Best 4 Quebec Fudge Sucre A La Creme Recipes
Calling all sweet treat enthusiasts! Get ready to embark on a culinary adventure as we delve into the world of Quebec fudge sucre à la crème. This beloved Canadian confection is a true testament to the province's rich culinary heritage, promising an explosion of flavors and textures that will leave your taste buds dancing. From its humble beginnings in rural kitchens to its current status as a celebrated dessert, sucre à la crème has stood the test of time, captivating the hearts and palates of generations. In this comprehensive guide, we will take you on a journey through the history, variations, and techniques of making this delectable fudge. Whether you're a seasoned baker or a novice cook, we'll provide you with expert tips and tricks to help you create the perfect batch of Quebec fudge sucre à la crème. So, put on your aprons and prepare to indulge in a sweet treat that's sure to become a family favorite.
Check out the recipes below so you can choose the best recipe for yourself!
SUCRE A LA CREME
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
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
SUCRE A LA CREME (QUEBECOIS VANILLA FUDGE)
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
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
QUEBEC FUDGE (SUCRE A LA CREME)
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
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.
SUCRE A LA CREME
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 Candy
Time 15m
Yield 25
Number Of Ingredients 3
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
Tips for Making Perfect Quebec Fudge (Sucre a la Creme):
- Use a heavy-bottomed saucepan to prevent scorching. - Stir the mixture constantly to avoid lumps and ensure even cooking. - Cook the mixture to the proper temperature, which is 235°F (113°C) for a soft fudge and 240°F (116°C) for a firmer fudge. - Use a candy thermometer to accurately measure the temperature. - Pour the fudge onto a greased baking sheet or marble slab to cool. - Let the fudge cool completely before cutting and serving. - Store the fudge in an airtight container at room temperature for up to 2 weeks.Conclusion:
Quebec fudge is a delicious and easy-to-make treat that is perfect for any occasion. With its rich, creamy flavor and smooth texture, it is sure to be a hit with everyone. By following the tips and recipe provided in this article, you can easily make your own delicious Quebec fudge at home. So next time you are looking for a sweet treat, give Quebec fudge a try. You won't be disappointed!
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