What does cuberdon taste like?

The outer candy has the texture of soft licorice; the inner goo is the consistency of stiff molasses. The traditional cuberdon flavor—some manufacturers have lately come up with a few dozen more—is described as raspberry. But mostly, the taste of it is indistinctly sweet. “Yes, it is sweet,” says Fabian.

What are Belgian candies cuberdons also called?

A cuberdon is a cone-shaped Belgian candy and a popular local delicacy in Ghent. In French, cuberdons are also called chapeau-de-curé and chapeau-de-prêtre (priest’s hat). Cuberdons are made with gum arabic candy crust with a soft, traditionally raspberry-flavored inside filling.

What does cuberdon mean in English?

A cuberdon is a cone-shaped Belgian candy and a popular local delicacy in Ghent. In Dutch it is also known as a neus (“nose”), Gentse neus (“Ghent nose”), or neuzeke (“little nose”) for its likeness to a human nose. In French, cuberdons are also called chapeau-de-curé and chapeau-de-prêtre (priest’s hat).

What kind of candy is a cuberdon candy?

Cuberdon candy is a beloved childhood taste for many Belgians. A recipe that dates back to the 19th century and is only shared and mastered by a handful of confisiers (candy makers). A cuberdon candy is a violet sugar cone containing a thick raspberry syrup.

What was the origin of the Belgian candy cuberdon?

Inspired in 1873 by a batch of discarded medicinal syrup that had turned hard on the outside but remained liquid on the inside, the pharmacist De Vynck opened up a candy shop.

Where can you find cuberdon flavored ice cream?

There are now cuberdon biscuits and cuberdon-flavored ice cream syrups, and from this summer, cuberdon-flavored vodka. Until last year, the candies – known as the “Ghent nose” after the Belgian city where they were invented – were only marketed in Belgium.

Where did the recipe for the cuberdon come from?

The original cuberdon recipe can be traced back to 1873, when a Ghent pharmacist by the name of De Vick discarded a batch of medicinal syrup. When he came back a few days later, De Vick found the surface of the syrup had hardened to form an outer crust, while the inside remained liquid. Inspired, he opened a candy shop, and the cuberdon was born.