Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
Lozenges are among the oldest and simplest of confections—they require no high-temperature cooking. They’re made by preparing a binding agent in water— gum tragacanth is standard, though gelatin also works—and then making a “dough” by adding finely ground icing sugar and flavoring. The dough is then rolled out, cut into pieces, and dried. Lozenges have a crumbly texture.