Best Cream Fudge Sucre A La Creme Canadien Recipes
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.
Nutrition Facts : Calories 72 kcal, Carbohydrate 12 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 9 mg, Sugar 12 g, ServingSize 1 serving
SUCRE A LA CREME
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
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
SUCRE à LA CRèME
French-Canadian Sucre à la Crème, is an indulgent, creamy, sugary treat that is served in tiny portions because it's so sweet and rich!! Many variations can be made, you can add walnuts, tiny marshmallows, add peanut butter, cocoa to make fudge, ohhh you can add anything you want to it Many different recipes out there but this...
Provided by Nicole P.
Categories Candies
Number Of Ingredients 5
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!)
QUEBEC FUDGE (SUCRE A LA CREME)
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
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)
French Canadian "fudge" done in the microwave. 1 hour of cook time is refrigeration time.
Provided by Mikekey *
Categories Candies
Time 1h25m
Number Of Ingredients 3
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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