About this recipe:Sucre à la crème is a classic fudge from Quebec, similar to Scottish tablet. The use of brown sugar and syrup give a caramel-like flavour. Enjoy plain or with the addition of chopped nuts, such as pecans or walnuts.
220g dark brown soft sugar
200g granulated sugar
240ml whipping cream
2 tablespoons corn syrup
1 teaspoon vanilla extract
chopped nuts (optional)
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Method Prep:45min › Cook:45min › Extra time:30min › Ready in:2hr
Mix brown sugar, sugar, cream and corn syrup in a saucepan. Stirring constantly, heat at medium heat until it reaches the boiling point, about 15 minutes. Cover and let boil 2 minutes, then turn off the heat and let sit 2 minutes.
Stir in butter and vanilla, and nuts if using; let cool 30 minutes.
Beat vigorously until mixture thickens and loses its sheen. Transfer to a buttered tin and cool until set (a few hours). Cut into small squares to serve.