Sucre à la crème
Last night, Monique and I made sucre à la crème, a traditional fudge from Québec. We used her grandmother’s recipe.
The ingredients are few, the recipe is simple and the result is sweet and delightful. I suggest you try it. Here’s what you need and how you make it:
Ingredients and Equipment
- 1 cup of 35% cream
- 2 cups of brown sugar
- a lump of butter
- a pot
- a buttered pie pan
Time
2 hours, from when you start to when you can eat it.
Steps
OK, the first thing you do is pour the cream and the sugar into a pot and lightly mix them together.
Next, you boil the cream and sugar together on medium high heat, while stirring slightly. While you are waiting for the mixture to boil, butter your pie pan and prepare a glass of cold water. You will spread the hot fudge onto the pan for cooling and you will use the water to test the readiness of the mixture when it’s boiling.
After about 5 minutes of boiling, drop a spoonful into the glass of water. You want the mixture to congeal into a ball. If the mixture disperses it is not ready yet.
Be patient and keep trying and remember that you don’t have to stir too much while the mixture is boiling!
Once the spoonful that you drop into the glass forms a ball, remove the pot from the heat and start stirring the mixture. You can also add the blob of butter at this time.
Here is the trickiest part. It is important that you stir the mixture for the right amount of time. If you don’t stir long enough, the fudge will not harden properly. If you stir too long, the fudge will be hard and crunchy.
The trick is to stir until the mixture changes colour to a dull brown or beige. When you first start stirring, the mixture will be very shiny. After a few minutes of stirring, you will notice that the fudge starts to get less shiny.
When the hot fudge has turned to a nice dull brown or beige colour, pour the mixture onto your buttered pie plate. Spread the puddle of fudge until it is about 2 cm thick, then put the fudge into the fridge to chill.
Once the fudge has hardened for a few hours, you can break it into not-too-big pieces. It is now ready to eat.
Enjoy!
hey rob, thanks so much for putting this recipe. My grandmother used to make it sort a like this, but she added vanilla. Either way, it us très bon.
Merci encore, nath
looks so good I can almost taste it.
merci papa pour le bon sucre à la crème
je t’aime
chloée hélène susanna wiebe
Merci beaucoup basmati, t’est trop gentille -Papa
A good variation on that recipe is a 1cup-1cup-1cup of heavy cream, brown sugar and maple sysrup. The rest is all the same…both with great results !
Yea this recipe is not specific and it did not work good!
Why, cant you jsut say what temperture to boil it at??
you said a lump of butter but then you said cream