Sucre à la Crème is a special French Canadian fudge seen mostly at Christmastime, but only because it's just too good and too tempting to have available all year long! Some things you just have to keep for special occasions.
Canadian, French Canadian
Servings: 36little squares
2cupslight brown sugar
Combine the white sugar, brown sugar and heavy cream in a medium saucepan. Cook over medium low heat until sugar dissolves. Stop stirring and boil the ingredients until they reach a temperature of 235ºF to 240ºF on a candy thermometer.
Remove the pan from the heat and let the mixture cool to 110ºThis could take 45 to 60 minutes. If you’re in a hurry, you can put the saucepan into a cool ice bath and it will cool more quickly.
While you wait for the sugars to cool, line an 8-inch square cake pan with parchment paper and grease the parchment paper and sides of the pan. (Don’t grease the bottom of the pan or the parchment will stick to the pan and be more difficult to release.)
Once the sugars have cooled, add the butter and beat the mixture with an electric mixer until the mixture is no longer glossy. This should take only a few minutes.
As soon as you can, pour the mixture into the prepared pan. (If the mixture no longer pours easily, don’t fret – just transfer the thick mixture to the cake pan and smooth it down as well as you can with a spatula.)
Refrigerate for 2 hours to overnight. Turn out onto cutting board and cut into squares.
Store in an air-tight container with parchment in between each layer, for up to two weeks. Joyeux temps des fetes!
Sucre à la Crème
Amount Per Serving (1 square)
Calories 97Calories from Fat 27
% Daily Value*
Saturated Fat 2g10%
Vitamin A 115IU2%
Vitamin C 0.1mg0%
* Percent Daily Values are based on a 2000 calorie diet.