Sucre à la Crème – Butter & Cream Fudge
It doesn’t matter where you’re from in the world, there are dishes that seem to appear more often during the Holidays. Kids of all ages anticipate them and when they’re served, it’s a delicious feast to remember until next year.
Each culture has its own favorites and when displayed during the Holidays, they remind us of our roots and where we’re from. I’m originally from Québec and there are a lot of dishes that we like to serve more often during the Holiday season than the rest of the year. Of course, there’s nothing written in stone that says we can’t make it at other times during the year but these dishes set the tone for the festivities.
The sweet little treats I’m about to share with you are seen on most coffee tables in Québec. They are called Sucre à la Crème and are also known as Butter & Cream Fudge! This sweet treat is fast and easy to make and within a couple of hours, your family and guests can enjoy them. You can also make them ahead of time and store them in an air-tight container or freeze them for later.
Kids just love them as the Sucre à la Crème is cut into small squares. As for the adults, these little pieces of sugar bring us back to our childhoods to cherished memories of the Holidays. Did I mention how sweet they are? You don’t have to eat very many to satisfy your sweet tooth…
In the past, I used to make them on the stove top. As the years go by, certain food ingredients are modified and the quality may not be the same, diminishing the product. One of the main ingredients that has changed quite a bit over the years is heavy cream.
As my mother and I were complaining about our Sucre à la Crème end results, that is when we realized that the heavy cream wasn’t as “heavy” as it used to be making it hard to cook this sweet treat! As I was giving up on it, my mother did a little experimenting and started making hers in the microwave… Voila! She found a way to bring back our traditional family treat.
I’m really not a fan of using microwave ovens but in this case, I really appreciate it. In Québec, we use heavy cream for this recipe but a friend of mine told me that where she’s from in Scotland, they use evaporated milk. Perhaps next year, I’ll give it a try and get back to you with the results…
This coming Holiday bring another culture to yours and enjoy this popular sweet treat from Québec… Sucre à la Crème! I’m sure this treat will be well appreciated by everyone…
Happy Holidays and Bon Appétit!!
Check out these other delicious recipes from Québec…
– Old Fashioned Baked Beans with Bacon
– Creton Maison
– Maple Walnut Ice Cream
– Perfect Poutine with Bacon Gravy
– Sweet & Savory Homemade Ketchup
– Tourtière (Meat Pie)
and for even more snack recipes, click on this link… Recipe Category • Snacks
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Sucre à la Crème - Butter & Cream Fudge
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Ingredients
- 2 cups brown sugar such as demerara, sifted
- 1 cup powdered sugar, sifted tips & tricks
- 1 tbsp. unbleached all-purpose flour, sifted
- 1/2 tsp. cream of tartar, sifted
- 2 tbsp. butter, plus more to grease container tips & tricks
- 1/2 cup 35% heavy cream
- 1/2 tsp. pure vanilla extract (substitute maple extract)
- 1/4 cup chopped walnuts *optional
Directions
- In a bowl, sift brown sugar and set aside.
- Grease a 9x4 pan or square silicone molds
- In another bowl, sift powdered sugar, flour and cream of tartar together; set aside.
- In a 4-liter microwave-safe bowl, combine butter and heavy cream. Transfer to the microwave and cook on “High” for 1 minute.
- Stir in brown sugar and powdered sugar mixture. Transfer back to the microwave and cook on “High” for 4 minutes, stirring halfway through cooking.
- Add vanilla extract, stir and back to the microwave on "High" for an additional 2 minutes.
- Remove from the microwave and do a test if the sucre à la crème is ready by taking a very small amount of the mixture and drop it in cold water. If it forms a small ball and seizes then it’s ready otherwise, return it to the microwave for another 30 seconds.
- Add the chopped walnuts, stir quickly and transfer the sugar mixture to a greased bowl or a silicone square mold. Tap it a few times on the counter to compact the mixture and let it cool for 30 minutes.
- Transfer to the fridge for 2 hours or until firm. Cut into squares if not using the silicone mold and serve.
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can you freeze sucre à la crème ??
Absolutely! Cut them into squares and place them to an airtight container in single layer or if there are a lot, place a wax paper between each layer. To thaw out, take the amount needed and let them get back to room temperature on the counter – it takes about 10 to 15 minutes. Enjoy your day ☺
I also grew up with sucre a la creme and have struggled to find the right recipe. Today for the first time in memory I used an instant read thermometer. I brought the mix up to 240 and voila, that’s the trick. I have to look up a recipe every year but the ingredients that we’re used to are about a pound of butter and a can of evaporated milk (plus brown and icing sugar). Anyway, today I did some substitutions and doubled the recipe…. I had a feeling the actual ingredients don’t matter that much (beyond those above) but the temperature was key. The texture of My double batch turned out perfectly. We have never added flour or vanilla though I think vanilla might be a nice addition.
Hi Lynn,
Many times temperature in baking is as important if not more than the actual ingredients. My mother always made it with flour but now I’m thinking that next time I make a batch, I’ll try it without the flour and see how it turns out. Have a great day and so sorry I didn’t get back to you sooner. ☺