C'est la fête!

official blog of Sucre + Confetti

Sucre à la crème

The holidays are right around the corner and I get excited about baking goods for my loved ones. Every year I try and make something new, and this year believe it or not, I attempted to make a Quebec classic, Sucre à la crème. It’s basically a butter fudge and my grandmother would make so perfectly, melt in your mouth yummy. I decided to give it a try.

I have to admit I was a little worried I would fail at this recipe. Even though these ingredients  (there are several ways to make this fudge) are pretty basic, trust me when I say NOT MANY can say they’ve made good sucre à la crème. Some make it to hard and it brittles, others too soft you feel all you are eating is butter…. but I am happy to report that I label this recipe a success. Not only is it yummy … it’s just the right consistency. Some like to add more icing sugar to make it harder, while others reduce the quantity of icing sugar to have a softer fudge. I decided to put only 2 cups of icing sugar and I am happy I did.

Ingredients :

  • 1 pound salted butter
  • 1 kg (approx 7 cups) of brown sugar
  • 6 cups of icing sugar
  • 1 can of carnation evaporated milk
  • 1 teaspoon  vanilla essence
  • 1 lbs of crushed peanuts (optional)

  

Directions :

In a saucepan, melt the brown sugar, butter and carnation milk together. Bring to a boil. Reduce heat and let it simmer on medium for 15 minutes. Remove from heat, add vanilla and let stand 5 minutes. With an electrical mixer add the icing sugar gradually to the mixture. Beat for 8 minutes. Add nuts (optional).

Pour into a nonstick rectangular (13×9 inch) pan and refrigerate for 4 hours. When it’s time to cut your butter fudge, take a sharp knife and soak in boiling water a few seconds and then cut your sucre à la crème. This allows you to make beautiful pieces! Enjoy!

Do you bake goods for the holidays?

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