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Jellied saloncukor with dark chocolate coating
Homemade fruit jelly candies dipped in crisp dark chocolate

Jellied saloncukor (Christmas fondants)

Author: Flavelo
Recipes Cakes and Desserts
The jewel of the Christmas tree, which we used to eat secretly off the tree as children. The good thing about the homemade version is that it's made from real fruit, not flavourings. The magic of gelatine turns liquid fruit juice into elastic jelly, embraced by crisp chocolate.
🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
⌛ Total Time 40 mins
🍽️ Servings 30 servings
🔥 Calories 50 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Flat tray or mould (for setting)
  • Bain-marie (for melting chocolate)

Instructions

1 ✓

Mix the gelatine into 50 ml cold fruit juice and leave to bloom for 5 minutes.

Tip: Hydration (blooming) is important so the gelatine can dissolve evenly later.
2 ✓

Heat the remaining juice with the sugar to boiling point, then remove from heat. Stir in the bloomed gelatine until completely dissolved.

Tip: Do not boil with the gelatine, as it loses its gelling ability (heat degradation)!
3 ✓

Pour into a flat mould and chill in the fridge for 4-5 hours (or overnight).

4 ✓

Cut into cubes. Melt the chocolate, dip the jellies in it, and leave to set on baking paper.

Tip: The jelly must be cold and dry when dipping, otherwise the chocolate will slide off.

Recipe FAQ

Why didn't the jelly set?
Either the gelatine boiled (forbidden!), or you used a fruit (e.g. fresh pineapple, kiwi) whose enzymes break down gelatine.

Ingredients

  • 300 ml Fruit juice (100%, filtered)
  • 150 g Sugar
  • 20 g Gelatine powder
  • 200 g Dark chocolate (min. 60%)