Cream Fudge [Sucre à la crème]
Servings: pieces
Cream Fudge, or Sucre à la crème, is a sweet confectionary treat from Quebec made with sugar, brown sugar, and cream.
Instructions
The Preparation
- In a saucepan, combine the 250 g sugar, 500 g brown sugar and 250 ml 35% heavy cream.
The Cream
- Place the saucepan over high heat and stir the mixture gently until the sugars are dissolved in the cream.
- Bring the mixture to a boil and let it simmer without stirring for about 10 minutes, or until a oil/candy thermometer reads 236 °F (113 °C).
- Remove the saucepan from the heat and let it cool for approximately 30 minutes, or until the thermometer reads 110 °F (43 °C).
- Once cooled, whisk the mixture vigorously for about 4 minutes until it begins to thicken and loses some gloss.
- Prepare a baking dish by lining it with parchment paper.
- Pour the mixture into the prepared baking dish.
- Allow it to set until firm. You will see it hardening quite fast, so after less than an hour, it will be ready to cut.
The Serving
- Once set, cut into pieces. I usually end up cutting them into 4 columns by 6 rows.
- Serve and enjoy. Store the candy in an airtight container. Bon appétit!