Sucre à la Crème - Butter & Cream Fudge
This traditional Holiday sweet from Québec called Sucre à la Crème or Butter & Cream Fudge, can be enjoyed anytime you want a treat!
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.