Sucre A Creme Recipes

SUCRE A LA CREME

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.

SUCRE à LA CRèME

Steps:

• 1. Combine brown sugar, butter and milk. Bring to a boil over low heat and simmer 6 minutes. Remove from heat, add vanilla and powdered sugar. Beat with mixer until everything is well blended. Pour into a buttered 8x8 pan, cool and then cut into small pieces Even if you don't succeed in making it the first time, you can spoon it over ice cream, spread on buttered toast or just eat it by spoon LOL practice makes perfect :)
• 2. let cool at room temperature (however if your kitchen is too warm, place the pan in the refrigerator) cut into small squares (it is very sweet!)

CREAM FUDGE (SUCRE A LA CREME CANADIEN)

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.

SUCRE à LA CRèME

Steps:

• 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.

SUCRE A LA CREME (MICROWAVE)

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)