Cuberdon (Ghent Raspberry Cone Candy)

Nov 3, 2026 · By VanillaGoods

Dessert Candy confections Medium

A thin, brittle crust gives way to a soft raspberry syrup center. This is our home starch-mold adaptation of the Ghent confection; the shop method is a closely held craft, so expect a rustic result. Makes 24 candies in about 73 hr.

Prep 40 min

Cook 20 min

Cooling 72 hr

Total 73 hr

Yield 24 candies

Diet Gluten free, Vegan

Ingredients

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candies

⅔ cup (100 g)gum arabic powder, dissolved overnight
¾ cup (200 ml)water, cold, for the gum solution
1 ½ cups (300 g)granulated sugar
3 tbsp (60 g)light corn syrup
7 tbsp (100 ml)water, for the syrup
1 tsp (5 ml)raspberry extract, or to taste
¼ tsp (1 ml)red food coloring, a few drops
¼ tsp (1 g)citric acid, dissolved in 5 ml water
7 ¾ cups (1000 g)cornstarch, dried in a low oven 30 minutes, cooled, for the molds
2 ½ tbsp (20 g)cornstarch, for dusting, for the to finish

Fresh ingredient guides

RaspberriesHow to pick, season & nutrition · 80 kcal per 140 g

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Instructions

Whisk the gum arabic into the cold water and refrigerate overnight until fully dissolved and clear-ish; skim any foam and strain.
Spread the dried cornstarch 1 inch (2.5 cm) deep in a shallow tray and smooth the top. Press a cone-shaped wooden or plastic form into it to make 24 cone impressions, pointed end down.
Cook the sugar, corn syrup and 100 ml water to 235 F (113 C) on a candy thermometer. Take it off the heat and let it cool to 195 F (90 C).
Stir in the gum solution gently to avoid bubbles. Return to low heat and warm just until smooth, keeping it below 195 F (90 C). Skim any foam.
Off the heat, stir in the extract, color and citric acid solution.
Using a small ladle or funnel, fill each impression to the rim. Dust the surface lightly with starch.
Dry the tray uncovered in a warm, dry spot, 90 to 100 F (32 to 38 C) such as an oven with only the light on, for 2 to 3 days, until each candy has a firm crust but still gives a little when pressed.
Lift the candies out, brush off the starch with a soft brush, and place each cone point-up in a paper cup.

Tips

Humidity ruins the crust, so make these on a dry day.
Test one after 48 hours: the crust should crack thinly and the center should still flow.
Keep the syrup below 195 F when adding the gum or the candies turn cloudy and sticky.
Cook sugar syrup by thermometer to the stated temperatures; hot sugar causes severe burns, so keep children away.

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Recipe FAQ

How long does it take to make cuberdon (ghent raspberry cone candy)?

Plan on 40 minutes of prep and 20 minutes of cooking, plus 72 hours to chill. The recipe makes 24 candies.

How should I store cuberdon (ghent raspberry cone candy)?

Store in a single layer in an airtight tin with a little starch for up to 2 weeks; the center slowly crystallizes after a few weeks.

Can I make cuberdon (ghent raspberry cone candy) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Is this recipe vegan?

Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.

Cuberdons are the cone-shaped 'little noses' of Ghent, made with gum arabic so the outside dries into a thin crust while the center stays syrupy. Serve it with black tea.

Estimated · per serving

Nutrition

Per serving = 1 of 24 servings this recipe makes.

214 Calories / serving

0.0g Fat

52.4g Carbs

0.1g Protein

13.3g Sugar

Whole recipe (24 servings): ~5136 cal · 0g fat · 1258g carbs · 2g protein · 319g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.