Indulge in the irresistible charm of Belgian culinary heritage with this delightful recipe for Cuberdons. Known as the Belgian nose or the Ghent nose due to its distinct cone shape, Cuberdons are a traditional Belgian candy cherished for their vibrant color, unique texture, and intense fruity flavor. Originating from Ghent in the early 19th century, these delectable treats have since become a beloved symbol of Belgian confectionery craftsmanship.

Crafted with care and infused with nostalgia, our recipe encapsulates the essence of Belgian gastronomy, inviting you on a journey to savor the essence of this beloved delicacy. Prepare to immerse yourself in the art of confectionery as we delve into the intricate steps of creating these iconic Belgian sweets. Whether you're a seasoned culinary enthusiast or a novice in the kitchen, our recipe promises to deliver a mouthwatering experience that captures the essence of Belgian culture in every bite.

Ingredients:

• 1 cup granulated sugar
• 1/3 cup water
• 1/3 cup glucose syrup
• 1/2 cup raspberry-flavored syrup or raspberry juice
• 1/4 teaspoon citric acid (optional, for tartness)
• Red food coloring (optional)
• Cornstarch, for dusting

Instructions:

Prepare the Mixture:

1- In a medium saucepan, combine the granulated sugar, water, glucose syrup, and raspberry-flavored syrup (or raspberry juice). Stir until well combined.

2- If desired, add a few drops of red food coloring to achieve the desired color of the Cuberdons.

3- Place the saucepan over medium heat, stirring continuously until the sugar has dissolved completely.

Cook the Mixture:

1- Once the sugar has dissolved, stop stirring and allow the mixture to come to a boil.

2- Insert a candy thermometer into the mixture and cook until it reaches a temperature of 120°C (248°F). This is the soft-ball stage.

3- If you don't have a candy thermometer, you can test the mixture by dropping a small amount into a bowl of cold water. It should form a soft, pliable ball when ready.

Flavor Adjustment:

1- Once the mixture reaches the desired temperature, remove it from the heat.

2- If you're using citric acid for added tartness, stir it into the mixture at this stage. Adjust the amount according to your taste preference.

Shape the Cuberdons:

1- While the mixture is still hot, carefully pour it into Cuberdon molds. These molds are typically cone-shaped and can be found online or at specialty baking stores.

2- Allow the mixture to cool and set in the molds for at least 24 hours. This will give the Cuberdons their characteristic firm exterior while maintaining a soft, chewy interior.

Unmolding:

1- Once the Cuberdons have completely set, carefully remove them from the molds.

2- Dust the Cuberdons with cornstarch to prevent them from sticking together.

Enjoy: Your homemade Belgien Cuberdons are now ready to be enjoyed! Serve them as a sweet treat or share them with friends and family to experience the authentic taste of Belgian confectionery.

Store any leftovers in an airtight container at room temperature for up to two weeks. Enjoy the sweet nostalgia of these raspberry-flavored delights, reminiscent of the streets of Ghent in Belgium.

Nutritional Values:

Here are the approximate nutritional values for the ingredients used in the Belgien Cuberdon recipe:

Granulated Sugar (1 cup):

• Calories: 774 kcal
• Carbohydrates: 200g
• Fat: 0g
• Protein: 0g
• Fiber: 0g
• Sugar: 200g

benefits: Provides sweetness and acts as a primary source of energy due to its high carbohydrate content.

Water (1/3 cup):

• Calories: 0 kcal
• Carbohydrates: 0g
• Fat: 0g
• Protein: 0g
• Fiber: 0g
• Sugar: 0g

benefits: Essential for hydration and for dissolving other ingredients in the recipe.

Glucose Syrup (1/3 cup):

• Calories: 260 kcal
• Carbohydrates: 66g
• Fat: 0g
• Protein: 0g
• Fiber: 0g
• Sugar: 66g

benefits: Adds sweetness and helps to prevent crystallization in candies. It also provides a smooth texture and enhances flavor.

Raspberry-Flavored Syrup or Raspberry Juice (1/2 cup):

• Calories: Approximately 100-150 kcal (depends on the specific product and its ingredients)
• Carbohydrates: Approximately 25-37g
• Fat: 0g
• Protein: 0g
• Fiber: 0g
• Sugar: Approximately 25-37g

benefits: Adds flavor, color, and natural sweetness to the Cuberdons. Raspberries are rich in antioxidants, vitamins, and minerals, offering potential health benefits such as boosting immunity and supporting heart health.

Citric Acid (1/4 teaspoon):

• Negligible caloric value
• Typically used in very small amounts, so it contributes negligible calories, carbohydrates, fat, protein, or fiber to the recipe.

benefits: Enhances tartness and flavor in the Cuberdons. It can also act as a preservative and antioxidant.

Red Food Coloring (optional):

• Negligible caloric value
• Typically used in very small amounts, so it contributes negligible calories, carbohydrates, fat, protein, or fiber to the recipe.

benefits: Adds vibrant color to the Cuberdons, enhancing their visual appeal.

Cornstarch (for dusting):

• Calories: Approximately 30 kcal per tablespoon (may vary slightly depending on the brand)
• Carbohydrates: Approximately 7g per tablespoon
• Fat: 0g
• Protein: 0g
• Fiber: 0g
• Sugar: 0g

benefits: Used for dusting the Cuberdons to prevent them from sticking together. It also helps to absorb excess moisture and provides a smooth finish to the candies.

Please note that these values are approximate and can vary based on factors such as specific brands of ingredients and variations in recipes.