Roudoudous

Roudoudous

By
From
A la Mere de Famille
Makes
40
Prep
20 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
250g sugar
100g water
50g glucose syrup
natural flavouring, (follow the instructions on the packet for quantity)
liquid food colouring, for sugar

Equipment

Quantity Ingredient
40 cockle and clam shells
sugar thermometer

Method

  1. Preparing the roudoudous

    Clean the shells well and dry them in a 180°C oven for 10 minutes.
  2. Cooking

    Put the sugar and water in a saucepan and bring to the boil. Add the glucose and continue to cook until the mixture reaches 120°C on a sugar thermometer. Add the natural flavouring and the colouring (around ten drops, depending on the desired result) and continue to cook over high heat until it reaches 155°C. Dip the base of the saucepan in cold water to halt the cooking process. Working quickly, pour the mixture into the shells, then set aside to cool before serving.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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