Sucre A La Creme Quebecois Vanilla Fudge Food

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:

• 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.

QUEBEC FUDGE (SUCRE A LA CREME)

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 (QUEBECOIS VANILLA FUDGE)

Steps:

• Heat sugar and evaporated milk on medium heat till it reaches 240F on a candy thermometer.
• Take off the heat and add the butter and nuts.
• Put the pan in cold water and stir for 7-10 minutes, until the texture changes.
• Cool in a buttered 14" dish.
• Refrigerate.

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 AKA BUTTER & CREAM FUDGE

Steps:

• In a 4-liter bowl microwave-proof, combine butter and cream. Cook on "High" for 1 minute. Stir in brown sugar, icing sugar, flour and cream of tartare. Transfer back to the microwave and cook on "High" for 2 minutes, stirring half way through cooking. Add vanilla and stir again. Cook on "High" for 4 to 4 ½ minutes, stirring half way through.
• To know if it's ready, take a very small amount of butter & cream fudge and drop it in cold water. If it forms a small ball and seizes then it's ready otherwise, return it to the microwave for another 30 seconds. Add chopped walnuts, stir quickly and transfer to a greased bowl 9 x 4 (loaf pan) or silicone square mold. Let it cool for 30 minutes before chilling in the fridge until set and firm, about 2 hours. Cut into squares and serve.

FUDGE, SUCRE A LA CREME

Steps:

• 1. Mix brown sugar and evaporated milk in saucepan.
• 2. Bring to boil at low temp while stirring.
• 3. When it boils, add butter and let simmer 10 mins, stirring frequently so it.
• doesn't burn.
• 4. Remove from heat.
• 5. Slowly add the icing sugar, mixing with a hand blender (low speed).Only add a.
• bit at a time as it's hard to mix it if you put too much in at a time.
• 6. Add a couple drops of vanilla.
• 7. Mix on low speed until very creamy. The longer you mix it the creamier it.
• will be.
• 8. Pour into buttered cake pan, cut into squares, Keep in fridge (it will melt.
• if left out of the fridge for too long.