As promised I took a few pictures for you from my holidays and I even thought of a little souvenir recipe… les roudoudous (caramel lollipops in shells)!
First things first the holidays… Before having children my husband and I were really much into backpacking/visiting holidays. They would generally include a few relaxing days towards the end but not that many. With our two twin toddlers things needed to change and so we pretty much spent 95% of our time at the hotel/beach/pool (we made a short excursion to the local souks). We had a fantastic time together: splashing each others, learning how to jump in the pool, reading stories, trying new food, collecting shells, talking, learning new words, meeting lovely people…
I am sure that in some years we will be able to go all together on some crazy adventures but meanwhile we’re just too busy spending time together as a family :-) …
… and admiring beautiful things along the way.
So now here you go for your little souvenir recipe :-)
Roudoudous are a French favourite. They are caramel lollipops in a shell. As these are made with sugar and water this is useless to say that these are really cheap and easy-to-make.
Roudoudous are a real hit with children. We used to make some with my mum when I was a child. We would collect shells when we were on our seaside holidays, take them back home, wash them thoroughly and she would fill them up with caramel so as we could enjoy our roudoudous… This was a lovely way to bring something back from your holidays, which would make them last that little bit longer :-)
Make sure you restrain yourself from mixing the water and the sugar when it is cooking as it wouldn’t allow your caramel to form. I had not made caramel for a while when I decided to do this recipe for you and although it is a super easy recipe I failed my caramel TWICE, so trust me just do not mix it, it is the key to success :-)
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- - 5 shells
- - 50g granulated cane sugar
- - 2 tablespoons water
- Clean thoroughly your shells.
- Combine the sugar with the water in a saucepan.
- Cook under a medium heat WITHOUT mixing until it starts to take a golden colour. Poor immediately into your shells.
- Allow to rest for a couple of hours. Your roudoudous are ready when your caramel is completely set.