Sucre à la crème...the naughtiest of sweets!

Believe me when I say that the picture belies the insanity of this unassuming sweet. In Quebec, what the rest of the world calls fudge, we call sucre à la crème which means cream sugar or is it sugar cream; either way it's sinful. You can find this naughty little treat at the counter of most ''deps'' (corner stores) or if you're lucky enough, you have a family member who still makes some.

Obviously the homemade version of this treat is always better than the store bought but it's so hard to make I gave up after the 6th fail; that is until a friend of mine gave me her ''guaranteed success'' recipe. I worked with Manon many years ago and we recently reconnected when I saw her post her creations on Facebook. She knits beautiful scarves and hats and my favorite pantouffes (slippers). I buy a new pair of pantouffes from Manon every winter and this year was no exception. When I went to pick up my order I mentionned that I was going to attempt, for the umpteenth time, to make sucre à la crème but that I wasn't convinced it would work. That's when she gave me a gift; her recipe.

It's not difficult to make when you have the right recipe...this is the right recipe. Try it, it'll change your life!

INGREDIENTS

  • 2 cups of butter (a whole brick 454grams)
  • 1 kilo of brown sugar (a whole bag)
  • 1 can of Carnation evaporate milk
  • 1 kilo of icing sugar ( a whole bag)
  • 2 tsps of vanilla

HOW TO

  • Line your largest cake dish (13inx 9in) with parchment paper.
  • In a large pot melt the butter, add the Carnation milk and stir.
  • Add the brown sugar, stir until well incorporated and simmer for 2 minutes while stirring.
  • Remove from heat,add the vanilla and the icing sugar.
  • Using a hand blender, mix until the icing sugar is fully incorporated and then pour into your prepared dish.
  • Refrigerate until it sets; approximately 1 hour.
  • Cut into bite-sized cubes.
  • ENJOY!

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