Sucrealacremequebecoisvanillafudge Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SUCRE à LA CRèME



Sucre à la Crème image

Sucre à la Crème is a traditional Quebecois fudge. This recipe is from my book, #MoreThanPoutine, and comes courtesy of my frend Karine Charlebois!

Provided by Karine Charlebois

Categories     Dessert     Snack

Time 54m

Number Of Ingredients 3

1 cup Heavy whipping cream
2 cups Dark brown sugar (packed)
1 Tbsp Butter

Steps:

  • Prepare an 8x8"pan: Butter, spray with nonstick spray, or and/or line with parchment paper, set aside.
  • In a large saucepan, combine cream and brown sugar. Affix a candy thermometer to the pan; bring mixture to a boil over medium heat, stirring constantly.
  • When mixture reaches 240 F (115 C) - soft ball stage - remove from heat and stir in butter. Carefully beat the sugar mixture until it loses its shine - you'll see it start to crust on the sides of the saucepan.
  • Pour into prepared pan, allow to cool for 5-10 minutes before cutting. Allow to cool completely before removing from pan.

Nutrition Facts : Calories 72 kcal, Carbohydrate 12 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 9 mg, Sugar 12 g, ServingSize 1 serving

SUCRE A LA CREME (QUEBECOIS VANILLA FUDGE)



sucre a la creme (Quebecois Vanilla Fudge) image

I work in Quebec, and this delicious recipe comes from my co-worker's mother-in-law. It is a difficult one compared to some other recipes to master, but... the secret is in the timing. It is a bit more complicated, but the creamy melt in your mouth taste makes it worthwhile.

Provided by kalla

Categories     Candy

Time 1h20m

Yield 1 pan

Number Of Ingredients 4

4 cups brown sugar
1 can Carnation Evaporated Milk
1 tablespoon butter
chopped nuts

Steps:

  • Heat sugar and evaporated milk on medium heat till it reaches 240F on a candy thermometer.
  • Take off the heat and add the butter and nuts.
  • Put the pan in cold water and stir for 7-10 minutes, until the texture changes.
  • Cool in a buttered 14" dish.
  • Refrigerate.

Nutrition Facts : Calories 3419.4, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 425, Carbohydrate 856.5, Sugar 846.7, Protein 0.1

SUCRE A LA CREME



Sucre a la Creme image

Sucre la creme is a traditional fudge from the Quebec province of Canada. The ingredients are simple and few, but the result is sweet and delightful! And because this recipe is cooked in the microwave, you're never too far from a quick sugar fix!

Provided by LaMammaDi

Categories     Desserts     Candy Recipes

Time 15m

Yield 25

Number Of Ingredients 3

1 cup white sugar
1 cup brown sugar
1 cup heavy cream

Steps:

  • In a large microwave-safe bowl, stir together the white sugar, brown sugar and cream. Cook at full power for 10 minutes, stirring twice. Let stand for 5 minutes.
  • Use an electric mixer on low speed to beat the mixture for 4 minutes. Pour into a buttered 8 inch square glass baking dish. Refrigerate for 1 hour or until firm. Cut into squares when set.

Nutrition Facts : Calories 97.2 calories, Carbohydrate 16.9 g, Cholesterol 13 mg, Fat 3.5 g, Protein 0.2 g, SaturatedFat 2.2 g, Sodium 6.1 mg, Sugar 16.5 g

CREAM FUDGE (SUCRE A LA CREME CANADIEN)



Cream Fudge (Sucre a La Creme Canadien) image

This is traditional french Canadian fudge recipe. I make it every Xmas and Easter. If I made it regularly, I would be the size of a house.

Provided by queenbeatrice

Categories     Candy

Time 14m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 5

3 cups brown sugar
1 (5 ounce) can Carnation Evaporated Milk
1/2 lb butter
1 cup icing sugar, sifted
1/4 cup walnuts, chopped (optional)

Steps:

  • Combine first 3 ingredients.
  • Bring to a boil over medium heat.
  • Boil 8 to 9 minutes, stirring constantly.
  • Remove from heat, add icing sugar and nuts and stir until well mixed.
  • Pour into 9" X 9" pan.
  • Cool about 15 minutes in refrigerator and cut into small squares.
  • Let cool completly and remove from pan.

Nutrition Facts : Calories 198.9, Fat 8.1, SaturatedFat 5.1, Cholesterol 22.1, Sodium 71.6, Carbohydrate 32.4, Sugar 31.4, Protein 0.5

QUEBEC FUDGE (SUCRE A LA CREME)



Quebec Fudge (Sucre a La Creme) image

This is the only fudge I can make. I simply love it. I don't make it too often for obvious reasons. It is just so creamy. I like to pour this in a buttered 13" pan. Makes them thinner but much more of them. Otherwise you can use the regular buttered 9" pan. I have been using this recipe for over 30 years now. Quantity of squares depends on pan size and how big you cut them.

Provided by FrenchBunny

Categories     Candy

Time 12m

Yield 24 squares

Number Of Ingredients 5

3 cups dark brown sugar
1/2 lb butter
6 ounces Carnation Evaporated Milk
1 lb icing sugar
chopped nuts (optional)

Steps:

  • Bring brown sugar and butter over low heat to a boil. Remove from heat and add Carnation milk. Bring back to a boil and boil gently for 5 minutes stirring constantly. (Careful it doesn't spit on you, it will hurt -- personal experience).
  • Remove from heat and mix in well the icing sugar.
  • Mix in nuts if adding.
  • Pour into buttered dish. Using either a 9" pan or 13" pan and let cool completely. Remove from pan and cut into squares.

More about "sucrealacremequebecoisvanillafudge recipes"

SUCRE à LA CRèME - MESS FOR LESS
Aug 2, 2013 Mix 1 cup of sugar, 1 cup of brown sugar and 1 cup of heavy cream in a microwave safe bowl. After the sugars and cream are combined, microwave for four minutes. Remove from microwave and stir, then microwave again for …
From messforless.net


SUCRE à LA CRèME - REDPATH SUGAR
Instructions. Step 1. Line the bottom of an 8x8 square pan with plastic wrap or parchment paper, letting it hang over each side. Step 2. In a microwave-safe bowl, combine the sugars and …
From redpathsugar.com


HOW TO MAKE SUCRE A LA CREME/ FRENCH CANADIAN FUDGE
Line 9x13 pan with parchment. Fudge sticks to foil so parchment really works best. Try and mix the most before it's on the heat. Stirred sugar has a hard time coming to a boil. Once butter is melted (about 5-7 mins) watch for bubbles …
From guides.brit.co


{MEMERE'S} SUCRE A LA CREME - FAMILY TABLE TREASURES
Oct 8, 2015 Set aside. Fill a large bowl with ice water and set aside. In a large saucepan combine cream and sugar and bring to a boil over medium heat stirring constantly. Once it begins to boil cook until it reaches 242 Degrees F on a …
From familytabletreasures.com


TRADITIONAL VANILLA FUDGE - ONLY CRUMBS REMAIN
Mar 3, 2016 Made using the traditional boiling method with store cupboard ingredients, this vanilla fudge recipe would make a great gift. Confectionary always makes a great gift, whether it's Chocolate Truffles, Turkish Delight or …
From onlycrumbsremain.com


SUCRE A LA CREME BUTTERSCOTCH FUDGE QUEBEC RECIPE
Dec 8, 2010 3 cups heavy cream. 2 tsp. pure vanilla extract. Ice Bath. Sucre a la Creme. Directions: Place the sugars and cream in a large, heavy saucepan over medium-high heat. Stirring constantly, bring the sugar mixture to a boil, and …
From foodandwinechickie.com


SUCRE à LA CRèME: A TRADITIONAL QUEBEC DESSERT
Jun 22, 2013 Mix the brown sugar, butter and milk in a medium saucepan. Cook on medium-high (gentle boil) and stir constantly until you get 5 minutes of gentle boiling. ( Don’t forget Berta’s orders: use a wooden spoon and always stir in …
From hungryquebbie.com


SUCRE à LA CREME - HOT ROD'S RECIPES
Jun 9, 2024 How to Make Sucre à la Creme. In a saucepan, combine the sugar, milk and butter and cook stirring often to 240°F using a candy thermometer. Remove from heat and add the vanilla extract, and powdered sugar and mix …
From hotrodsrecipes.com


TRADITIONAL SUCRE à LA CRèME • MY EVIL TWIN'S KITCHEN
Sep 9, 2017 Instructions. Grease the bottom and sides of a loaf pan with butter, then line the pan with parchment paper, leaving a bit of an overhang on both long sides. In a 4 quart sauce …
From eviltwin.kitchen


SUCRE à LA CRèME | BLUE JEAN CHEF - MEREDITH LAURENCE
Dec 5, 2019 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 …
From bluejeanchef.com


SUCRE A LA CREME | LISA'S - LISA'S " I HAVE TOO MUCH …
Oct 3, 2017 This recipe is a base recipe. What that means is that it is up to you what flavour you want to make it. Do you want chocolate, maple, maple walnut, chocolate mint…it’s up to you! I’m a maple walnut girl myself. What do you …
From lisasalsworld.ca


28 OF OUR BEST FUDGE RECIPES | TASTE OF HOME
Oct 6, 2024 With white and milk chocolate chips, creamy peanut butter, shortening and softened butter, you can enjoy the tiger-striped treat in under an hour. Hot tip: Clean toothpicks create …
From tasteofhome.com


SUCRE à LA CRèME - COOK WITH BRENDA GANTT
Apr 7, 2023 Explore Recipes . Youtube. Sucre à la Crème. April 7, 2023 7:32 pm The ingredient list for this traditional French-Canadian fudge may be simple, but the taste is amazing. Smooth and creamy with notes of caramel, this is a …
From cookwithbrendagantt.com


HOMEMADE SOFT AND CREAMY VANILLA FUDGE | THE …
Nov 17, 2020 Instructions. Line a 8×8 inch pan with parchment paper or aluminum foil and set aside. In a medium sized mixing bowl add the white chocolate chips, marshmallow cream, and vanilla. In a medium sized …
From therecipecritic.com


QUEBEC'S SUCRE à LA CRèME - BAKING APART
Nov 13, 2019 1 cup brown sugar. One pinch of salt. 1/4 cup maple syrup. 1 tsp vanilla extract. 1. In a saucepan, bring the cream, sugars, salt and maple syrup to a boil without stirring. 2. Attach a candy thermometer in the centre of the pan …
From bakingapart.com


Related Search