Suikerbonbons

Suikerbonbons are a category of confectionery consisting of small sweets made primarily from sugar. They come in many forms but are typically hard or have a soft center, and are often finished with a sugar coating or a dusting of starch.

Production involves dissolving sugar (and often glucose syrup) in water, boiling to a high temperature to create a candy base, and then shaping it into individual pieces. Some varieties are filled—such as fondant, cream, or fruit fillings—and then coated or molded. Many are flavored with fruit, mint, or other essences and colored for visual appeal.

Common types include hard fruit drops and spearmint drops, as well as filled sugar bonbons. In the Netherlands, the term suikerbonbons is used for generic sugar confections, including both plain and filled varieties; others are sold as luxury or gift items in tins or jars.

Historically, bonbons originated in Europe; the term bonbon is French, and refinement of sugar candy progressed in the 18th and 19th centuries with advances in confectionery equipment and molds. Today suikerbonbons are produced by large manufacturers and artisanal makers.

Storage in a cool, dry place preserves texture; they have high sugar content and limited nutritional value; consumption should be mindful for those monitoring sugar intake.