What is Le Roi du Cuberdon? | Belgian Raspberry treat | All Up In Your Flour

Combine sugar, glucose syrup, and water in a saucepan over medium heat.

Stir until the sugar dissolves completely.

Bring the mixture to a boil and cook until it reaches 120°C (248°F).

Remove from heat and let it cool slightly.

In a separate bowl, dissolve gelatin in a small amount of water.

Add the dissolved gelatin to the sugar mixture and stir well.

Incorporate food coloring and flavoring to the mixture, adjusting to taste.

Pour the mixture into molds and let it set at room temperature for several hours.

Once set, remove the candies from the molds.

Dust the candies with cornstarch to prevent sticking.

Store in an airtight container until ready to serve.

Spice Level:

Allergens