Cream Fudge Sucre A La Creme Canadien Recipes

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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!

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

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.

Nutrition Facts : Calories 97.2 calories, Carbohydrate 16.9 g, Cholesterol 13 mg, Fat 3.5 g, Protein 0.2 g, SaturatedFat 2.2 g, Sodium 6.1 mg, Sugar 16.5 g

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.

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.

CREAM FUDGE (SUCRE A LA CREME CANADIEN)



Cream Fudge (Sucre a La Creme Canadien) image

This is traditional french Canadian fudge recipe. I make it every Xmas and Easter. If I made it regularly, I would be the size of a house.

Provided by queenbeatrice

Categories     Candy

Time 14m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 5

3 cups brown sugar
1 (5 ounce) can Carnation Evaporated Milk
1/2 lb butter
1 cup icing sugar, sifted
1/4 cup walnuts, chopped (optional)

Steps:

  • 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.
  • Pour into 9" X 9" pan.
  • Cool about 15 minutes in refrigerator and cut into small squares.
  • Let cool completly and remove from pan.

Nutrition Facts : Calories 198.9, Fat 8.1, SaturatedFat 5.1, Cholesterol 22.1, Sodium 71.6, Carbohydrate 32.4, Sugar 31.4, Protein 0.5

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  • 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.
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