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 are pretty basic (there are several ways to make this fudge), trust me when I say NOT MANY can say they’ve made good sucre à la crème. Some make it too hard and it brittles, and others too soft so 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.
- 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)
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!