Quiberon ninichesare small cylindrical lollipops inspired by a sweet which is no longer made, the caramollet. The founder of La Maisond'Armorine confectionery shop, Raymond Audebert, invented this Quiberon speciality in 1946, and it is available in about fifty different flavours. In the beginning, they were eaten hot, the challenge being to make them into a particular shape before they got hard as they cooled.
To make Quiberonniniches, firstly cane sugar is melted with glucose, fresh butter and Guérandesalt.Then condensed milk is added for caramel niniches or natural fruit flavours for fruit-flavoured ones, and the mixture is heated to140°C before being worked manually on a very cold table, and stretched with a hook. Having won the award for best sweet in France in 1946, this traditionally-made sweet is still as popular as ever with holiday-makers and sweet-lovers today!