Sucre La Creme Food

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

Ingredients

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

SUCRE LA CREME

Sucre La Creme image

Posting this for ZWT 2006 Canadian Region this sounds like a very easy and very yummy (hey it has sugar and cream... we need more WHY exactly?) fix for those sweets cravings.

Provided by JanetB-KY

Categories Candy

Time 1h20m

Yield 24 serving(s)

Number Of Ingredients 3

Ingredients

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.

SUCRE A LA CREME

Sucre a La Creme image

Make and share this Sucre a La Creme recipe from Food.com.

Provided by Alia55

Categories Candy

Time 30m

Yield 36 candies

Number Of Ingredients 6

Ingredients

2 cups brown sugar, packed
3/4 cup whipping cream
6 tablespoons butter
1/4 teaspoon vanilla
1 1/2 cups icing sugar
1/2 cup walnuts, chopped (optional)

Steps:

Combine first 3 ingredients in a saucepan and heat, stirring, until boiling.
Reduce heat and simmer for 15 minutes.
Remove from heat.
Add remaining ingredients and mix.
spread into ungreased 8x8 inch pan.
Cool to room temerature and then cut into squares.

Nutrition Facts : Calories 99.7, Fat 3.8, SaturatedFat 2.4, Cholesterol 11.9, Sodium 20.3, Carbohydrate 17, Sugar 16.7, Protein 0.1

SUCRE A LA CREME WITH MALDON SALT AND PECANS

Sucre a la Creme with Maldon Salt and Pecans image

Provided by Chuck Hughes

Categories dessert

Time 1h35m

Yield 12 squares

Number Of Ingredients 10

Ingredients

Oil, for greasing pan
1 1/2 cups/375 ml brown sugar
1 cup/250 ml 35-percent cream
1/2 cup/125 ml sugar
1/2 cup/125 ml maple syrup
1 tablespoon/15 ml butter
Pinch salt
1/2 teaspoon/2 ml vanilla extract
1/2 cup/125 ml pecans, toasted and roughly chopped, for garnish
Maldon salt, for garnish

Steps:

Line an 8-inch (20-cm) square pan with plastic wrap and lightly oil.
In a saucepan, combine the brown sugar, cream, sugar, maple syrup, butter and salt and bring to a boil, stirring with a wooden spoon to dissolve the sugar. Attach a candy thermometer in the center of the pan and simmer over medium heat without stirring until the thermometer reads 237 degrees F (114 degrees C). Add the vanilla extract without stirring.
Place the pan in a cold water bath. Cool, without stirring, until the thermometer reads 113 degrees F (45 degrees C), about 20 minutes.
Remove the pan from the water bath. Using an electric mixer or a wooden spoon, stir vigorously until the mixture begins to lighten in color and become creamy, 2 to 3 minutes. Please note that if you whip too much, the sugar and cream mixture will harden before you have time to pour it into the pan.
Pour immediately into the prepared pan and smooth with a spatula. Garnish with crushed toasted pecans and Maldon salt. Cover with plastic wrap. Let cool for about 1 hour at room temperature or 30 minutes in the refrigerator. Remove from the pan and remove from the plastic wrap. Cut into squares. Store in an airtight container.

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