Candied Almond Party Favors
You might receive a small package of French dragees (correctly spelt with an accent, dragées) as a party favor if you attend a wedding, christening, or first communion celebration in France.
The First DrageesIt is said that more than 2000 years ago, a certain Julius Dragatus, a celebrated Roman candy maker, was the first to have dipped almonds in honey, an important first step in the creation of the modern day dragée.
During the Middle Ages in Europe, dragées, which at the time designated a variety of candied fruits and spices, were offered to guests at the end of a meal and were considered to help digestion and freshen the breath.
Verdun, Dragee CapitalThe city of Verdun, in the Lorraine region in the east of France, has been famous for its production of dragées for hundreds of years. It is here that a 13th century druggist, looking for a way to preserve the almonds that he used, had the idea to dip them in cooked sugar and honey. These French dragees, in addition to being good for digestion and freshening the breath, were said to help prevent sterility and thus they became popular at family events such as marriages and baptisms.
Modern ProductionThese days French dragees are carefully made according to a specific, detailed method. The almonds are first roasted lightly to make them more crunchy and the sugar coating is added in several layers. The candy is then smoothed to obtain the flawless surface that characterizes a dragée. You can now find all sorts of variations on the traditional almond dragée:
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Party IdeasIf you're hosting a party (perhaps a baby shower), you might want to consider:
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