Sucre à la crème (Québécois fudge)
(7)
2 hours
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.
Suzanne
3 people made this
Ingredients
Serves: 12
- 220g dark brown soft sugar
- 200g granulated sugar
- 240ml whipping cream
- 2 tablespoons corn syrup
- 30g butter
- 1 teaspoon vanilla extract
- chopped nuts (optional)
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.
Tip
Instead of corn syrup, golden syrup can be used.
