Sucre à la Crème: Quebec Maple Fudge Recipe

Name: Sucre à la Crème: Quebec Maple Fudge Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 90 min
Yield: 16 squares
Cuisine: Quebecois
Ingredients: 2 cups brown sugar (packed); 1 cup heavy cream; 1/4 cup unsalted butter (cubed); 1 teaspoon vanilla extract; 1/4 teaspoon salt

90 min 16 squares Medium

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Sucre à la Crème: Quebec Maple Fudge Recipe

Indulge in the classic Quebec maple fudge made with brown sugar, cream, and butter, boiled to perfection. Perfect for holiday gatherings.

Prep

10 min

Cook

20 min

Total

90 min

Servings

Difficulty

Medium

Sucre à la Crème is a beloved confection from Quebec, cherished for its rich, creamy texture and sweet maple flavour. This traditional treat is a staple during the holiday season, bringing warmth and nostalgia to many Canadian homes. The recipe is quite simple but requires a bit of attention to detail to achieve that perfect fudge consistency. The key to a successful Sucre à la Crème lies in its precise boiling point and beating technique. It's a candy thermometer affair, ensuring the mixture reaches the soft-ball stage. Once you've mastered this, you'll be rewarded with a smooth, melt-in-your-mouth fudge that's simply irresistible.

Ingredients

Servings

For the Fudge

Instructions

Prepare your equipment

Line an 8-inch square pan with parchment paper, allowing some overhang for easy removal later.

Pro tip: Ensure the parchment paper sides are high enough to prevent overflow.

Combine ingredients

In a medium saucepan, combine the brown sugar, heavy cream, and butter over medium heat.

Pro tip: Stir occasionally to prevent the sugar from burning.

Boil to soft-ball stage

Bring the mixture to a boil, then cook until it reaches 234-240°F (112-116°C) on a candy thermometer or until it forms a soft ball when dropped into cold water.

Pro tip: Avoid stirring once it starts boiling to prevent crystallization.

Cool slightly

Remove the saucepan from heat and allow it to cool undisturbed to 110°F (43°C), about 20 minutes.

Pro tip: Cooling allows the fudge to set properly when beaten.

Beat the mixture

Add vanilla extract and salt, then beat the mixture with a wooden spoon until it loses its shine and thickens, about 5-8 minutes.

Pro tip: Beating too hot can cause graininess, ensure the mixture is adequately cooled.

Pour and set

Pour the fudge into the prepared pan, spreading it evenly. Let it set at room temperature for at least 1 hour before cutting into squares.

Pro tip: For cleaner cuts, chill the fudge slightly before slicing.

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Tips & Tricks

<ul><li>Use a candy thermometer for precise temperature control.</li><li>Perform a cold-water test to check the soft-ball stage.</li><li>Beat the mixture until it loses its shine for a perfect texture.</li><li>Experiment with adding nuts or chocolate chips for variety.</li></ul>

Serving Suggestions

Serve your Sucre à la Crème as a delightful treat at holiday parties or as a homemade gift. It pairs beautifully with a warm cup of coffee or tea. To make it ahead, store the cooled fudge in an airtight container at room temperature for up to a week, or freeze it for longer storage. For an extra touch, consider adding a sprinkle of sea salt or a handful of chopped nuts to the fudge before it sets. This variation will add a delightful contrast to the sweetness of the fudge.