Sucre à la crème

Also known as maple fudge to us anglos, I first made this sucre à la crème as part of my french-Canadian themed New Years Eve dinner (also featuring tourtière!), so I’m sticking with the french name. But really, it doesn’t matter what you call it because it tastes amazing.

Here is what you need to create this treat:  brown and white sugar, maple syrup, whipping cream, corn syrup and vanilla.

Sucre a la creme Ingredients

Sucre à la crème ingredients

Throw everything into a saucepan, except for the white chocolate and vanilla.  Attach a candy thermometer to the side of the pan so you know when to pull it off the heat.

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Bring the mixture to a boil and heat until it reaches 115 °C (240 °F).  But don’t stir it at all or else it will get clumpy!

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Next, add the chocolate and vanilla.  White chocolate in your maple fudge? Ricardo says this is the secret to its creamy texture!  You don’t need much and it doesn’t change the flavour.  He’s absolutely right!

After the mixture has cooled in a cold water bath (I just plugged my sink and filled it partway with cold water), use an electric mixer to whip until smooth.  Then you get to lick the beaters 🙂

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I’m embarrassed to admit that this is the best photo I have of the finished product.  What I’m not embarrassed to admit is that I didn’t get a good photo because it didn’t last very long.  Imagine fudge, but without any butter and yet somehow incredibly smooth, and full of melt-in your mouth sweet maple goodness.  A delightful winter indulgence :).

Sucre a la creme

Sucre a la creme

Sucre à la Crème Recipe

250 ml (1 cup) 35% 
cream
250 ml (1 cup) sugar
250 ml (1 cup) brown sugar
125 ml (1/2 cup) maple syrup
30 ml (2 tablespoons) corn syrup
28 g (1 oz) white chocolate, chopped (optional)
1 ml (1/4 teaspoon) vanilla extract

1. Line the bottom of a 20-cm (8-inch) pan with parchment paper, letting the paper hang over two sides and butter the other two sides.

2. In a heavy saucepan, bring all the ingredients except for the chocolate and vanilla to a boil, stirring to dissolve the sugar. Attach a candy thermometer in the center of the pan and simmer without stirring until the thermometer reads 115 °C (240 °F). Remove from the heat and add the chocolate and vanilla without stirring.

3. Place the pan in a cold water bath. Let cool without stirring, until the thermometer reads 43 °C (110 °F) or 20 to 30 minutes.

4. Remove the pan from the water. With an electric mixer, beat until the mixture loses its gloss but is still soft, about 2 minutes.

5. Pour immediately into the pan and spread with a spatula. Cover with plastic wrap and let cool for 1 hour at room temperature or 30 minutes in the refrigerator. Unmould and cut into 2.5-cm (1-inch) squares.

6. Store in an airtight container. The squares of fudge can be made in advance and freeze very well.

From: Ricardo

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