Description
Belgian Cuberdon Candy is a traditional cone-shaped candy from Belgium with a sweet, raspberry-flavored gelatin center. This recipe guides you through creating the soft, chewy outer shell and the liquid filling inside, resulting in a unique and delightful treat that is perfect for candy lovers seeking an authentic European sweet.
Ingredients
Scale
For the Cuberdon Candy
- 300g Granulated Sugar
- 100ml Water
- 100ml Raspberry Puree
- 10g Gelatin Powder
- Food Coloring (a few drops of pink or red)
Instructions
- Prepare the Sugar Mixture: Combine the granulated sugar and water in a medium saucepan and place it over medium heat on the stovetop. Stir occasionally until the sugar dissolves and the mixture heats up without boiling.
- Add Raspberry and Gelatin: Remove the saucepan from the heat. Stir in the raspberry puree and gelatin powder until the gelatin dissolves completely. Let the mixture rest for 5 minutes to cool slightly.
- Color the Mixture: Add a few drops of food coloring to the mixture and stir well to achieve a deep pink hue, enhancing the candy’s visual appeal.
- Pipe the Candy Shells: Pour the mixture into a piping bag fitted with a small round tip. Carefully pipe the mixture into cone-shaped shells, filling them up completely to form the signature shape of Cuberdons.
- Set the Candy: Allow the piped Cuberdons to sit at room temperature for at least 24 hours. This resting time allows the candy to set properly, creating a firm outer shell with a soft, liquid center, ready to enjoy.
Notes
- Ensure the sugar mixture does not boil to prevent crystallization.
- Use fresh raspberry puree for the best flavor authenticity.
- Gelatin quantity can be adjusted slightly to alter the firmness of the candy.
- Allow sufficient setting time for proper texture development.
- Store cuberdons in a cool, dry place to maintain freshness.
