Sucre à la Crème
Sucre à la Crème is a traditional Quebecois fudge. This recipe is from my book, #MoreThanPoutine, and comes courtesy of my frend Karine Charlebois!
Servings 1 8x8" tray of fudge
- 1 cup Heavy whipping cream
- 2 cups Dark brown sugar packed
- 1 Tbsp Butter
Prepare an 8x8"pan: Butter, spray with nonstick spray, or and/or line with parchment paper, set aside.
In a large saucepan, combine cream and brown sugar. Affix a candy thermometer to the pan; bring mixture to a boil over medium heat, stirring constantly.
When mixture reaches 240 F (115 C) - soft ball stage - remove from heat and stir in butter. Carefully beat the sugar mixture until it loses its shine - you’ll see it start to crust on the sides of the saucepan.
Pour into prepared pan, allow to cool for 5-10 minutes before cutting. Allow to cool completely before removing from pan.
Maple or Vanilla: Add about 1 tsp (5 ml) of extract before the butter.
Coffee: Dissolve 1-2 tsp (5-10 ml) instant coffee granules in hot cream, before adding the brown sugar.
Peanut Butter: Omit the butter. Add 1 cup (250 ml) of creamy peanut butter once you remove the sugar from the heat, beat as normal.