Monday: 10:00-17:30
Tuesday: 10:00-17:30
Wednesday: 10:00-17:30
Thursday: 10:00-17:30
Friday: 10:00-18:00
Saturday: 10:00-15:30
Sunday: 11:00-15:00
Sucre D'or (althea)
Sucre D'or (althea)
Flavoured with Bergamot oil.
Read more about Sucre D'or (althea).
Sucre D’or is French and means “sugar of gold”. This hard boiled sweet is an old classic that originates from Bergamot oranges. For many the flavor will be known from either Earl Grey-tea or hard-boiled sweets called “Althea”.
With its fruity sweetness of citrus it is a hard-boiled sweet that many of us know from our childhood visits to our grandparents where it was the sweet offer on the coffee table.
The name is generally linked with the “Althea” hard-boiled sweets. Althea is a name that the candies were dedicated during World War Two, when it was not possible to obtain Bergamot oil. As an alternative, althea oil was used, which is gained from the root of the hollyhock Althaea Officinalis. After the war it was possible to obtain Bergamot oil again, but the name “Althea” stuck in people’s minds.
Allergens
Vegan
Lactose-free
No colour
sugar, natural flavour extracts, Can contain traces of almonds
WHERE DOES BERGAMOT OIL COME FROM?
Bergamot (Citrus aurantium ssp. bergamia) – also known as bergamot orange – is a citrus fruit, which primarily is grown in Italy and North Africa. It is believed to originate from South East Asia.
Bergamot was formerly seen as a distinct species with the scientific name Citrus bergamia, but now it is thought of as a subspecies to Seville orange.
Bergamot oil is extracted by cold pressing of the shell from the fruits of the bergamot tree. It has a sweet, fruity smell.
Bergamot candy is described for the very first time at the French court, where Marie Antoinette allegedly had a very sweet tooth and loved to eat sugared sweets with bergamot oil and rose petal oil among other things.
HOW DO WE MAKE OUR SUCRE D’OR?
Our sucre d’or is made from our basic mass, which is 20 kilo grams of coarse sugar that is boiled to almost 180 degrees Celsius. This basic mass is, as all our ingredients, 100 % natural. This liquid golden sugar mass is poured onto our production table, where bergamot oil is added to the hot sugar mass. We do not add any colour since we want the hard-boiled candy to remain completely golden and clear. This clarity can only occur when 100 % coarse sugar is used. All other manufacturers of hard-boiled candy add colour, since when using glucose syrup the hard-boiled candies become cloudy. All the more we use the concentrated oil and not an essence.
The golden mass is folded to make it firmer. In this face, the sugar cools down from 180 degrees to about 100 degrees Celsius.
Sucre d’or is not tossed, as we want them to remain clear in colour and fierce in flavour.
The entire 20 kg sucre d’or lump is then pulled out into bars that are placed in a hand-driven cutting machine. This cutting machine is not the original, but a copy. Vi still have the original one stored and despite the fact that the one that we use on a daily basis is a copy, it actually has the mature age of nearly 80 years.
This hand-driven cutting machine has a row of blades underneath, on top and even staggered on both sides, and by turning one wheel the blades are led together and thus cuts the bars both horizontally and vertically. The result are the fine triangular hard-boiled candies.
Sucre D’or is a time-less classic which has been enjoyed throughout countless generations. The sweet aromatic hard-boiled candy is, with its very characteristic flavour, one of the oldest variations of hard-boiled candies that we sell.
The slightly bitter and at the same time acidic citrus fruit has been fancied by the Royal Courts all over Europe, from where it most likely has been firstly imported through The Royal Danish Court to then later on become a flavour that even the public could access.
Now we have produced the hard-boiled candies through 125 years and they have made living a little sweeter for many generations.
