Roudoudou

Roudoudou

By
From
Atelier Confectionery
Makes
10-20 pieces
Prep
10 mins
Cooking time
45 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
200g granulated sugar
125ml water
70ml liquid glucose
1 teaspoon vanilla extract
20g butter, softened
small amount assorted food colouring paste
10-20 dried sea shells, cleaned
or 10-20 plastic sea shells

Method

  1. Place the clean dried shells on a large tray or use plastic coloured shells. Ensure that you use sea shells that are specifically for cooking, available from online sea shell specialists.
  2. Heat the sugar, water and liquid glucose in a heavy‑based saucepan over a medium heat and stir to dissolve the sugar.
  3. Insert a sugar thermometer, bring the mixture to the boil, cleaning the sides of the saucepan with a damp pastry brush to avoid crystallisation around the saucepan, if necessary. Boil without stirring until it reaches 149°C, hard crack stage. Remove the saucepan from the heat and leave to settle, then add the vanilla extract and butter. Stir to combine.
  4. Divide the mixture equally among 3 heatproof pitchers, add the food colourings and mix well.
  5. Pour the syrup mixture into the prepared shells and leave to cool for about 30 minutes until completely cooled and hardened. Store in an airtight container in a cool dry place for up to 2 weeks.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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