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Cuberdons: The Famous Belgian Cone Candy (With Homemade Recipe) Recipe

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes plus 24–48 hours setting time
  • Yield: 20 cuberdons
  • Category: Candy
  • Method: Boiling
  • Cuisine: Belgian
  • Diet: Vegetarian

Description

Cuberdons are traditional Belgian cone-shaped candies known for their firm outer shell and soft, syrupy interior. This homemade recipe yields authentic raspberry-flavored cuberdons made with simple ingredients and set at room temperature to achieve their signature texture.

Ingredients

Candy Syrup

  • 2 cups granulated sugar
  • 3/4 cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon glucose syrup or light corn syrup
  • 1/4 teaspoon raspberry flavoring
  • A few drops of red or purple food coloring

Gelatin Mixture

  • 2 teaspoons powdered gelatin
  • 2 tablespoons cold water

Instructions

  1. Bloom the Gelatin: Sprinkle the powdered gelatin over 2 tablespoons of cold water in a small bowl and allow it to bloom for 5 minutes to soften.
  2. Prepare the Syrup: In a saucepan, combine granulated sugar, 3/4 cup water, lemon juice, and glucose syrup. Stir over medium heat until the sugar dissolves completely.
  3. Boil to Soft-Ball Stage: Increase the heat and boil the mixture without stirring until it reaches 240°F (soft-ball stage) on a candy thermometer.
  4. Mix Gelatin and Flavorings: Remove the syrup from heat and let it cool slightly. Stir in the bloomed gelatin, raspberry flavoring, and food coloring thoroughly until fully combined.
  5. Pour into Molds: Immediately pour the hot mixture into cone-shaped silicone or upright candy molds to achieve the classic cuberdon shape.
  6. Set Candies: Let the candies set at room temperature for 24 to 48 hours until the outer shell hardens while the inside remains gooey and syrupy.
  7. Unmold and Store: Carefully remove the cuberdons from the molds and store them in an airtight container to preserve texture and flavor.

Notes

  • Traditional cuberdons have a firm outer shell and a soft, gooey interior.
  • Do not refrigerate cuberdons as cold temperatures can negatively affect their unique texture.
  • Raspberry flavoring is authentic, but you can substitute with other berry or floral extracts for variation.
  • Using cone-shaped molds is essential for the classic cuberdon appearance.
  • Patience is key; allowing the candies to set fully at room temperature is crucial for the right texture.

Find it online: https://slsrecipes.com/cuberdons-the-famous-belgian-cone-candy-with-homemade-recipe-recipe/