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.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee.
By permission of Scribner, a division of Simon & Schuster, Inc.