Cream Fudge Sucre A La Creme Canadien

SUCRE A LA CREME



Sucre a la Creme image

Sucre la creme is a traditional fudge from the Quebec province of Canada. The ingredients are simple and few, but the result is sweet and delightful! And because this recipe is cooked in the microwave, you're never too far from a quick sugar fix!

Recipe From allrecipes.com

Provided by LaMammaDi

Categories     Desserts     Candy Recipes

Time 15m

Yield 25

Number Of Ingredients: 3

1 cup white sugar
1 cup brown sugar
1 cup heavy cream
Calories97.2 calories
Carbohydrate16.9 g
Cholesterol13 mg
Fat3.5 g
Protein0.2 g
SaturatedFat2.2 g
Sodium6.1 mg
Sugar16.5 g

Steps:

  • In a large microwave-safe bowl, stir together the white sugar, brown sugar and cream. Cook at full power for 10 minutes, stirring twice. Let stand for 5 minutes.
  • Use an electric mixer on low speed to beat the mixture for 4 minutes. Pour into a buttered 8 inch square glass baking dish. Refrigerate for 1 hour or until firm. Cut into squares when set.


QUEBEC FUDGE (SUCRE A LA CREME)



Quebec Fudge (Sucre a La Creme) image

This is the only fudge I can make. I simply love it. I don't make it too often for obvious reasons. It is just so creamy. I like to pour this in a buttered 13" pan. Makes them thinner but much more of them. Otherwise you can use the regular buttered 9" pan. I have been using this recipe for over 30 years now. Quantity of squares depends on pan size and how big you cut them.

Recipe From food.com

Provided by FrenchBunny

Categories     Candy

Time 12m

Yield 24 squares

Number Of Ingredients: 5

3 cups dark brown sugar
1/2 lb butter
6 ounces Carnation Evaporated Milk
1 lb icing sugar
chopped nuts (optional)

Steps:

  • Bring brown sugar and butter over low heat to a boil. Remove from heat and add Carnation milk. Bring back to a boil and boil gently for 5 minutes stirring constantly. (Careful it doesn't spit on you, it will hurt -- personal experience).
  • Remove from heat and mix in well the icing sugar.
  • Mix in nuts if adding.
  • Pour into buttered dish. Using either a 9" pan or 13" pan and let cool completely. Remove from pan and cut into squares.


SUCRE A LA CREME (MICROWAVE)



Sucre a la Creme (Microwave) image

French Canadian "fudge" done in the microwave. 1 hour of cook time is refrigeration time.

Recipe From justapinch.com

Provided by Mikekey *

Categories     Candies

Time 1h25m

Number Of Ingredients: 3

1 c granulated sugar
1 c brown sugar, lightly packed
1 c heavy cream

Steps:

  • 1. Butter an 8 inch square glass baking dish.
  • 2. In a large microwave-safe bowl, stir together the white sugar, brown sugar and cream. Cook at full power for 10 minutes, stirring twice. Let stand for 5 minutes.
  • 3. Use an electric mixer on low speed to beat the mixture for 4 minutes.
  • 4. Pour into prepared baking dish. Refrigerate for 1 hour or until firm.
  • 5. Cut into squares when set. (5 rows by 5 rows for 25 squares)




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2009-01-13  · Combine first 3 ingredients. Bring to a boil over medium heat. Boil 8 to 9 minutes, stirring constantly. Remove from heat, add icing sugar and nuts and stir until well mixed. ...
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2019-12-05  · To me, sucre à la crème is the utmost indulgence. It’s a simple and pure and S-W-E-E-T fudge! The literal translation of sucre à la crème is “sugar with cream” and that is just about all there is to it. With only four, very readily available ingredients – brown sugar, white sugar, heavy cream and butter – the key to this recipe ... ...
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  1. Combine the white sugar, brown sugar and heavy cream in a medium saucepan. Cook over medium low heat until sugar dissolves. Stop stirring and boil the ingredients until they reach a temperature of 235ºF to 240ºF on a candy thermometer.
  2. Combine the white sugar, brown sugar and heavy cream in a medium saucepan. Cook over medium low heat until sugar dissolves. Stop stirring and boil the ingredients until they reach a temperature of 235ºF to 240ºF on a candy thermometer.
  3. Remove the pan from the heat and let the mixture cool to 110ºThis could take 45 to 60 minutes. If you’re in a hurry, you can put the saucepan into a cool ice bath and it will cool more quickly.
  4. While you wait for the sugars to cool, line an 8-inch square cake pan with parchment paper and grease the parchment paper and sides of the pan. (Don’t grease the bottom of the pan or the parchment will stick to the pan and be more difficult to release.)
  5. Once the sugars have cooled, add the butter and beat the mixture with an electric mixer until the mixture is no longer glossy. This should take only a few minutes.
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2017-03-22  · Mix the first seven ingredients together in a saucepan. Boil until the mixture reaches ‘soft ball’ stage. Remove from heat, transfer to a stand mixer bowl and let it cool a bit. Beat at high speed until it becomes creamy. ...
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2015-10-08  · In a large saucepan combine cream and sugar and bring to a boil over medium heat stirring constantly. Once it begins to boil cook until it reaches 242 Degrees F on a candy thermometer. (soft ball stage). Remove from heat and add the butter and vanilla. Place saucepan … ...
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  1. In a large saucepan combine cream and sugar and bring to a boil over medium heat stirring constantly. Once it begins to boil cook until it reaches 242 Degrees F on a candy thermometer. (soft ball stage). Remove from heat and add the butter and vanilla. Place saucepan in the ice water to cool and stir until it becomes thick and has lost its sheen. Spread mixture in 9x9 pan and cover top with a piece of was paper. Place in a cool dark place to harden. Once it has set lift out of pan by grasping the edges of the aluminum foil. Cut into squares and store in a covered container separating each layer with a piece of wax paper.
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