A small piece of ice or a decorative icicle made from frozen sugar syrup used in cooking.
From French 'glaçon' (small ice), diminutive of 'glace' (ice). The culinary usage emerged in French cooking, where it refers to iced decorations and frozen elements.
A glacon is both scientifically interesting and delicious—pastry chefs freeze sugar to make decorative icicles, using the same freezing principles that create actual glaciers!
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