Sucre a la creme (sugar cream fudge)

[Dr. S]

It's hard to get the same texture everytime. The batch that was cooling is a little on the hard side, I think I did it too long with the blender at the end! Not my best batch but hoping my SS will still like it.

I would love to get rich over making this LOL

[Dr. S]

Just made a 2nd batch, blended less than a minute and OMG it is so good and so soft! Too bad SS gift is all wrapped up my first batch wasn't as good... oh well!

[La]

Just made a 2nd batch, blended less than a minute and OMG it is so good and so soft! Too bad SS gift is all wrapped up my first batch wasn't as good... oh well!

Well, if you're still looking to give some away...

[Dr. S]

Just made a 2nd batch, blended less than a minute and OMG it is so good and so soft! Too bad SS gift is all wrapped up my first batch wasn't as good... oh well!

Well, if you're still looking to give some away...

Too bad!! I just packed it all up for small presents at work.

I cannot make a 3rd batch since my husband cannot resist it and he forbid me to make more LOL

[QuickChick]

I made 2 batches today and they both turned out great! I feel like I went into a bit of an insulin shock state after eating the scraps that were left, but I couldn't stop!

[Dr. S]

I made 2 batches today and they both turned out great! I feel like I went into a bit of an insulin shock state after eating the scraps that were left, but I couldn't stop!

I hear you! I've been on sucre a la creme overdose for 2 days now!! LOL

[fe.RMT]

I managed to be the one to screw this up last year, but I am going to give it another shot today...

[Dr. S]

I managed to be the one to screw this up last year, but I am going to give it another shot today...

I edited the recipe in red! I think that might have been why yours wasn't great last year!

[fe.RMT]

I managed to be the one to screw this up last year, but I am going to give it another shot today...

I edited the recipe in red! I think that might have been why yours wasn't great last year!

it's in the pan right now and looks promising. This time I put the icing sugar into the bottom of the kitchen aid mixing bowl and then added the butter/sugar/creme mixture on top. Then I secured the bowl and started mixing. Stopped mixing after just shy of 2 minutes. It started to solidify almost as soon as it was in the pan so it is looking like it just might work!

[Dr. S]

I managed to be the one to screw this up last year, but I am going to give it another shot today...

I edited the recipe in red! I think that might have been why yours wasn't great last year!

it's in the pan right now and looks promising. This time I put the icing sugar into the bottom of the kitchen aid mixing bowl and then added the butter/sugar/creme mixture on top. Then I secured the bowl and started mixing. Stopped mixing after just shy of 2 minutes. It started to solidify almost as soon as it was in the pan so it is looking like it just might work!

Yes! That's a very good sign

[fe.RMT]

I managed to be the one to screw this up last year, but I am going to give it another shot today...

I edited the recipe in red! I think that might have been why yours wasn't great last year!

it's in the pan right now and looks promising. This time I put the icing sugar into the bottom of the kitchen aid mixing bowl and then added the butter/sugar/creme mixture on top. Then I secured the bowl and started mixing. Stopped mixing after just shy of 2 minutes. It started to solidify almost as soon as it was in the pan so it is looking like it just might work!

Yes! That's a very good sign

I still had to put it in the freezer for a about 10 minutes... it was soft in the center and when I was cutting it the top was 'sliding' around the softer bottom. But the freezer trick seems to have worked.

[La]

I managed to be the one to screw this up last year, but I am going to give it another shot today...

I edited the recipe in red! I think that might have been why yours wasn't great last year!

it's in the pan right now and looks promising. This time I put the icing sugar into the bottom of the kitchen aid mixing bowl and then added the butter/sugar/creme mixture on top. Then I secured the bowl and started mixing. Stopped mixing after just shy of 2 minutes. It started to solidify almost as soon as it was in the pan so it is looking like it just might work!

Yes! That's a very good sign

I still had to put it in the freezer for a about 10 minutes... it was soft in the center and when I was cutting it the top was 'sliding' around the softer bottom. But the freezer trick seems to have worked.

If you have a candy thermometer, you want it to be at the "soft ball" stage, which is 235F.

[fe.RMT]

I managed to be the one to screw this up last year, but I am going to give it another shot today...

I edited the recipe in red! I think that might have been why yours wasn't great last year!

it's in the pan right now and looks promising. This time I put the icing sugar into the bottom of the kitchen aid mixing bowl and then added the butter/sugar/creme mixture on top. Then I secured the bowl and started mixing. Stopped mixing after just shy of 2 minutes. It started to solidify almost as soon as it was in the pan so it is looking like it just might work!

Yes! That's a very good sign

I still had to put it in the freezer for a about 10 minutes... it was soft in the center and when I was cutting it the top was 'sliding' around the softer bottom. But the freezer trick seems to have worked.

If you have a candy thermometer, you want it to be at the "soft ball" stage, which is 235F.

when boiling on the stove? I don't have a candy thermometer, but I would like one (as well as a meat thermometer)... so I will add it to my list

[La]

If you have a candy thermometer, you want it to be at the "soft ball" stage, which is 235F.

when boiling on the stove? I don't have a candy thermometer, but I would like one (as well as a meat thermometer)... so I will add it to my list

Yes. You can also test whether you are at the soft ball stage by dipping a spoon in the boiling mixture, letting most of it drip off, then put a few drops into cold water. If it forms into a soft ball, then it's at the soft ball stage and it's ready. Different types of candy need to get up to different stages. Fudge is usually soft ball, caramels would be hard ball, and hard candy would the hard crack stage. There's also soft crack, but I don't know what that would be used for (candy apples?). My candy thermometer (that was my grandmother's) has the temperatures and the "stages" written on it.

So, I'm assuming that "boiling for 5 minutes" would get it to the soft ball stage.

[La]

I just made a batch (droooool) and 5 minutes of boiling time (actually a bit less) took it to the hard ball stage (it got to soft ball within 2-3 minutes). Hard ball is 250-265F. It looks like it's going to set up just fine!

[La]

Sonia, is it supposed to be a little bit crumbly? I cut mine while it was still a bit warm on the bottom, but it's still pretty hard/crumbly.

[Dr. S]

Sonia, is it supposed to be a little bit crumbly? I cut mine while it was still a bit warm on the bottom, but it's still pretty hard/crumbly.

Yes they are crumbly that's why if you don't at least make the lines to cut them while they are a bit hot, later on it will be impossible.

Crumbs are good since you can keep them for yourself!

[NewFinnLoper]

OMG this fudge is awesome!!!!!!

Made it yesterday because I don't have a candy thermometer and didn't need one...And soooo easy! Thanks for sharing!

[fe.RMT]

Mine is totally fine as long as it doesn't sit at room temperature too long, then it gets quite soft.

[Stampie]

Mine is totally fine as long as it doesn't sit at room temperature too long, then it gets quite soft.

That will happen if kept at room temperature for too long. Mind you that will never happen with mine, it will get eaten before that even remotely happens.

Speaking of Sucre a la crème, I'm planning to make my batch later tonight.

[Dr. S]

I'm bumping this because I couldn't find my recipe since I got this new laptop!

[Jo-Jo]

Thanks for bumping...I'd like to make this some weekend when I'm in Ottawa...my Dad will love it!

[Dr. S]

Made my first batch last night and I think it was the best I've ever made, lucky secret santa recipient!

My Aunt is experimenting a sucre a la creme made with maple syrup. If the recipe is good, I'll share it here

[Jo-Jo]

Made my first batch last night and I think it was the best I've ever made, lucky secret santa recipient!

My Aunt is experimenting a sucre a la creme made with maple syrup. If the recipe is good, I'll share it here

I'd love to see that one...I have lots of good maple syrup (one of my clients has a farm and taps his trees)....I'm always looking for ways to use it!

[La]

Made my first batch last night and I think it was the best I've ever made, lucky secret santa recipient!

My Aunt is experimenting a sucre a la creme made with maple syrup. If the recipe is good, I'll share it here

I'd love to see that one...I have lots of good maple syrup (one of my clients has a farm and taps his trees)....I'm always looking for ways to use it!

I'd take some off your hands, Jo-jo! I LOVE maple syrup! It's my go-to sweetener. I've noticed the price going up this year. A jug at loblaws that used to be about $12 is now selling for $16.