Ah, Cambrai Nonsense! This delightful treat is a nostalgic candy that’s especially beloved in France. Often enjoyed during special occasions or festive gatherings, it’s a perfect blend of sweetness and refreshing peppermint flavor. I was introduced to this recipe by a dear friend who swore by its simplicity and charm. The vibrant red and creamy white layers give it a striking appearance, making it a charming addition to dessert platters. If you’re looking for a fun and unique candy to impress friends and family, you’re in the right place!
What makes this recipe special
Why is Cambrai Nonsense a must-try? First off, it’s an incredibly satisfying project that yields a sweet reward. With just a handful of ingredients, you can create something that feels gourmet yet is deeply rooted in tradition. Making this candy is a wonderful way to spend an afternoon with your children or friends, blending flavors and shaping the candy into fun shapes. It’s perfect for birthdays, holidays, or just a rainy day when you crave something homemade.
“Making Cambrai Nonsense was a highlight of my week! It’s a simple, fun recipe that filled my kitchen with delightful scents and my family with sweet smiles.”
The cooking process explained
Ready to dive into candy-making? Making Cambrai Nonsense is not only straightforward but also a delightful process. You’ll start by crafting a sugary syrup that reaches the hard-crack stage, which is key to achieving the ideal texture. Next, you’ll split the syrup to add your flavors and colors. Once it cools, shaping these vibrant rectangles is like playing with edible Play-Doh, making it a fantastic hands-on activity.
What you’ll need
Before you jump in, gather the following ingredients:
- Granulated sugar – 500 g
- Water – 150 ml
- Glucose syrup – 50 g
- Peppermint extract – 1 tsp
- Red food coloring – a few drops
- Cornstarch (for dusting)
If you’re looking for alternatives, you can use other extracts like spearmint or even vanilla for a twist, while natural food coloring can give a more organic touch.
