I should have put self-control on my list of New Year's resolutions, because I haven't been able to resist temptation this month, especially when it comes to nostalgic candies, dragées, or any charming confection. At least one publisher appealed to my weakness when I received a copy of Peter Greweling's Chocolates and Confections at Home With the Culinary Institute of America ($23), I think my heart actually skipped a beat. Did it let me down? Find out and read more.
French for "to dredge," a dragée (pronounced "dra-zhay") traditionally refers to a colorful covered candy with a hard outer shell and softer center, often used for decoration in addition to eating.
These days, the word is used loosely for most small coated candies, from Jordan almonds to candy- and chocolate-coated sunflower seeds.
Dragées can also describe the tiny metallic sugar spheres used to top holiday cakes and cookies. Can you think of any modern-day candies that are dragées?