Description
Cuberdons are traditional Belgian cone-shaped candies known for their crunchy exterior and soft, jelly-like raspberry-flavored interior. This homemade recipe uses a simple combination of sugar, raspberry puree, and gelatin to create these delightful treats, perfect for anyone looking to experience a classic Belgian confection at home.
Ingredients
Scale
Gelatin Mixture
- 2 teaspoons powdered gelatin
- 2 tablespoons cold water (for blooming gelatin)
Syrup Base
- 2 cups granulated sugar
- ½ cup water
Flavoring
- ½ cup raspberry puree (fresh or frozen, blended and strained)
- A few drops purple or red food coloring (optional)
Other
- Neutral oil (for greasing molds)
Instructions
- Prepare the Gelatin: Sprinkle the powdered gelatin over 2 tablespoons of cold water in a small bowl and let it bloom for 5 minutes until fully absorbed. This step ensures the gelatin is ready to dissolve smoothly in the syrup.
- Cook the Sugar Syrup: Combine the sugar and water in a saucepan, heating gently over medium heat while stirring until the sugar fully dissolves. Once dissolved, stop stirring and continue heating until the syrup becomes clear and slightly thickened without boiling aggressively. This forms the candy’s base texture.
- Add Flavor and Gelatin: Remove the saucepan from heat. Stir in the raspberry puree followed by the bloomed gelatin. Mix gently until the gelatin is completely melted and the mixture is smooth. Add a few drops of purple or red food coloring if you want the traditional cuberdon vibrant hue.
- Shape the Cuberdons: Lightly grease cone-shaped silicone molds with neutral oil. Carefully pour or pipe the warm mixture into the molds, filling them to the top. If molds are unavailable, pipe small cone shapes onto lightly oiled parchment paper, though molds yield the best shape and texture.
- Let Them Set: Leave the cuberdons uncovered at room temperature for 24 to 48 hours. During this time, the outside hardens to a crisp shell while the inside remains soft and jelly-like. Avoid refrigeration as it can negatively affect the texture.
- Unmold and Store: After setting, gently remove the cuberdons from the molds. Store them in a cool, dry place inside an airtight container away from humidity. For best flavor and texture, consume within 2 to 3 weeks.
Notes
- Ensure the raspberry puree is well strained to prevent seeds from affecting the texture.
- Do not overly boil the sugar syrup because it can crystallize and affect the candy texture.
- Avoid humidity and refrigeration after setting to preserve the ideal texture of cuberdons.
- If using molds, silicone molds are recommended for easy unmolding.
- These candies are delicate and best enjoyed fresh within a few weeks.
