would like. Put some food colouring into the bowls, and when the syrup is ready, mix it thoroughly with the colouring. Once this is done, add the peanuts, divided equally. Stir the peanuts with the syrup until it starts to cool down and the peanuts start to separate. Finally, put them onto a non-stick tray and let them fully cool. Enjoy!
These cookies are similar to Oreos, but one of the sides is a vanilla-flavoured cookie, while the other is cocoa-flavoured. You can find the Hungarian original recipe HERE.
Make the cream first as it needs to cool down. Put the ingredients into a bowl and melt them over steam until they become homogenous. Put the bowl in the fridge.
For the cookies, first, mix the flour with the margarine. Then, add the other ingredients to the bowl and knead a homogenous dough. Let the dough rest in the fridge for an hour or so. Preheat your oven to 180 °C and bake the cookies in the oven for about 12 minutes. Let the baked cookies cool down. Spread some of the filling onto the cookies and assemble the two sides. Enjoy!
It is an iconic Hungarian rum-flavoured chocolate bar coated in dark chocolate.
Grind the biscuits, then add the cocoa powder and the pulverised vanilla. Heat and stir the butter, brown sugar, and milk until the sugar is melted. Add this mixture to the ground biscuits, along with the rum essence. Work these thoroughly together. Spread it in a lined tin and let it set in a cool place for about 1-2 hours. Now prepare the chocolate glaze. Melt the chocolate (in a microwave or on the stove) and add a little oil. Spread it on top of the biscuity mixture once it has fully cooled down.
Be sure to wait until the chocolate glaze has set well. Now, the only thing left to do is slice it and enjoy!
Two days prior to making this candy, soak the cherries in liquor (you may be able to find them ready from the store).
Melt the chocolate bars with a little oil and brush the sides and bottom of the silicone mould with the melted chocolate. The thicker you coat the walls, the more likely they will stay intact when you push them out of the mould. Put it in the freezer for 10 minutes. If the walls are not thick enough or if there are some holes, touch them up and put them in the freezer for another 10 minutes.
Put the cherries you soaked in liqueur for two days into the mould. The original recipe uses a bit of thick sugar glaze (water and sugar) to top the cherries. If you want to add this, you will need to wait at least two days once the bonbons are done. If you are patient, due to the alcohol and liquid content of the cherry, the sugar glaze will turn into a runny, alcoholic filling around the cherry.
Whether you added a bit of sugar glaze or not, the final step is the same. Remelt (or melt some more if you used it up for the walls) the remaining chocolate and close the mould with another, thick layer of chocolate. Put the candies in the freezer or the fridge and wait until the chocolate fully sets. Once it is ready, you can push them out of the mould.
Pour the cream into a bowl over steam, add the milk chocolate pieces to the cream, and melt it. While it is melting, whisk the butter, the powdered milk, and the powdered sugar together.
Let the melted chocolate cool down a bit so that it does not melt the butter mixture. Mix the butter and the melted chocolate together with a hand mixer. You will need five wafer sheets for one bar. Spread the mixture on a wafer and place the next one on top of it. Continue until you coated the fifth wafer sheet. Melt some dark chocolate for the glaze and pour it onto your bars, spreading it evenly with a silicone spatula.
If that is done, let your Balaton bars cool in the fridge for at least one hour before eating. Enjoy!
Source: Daily News Hungary