To me, sucre à la crème is the utmost indulgence. It’s a simple and pure and S-W-E-E-T fudge! The literal translation of sucre à la crème is “sugar with cream” and that is just about all there is to it. With only four, very readily available ingredients – brown sugar, white sugar, heavy cream and butter – the key to this recipe comes in how you put these four ingredients together. There is one key tool that is relatively important to the recipe (or at least makes it much easier to make) – a candy thermometer. It’s an inexpensive and worthwhile investment and a good addition to your kitchen arsenal.
The only trick to making this fudge variation is to watch temperatures – and when I say “watch”, I mean don’t walk away from the stove when you’re doing this. You want to bring the sugar to “soft ball” stage, which is around 235ºF to 240ºF. Soft ball stage (not to be confused with softball stage, which might have been those teenage years when baseball just seemed too hard to play) is the temperature at which sugar will form a soft, squish-able ball when dropped into cold water. Understandably, it’s much easier to test this with a thermometer than by dropping a little sugar into an ice bath and pinching it with your fingers. The sugars and cream will boil away as the mixture comes to this temperature, which is when you want to stand by for a couple of reasons. First of all, it’s a terrible mess to clean up if you let the mixture boil over. Secondly, you want to make sure you remove the pot from the stovetop as soon as it reaches 240ºF and not let it go over 240ºF.