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Parve
Hard
1 Hour, 45 Minutes
Diets 
Adapted from Sugar Hero’s Blue Rock Candy Important note! This Hamantaschen recipe is for adults! The blue rock candy is a sticky hard candy with sharp edges and should not be given to anyone without a warning and recommendation to be eaten separately from the Hamantaschen.
1/3 cup (1.25 ounces/35 grams) Gefen Confectioners’ Sugar
1/2 stick plus 1 tablespoon (2.25 ounces/70 grams) butter, softened
1 cup (4.5 ounces/140 grams) Mishpacha Flour or other all-purpose white flour
1 egg
dash of salt
2 drops vanilla or Gefen Almond Extract
filling of your choice: halva, chocolate, poppy seed, Tuscanini Jam
1/4 cup water
1 cup sugar
1/3 cup Gefen Light Corn Syrup
1 drop blue food coloring
Heat the oven to 350 degrees Fahrenheit.
Combine all ingredients in a stand mixer bowl fitted with flat beater and mix at a slow speed for one to two minutes (or mix all the ingredients using spoon or fingers until shiny and smooth). Press into a firm shape and place the dough in plastic food wrap and refrigerate for at least one hour and up to 24 hours.
After the dough has rested for at least an hour in the refrigerator, place it on a floured surface; roll the dough to a quarter-inch thickness starting from the middle of the dough. Use a round cookie cutter or a thin glass to cut circles in the dough. After cutting all the circles gently lift the remaining dough, reshape to a ball and return to the refrigerator. Move the dough circles to a greased Gefen Parchment Paper or silicon sheet. Place in the refrigerator. Reshape the remaining dough from the fridge and repeat the process.
If using a filling, place half a teaspoon in the center of each hamantaschen. Use a small pastry brush or your index finger to wet the circle edge with a drop of water and then use your thumb and index finger to shape the first two corners. Fold the remaining corner to create a perfect Hamantaschen Triangle shape. Make sure that you press firmly (but not too firm!) on the connection points. Repeat with remaining dough circles. Let the hamantaschen rest at least five minutes in the refrigerator.
Bake for 14–16 minutes in the oven’s bottom shelf until desired color is achieved and let the Hamantaschen rest for at least 10 minutes on a wire rack. Decorate with additional confectioner’s sugar if desired.
Line a baking sheet with Gefen Parchment Paper. Spray with cooking spray or rub with a little bit of vegetable oil.
Combine the water, sugar and light corn syrup in a small saucepan on medium-high heat and stir constantly until the thermometer reaches 292 degrees Fahrenheit.
Remove from stovetop and let rest for five minutes. Place one drop of food coloring on a small plate. Use a toothpick or knife edge to “lift” half a drop and add to the mixture. Mix well for uniformed color. For darker blue add the second half drop. Pour mixture on the center of parchment paper and tilt the pan to create a thin layer. Let rest for at least 30 min. Do not touch the blue mixture with fingers.
Smash with a wooden spoon to create crystals. For bigger crystals smash only two to three times.
Stick the crystals in the middle of the hamantaschen.
Adapted from Sugar Hero’s Blue “Crystal Meth” Rock Candy
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