Sucre à la Crème
A crumbly-smooth cream and brown sugar fudge, cut into small squares for the holidays.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 30
- Difficulty
- Medium
- Calories
- 120 kcal
Equipment
- •Heavy saucepan
- •Sugar thermometer
- •20 cm square tin
Nutrition
Per serving, approximate
- Calories
- 120 kcal
- fat
- 4 g
- carbs
- 20 g
- protein
- 1 g
- calories
- 120
Instructions
- 1
Line the tin with parchment.
- 2
Combine the sugars, cream and butter in a heavy pan and stir over low heat until dissolved.
- 3
Bring to the boil without stirring and cook to 112-114C.
- 4
Remove from the heat, add the vanilla and salt, and cool undisturbed to about 45C.
- 5
Beat hard with a wooden spoon until the mixture loses its gloss and thickens.
- 6
Pour into the tin at once, smooth the top and cut into squares once set.
Chef's tips
Beat only after cooling — beating hot fudge gives a grainy, sandy texture.
Ingredient substitutions
- caster sugar → maple sugar for a maple sucre à la crème
Storage
Keeps 2 weeks in an airtight tin.
Common mistakes to avoid
- •Stirring during the boil so crystals form
- •Pouring too late, once it sets in the pan
Serving suggestions
Cooked Sucre à la Crème?
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