Dive into the distinctive Finnish delicacy known as Salmiakki, where salty meets sweet in a surprising fusion. Salmiakki, often referred to as salty licorice, is a traditional Finnish candy with a polarizing taste that intrigues adventurous palates worldwide. Discover the origins, cultural significance, and preparation methods behind this intriguing confection, as well as insights into how it reflects Finland's rich culinary heritage. Whether you're a seasoned Salmiakki enthusiast or a curious newcomer, embark on a flavorful journey through Finland's unique gastronomic landscape with this iconic treat.

Ingredients:

• 1 cup sugar
• 1/2 cup water
• 1/4 cup light corn syrup
• 1/2 teaspoon ammonium chloride (salmiakki powder) - available in specialty stores or online
• 1 teaspoon licorice extract (or more, to taste)
• Black food coloring (optional)
• Coarse sea salt (for sprinkling)

Instructions:

1- Prepare the Pan: Line a baking pan or dish with parchment paper and lightly grease it with cooking spray. Set it aside.

2- Mix Ingredients: In a medium-sized saucepan, combine the sugar, water, and corn syrup over medium heat. Stir until the sugar dissolves completely.

3- Boil the Mixture: Once the sugar has dissolved, stop stirring and allow the mixture to come to a boil. Insert a candy thermometer into the pan and let it cook until it reaches the hard crack stage (around 300°F or 150°C). This usually takes about 10-15 minutes.

4- Add Flavorings: Once the mixture reaches the desired temperature, remove it from the heat. Quickly stir in the ammonium chloride (salmiakki powder) and licorice extract. Be careful as the mixture will be extremely hot.

5- Coloring (Optional): If desired, add a few drops of black food coloring to intensify the color and enhance the visual appearance of the candy. Stir until the color is evenly distributed.

6- Pour and Set: Pour the hot candy mixture into the prepared pan. Use a spatula to spread it out evenly. Allow it to cool for a few minutes until it starts to set slightly.

7- Score and Sprinkle: While the candy is still warm but firm enough to handle, use a sharp knife to score it into small squares or rectangles. Sprinkle coarse sea salt over the top of the candy for an extra salty kick.

8- Cool and Break Apart: Allow the candy to cool completely at room temperature until it hardens. Once fully cooled, break it apart along the scored lines into individual pieces.

9- Storage: Store the Salmiakki candy in an airtight container at room temperature. It should stay fresh for several weeks.

Enjoy your homemade Finland Salmiakki, and savor the unique blend of salty and sweet flavors!

Nutritional Values :

Sugar (1 cup):

• Calories: 774 kcal
• Total Fat: 0 g
• Total Carbohydrates: 200 g
• Sugars: 200 g
• Protein: 0 g

benefits

• Provides energy for the body
• Adds sweetness and texture to the candy

Light Corn Syrup (1/4 cup):

• Calories: 260 kcal
• Total Fat: 0 g
• Total Carbohydrates: 69 g
• Sugars: 45 g
• Protein: 0 g

benefits

• Helps prevent crystallization in candy making
• Adds sweetness and moisture to the candy

Ammonium Chloride (Salmiakki Powder, 1/2 teaspoon):

• Calories: 0 kcal
• Total Fat: 0 g
• Total Carbohydrates: 0 g
• Sugars: 0 g
• Protein: 0 g

benefits

Provides the distinctive salty flavor characteristic of Salmiakki candy

Licorice Extract (1 teaspoon):

• Calories: 16 kcal
• Total Fat: 0 g
• Total Carbohydrates: 4 g
• Sugars: 0 g
• Protein: 0 g

benefits

• Adds a rich licorice flavor to the candy
• May have potential health benefits such as soothing sore throats and aiding digestion when consumed in moderate amounts

Sea Salt (for sprinkling, amount used negligible for nutritional calculation)

benefits

• Enhances the flavor profile of the candy by providing a contrast to the sweetness
• Contains essential minerals like sodium and chloride, which are important for electrolyte balance and nerve function in the body

These values are approximate and may vary based on specific brands and variations of the ingredients used. Additionally, the nutritional values provided are for reference purposes and should be considered as estimates.