Cuberdons are a traditional Belgian candy best known for their cone shape, crunchy sugar shell, and soft, jelly-like center. Originating from the city of Ghent, these iconic sweets are often violet in color and flavored with raspberry, though modern versions explore many fruity variations.
What makes cuberdons truly special is their contrasting texture: firm on the outside and wonderfully gooey on the inside. While they are usually bought from street vendors in Belgium, it is possible to recreate a homemade version using simple ingredients and patience.
What Are Cuberdons?
Cuberdons are sugar-based confections made by cooking sugar syrup and allowing it to set slowly in cone shapes. During cooling, the outside hardens first while the inside remains soft. This natural process creates the candy’s signature texture.
They are sometimes called Ghent noses because of their pointed shape and deep color. Traditionally, cuberdons are enjoyed on their own, but they can also be used in desserts such as ice cream, yogurt, and pastries.
Homemade Raspberry Cuberdons Recipe
This recipe creates a simplified homemade version inspired by the traditional Belgian candy.
Ingredients
- 2 cups granulated sugar
- ½ cup water
- ½ cup raspberry puree (fresh or frozen, blended and strained)
- 2 teaspoons powdered gelatin
- 2 tablespoons cold water (for blooming gelatin)
- A few drops purple or red food coloring (optional)
- Neutral oil (for greasing molds)
Step-by-Step Instructions
Step 1: Prepare the Gelatin
Sprinkle the powdered gelatin over 2 tablespoons of cold water in a small bowl. Let it bloom for 5 minutes until fully absorbed.
Step 2: Cook the Sugar Syrup
In a saucepan, combine the sugar and water. Heat gently over medium heat, stirring until the sugar is completely dissolved.
Once dissolved, stop stirring and let the syrup heat until it becomes clear and slightly thick (do not boil aggressively).
Step 3: Add Flavor and Gelatin
Remove the saucepan from heat. Stir in the raspberry puree, followed by the bloomed gelatin. Mix gently until fully melted and smooth.
Add food coloring if desired to enhance the traditional cuberdon look.
Step 4: Shape the Cuberdons
Lightly grease cone-shaped silicone molds. Carefully pour or pipe the warm mixture into the molds, filling them to the top.
If you don’t have molds, you can pipe small cone shapes onto lightly oiled parchment paper, though molds give better results.
Step 5: Let Them Set
Leave the cuberdons uncovered at room temperature for 24 to 48 hours. During this time, the outside will harden while the inside stays soft.
Avoid refrigeration, as it can ruin the texture.
Step 6: Unmold and Store
Once set, gently remove the cuberdons from the molds. Store them in a cool, dry place in an airtight container, away from humidity.
They are best enjoyed within 2 to 3 weeks.
How to Use Cuberdons in Desserts
Cuberdons are delicious on their own, but they can also be used creatively:
- Chop and fold into vanilla ice cream or frozen yogurt
- Melt gently and drizzle over waffles or pancakes
- Mix small pieces into cake or muffin batter
- Serve alongside fresh berries and whipped cream
Their fruity flavor pairs especially well with dairy-based desserts.
Tips for Best Results
- Do not rush the setting process; time is essential for the correct texture
- Avoid moisture and heat during storage
- Use strong fruit flavors for the best taste
Final Thoughts
Cuberdons are more than just candy — they’re a piece of Belgian culinary tradition. Making them at home is a fun and rewarding experience that allows you to enjoy their unique texture and flavor anywhere in the world.