Sucre à La Crème 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 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 (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.

SUCRE A LA CREME

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.

SUCRE A LA CREME WITH MALDON SALT AND PECANS

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.

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.

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.