Sucre À La CrÈme Aka Butter Cream Fudge Food

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 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!)

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.

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 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)

PEANUT BUTTER CREAM FUDGE

Steps:

• In a heavy saucepan, combine the sugar, sour cream and salt; bring to a boil. Cover and simmer for 5 minutes. Uncover and cook over medium heat until a candy thermometer reads 238 (soft ball stage).
• Remove from the heat; stir in peanut butter and vanilla. With a wooden spoon, beat until thick and creamy, about 5 minutes. Transfer to a buttered 8-inch square dish. Cool and cut into squares. Store in the refrigerator.

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.

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.

EASIEST-EVER TARTE AU SUCRE (SUGAR PIE)

Steps:

• Preheat oven to 375ºF. Mix all the ingredients in a blender.
• In a greased-floured pie plate, pour in the sugar mixture. Place another pie crust on top, crimp and brush with milk. Make a few incisions and transfer to a 375ºF preheated oven. Bake the pie for 50-55 minutes or until the crust is nice and brown.
• Remove from the heat and let it cool off for 15 minutes before serving.