Running Mania

By popular demand here is my family recipe of sucre à la crème!! Delicious and I garanti that you cannot mess up this recipe

It's a free translation so be kind

Sucre à la crème de Tante Monique

Ingredients :

1 cup (½ pound) of unsalted butter (you can use half-salted or salted)
3 cups of packed golden yellow (or light brown) sugar
¾ cup of cream (35% preferred or 18%)
2 cups of icing sugar

Instructions :

Heat butter in medium saucepan over medium heat
When melted, remove the saucepan from heat
Add all the brown sugar and stir with a wooden spoon to homogenize
Return on the heat and stir until there are small bubbles and remove from heat again
Add the cream (SLOWLY!) and stir with a wooden spoon (at the beginning it won’t mix well keep on stirring (not on the heater) until it is all brown
Return the saucepan on the heater and bring the mixture to a boil (it will double volume and get high in the saucepan but shouldn’t overflow)
Count 5 mins when it boils, let it boil alone, do not stir
Remove from heat
Add the icing sugar rapidly and blend with handblender until well mixed (1-2 mins MAX)

Quickly place the mixture in a glass pan 9x9x2–inch
Let cool down on the counter if you used 35% cream but if you used 18% cream you should put the pan the fridge for 10 mins
Make your square after 15 mins when it isn’t totally solidified or they will all break if you wait too long.

ENJOY!!

My mom's recipe is also in French and if I were to translate it, I know I would loose something in translation since my French is weak at best. I’ve asked my mom to translate a few times, but she continues to say it is hard to make. Boy will she be surprised when I bring some over on Christmas day!

yay! I'm glad you'll be able to impress her!!!

Anything with the words "sucre" and "creme" is good in my books!!

My mother used to make this all the time. If she screwed up it was like taffy. If she got it right, it was like fudge. Either way, it was fine by me

I gained 5 pounds just reading the recipe.
Sounds sooooo good.

La wrote:Anything with the words "sucre" and "creme" is good in my books!!

Exactly, it's a win-win situation!

Dr.S SS recipient will be getting a pleasant surprise that is for sure. Betcha can’t just eat one.

La wrote:Anything with the words "sucre" and "creme" is good in my books!!

this!


Sonia, that is the same recipe I have had since we lived in St-Jean-sur-Richelieu. When we moved to Oromocto, I would make batches of it and Scotty would pack it in his ruck sack when he was out in the field on course...he'd wait until a low morale day (usually a Wednesday) before bringing it out to share. Some of his course mates would ask "You knew that was in there the whole time and you hadn't eaten it yet!!??" I ended up having to share the recipe with several wives because their hubbies would come home on the weekends and RAVE about this "Magic Morale Fudge".

I've changed my mind... I'm going to make this on my baking day instead of my Christmas fudge. I'll probably still make 2 batches of my fudge on another day, but it'll be nice to try something different. It sounds delicious! Thanks for the recipe!

Batch #1 is cooling right now.

My teeth ache from simply eating the bits left in the pot! So delicious!

farmgirlinthecity wrote:Batch #1 is cooling right now.

My teeth ache from simply eating the bits left in the pot! So delicious!

Yay! Let me know how it turns out!

I want to remind people that it is important to not mix more than 5 mins with the hand blender or it will be too hard.

Dr. S wrote:

farmgirlinthecity wrote:Batch #1 is cooling right now.

My teeth ache from simply eating the bits left in the pot! So delicious!

Yay! Let me know how it turns out!

I want to remind people that it is important to not mix more than 5 mins with the hand blender or it will be too hard.

It is amazing!

I'm going to make a couple types of fudge for all of DH's receptionists and assistants this year to go with a Starbucks card This batch however will not make it to Christmas presents!

farmgirlinthecity wrote:It is amazing!

I'm going to make a couple types of fudge for all of DH's receptionists and assistants this year to go with a Starbucks card This batch however will not make it to Christmas presents!

I'm so happy it was a success and that you like it!!

Watch out, it's highly addictive!! LOL

Dr. S wrote:

farmgirlinthecity wrote:It is amazing!

I'm going to make a couple types of fudge for all of DH's receptionists and assistants this year to go with a Starbucks card This batch however will not make it to Christmas presents!

I'm so happy it was a success and that you like it!!

Watch out, it's highly addictive!! LOL

as a recipient of a container of this fudge via Farmgirl this afternoon, I (and some of the other peeps in my office) can attest - AWESOME!

thanks for providing the recipe Sonia, and for the sharing Jenn!

I lurrrveee Christmas!

This sounds delicious! I'm curious: is this sometimes also made with maple sugar, or is that something else?

Avis wrote:This sounds delicious! I'm curious: is this sometimes also made with maple sugar, or is that something else?

It can be, but not always. I know some people have used maple syrup when they make it, but traditionally it's just the basic ingredients listed.

Holy CRAP. My reaction to that fudge, upon making it today, was something like this. It's really, really, REALLY good and really easy. Thanks so much for the recipe! The only thing I'd say is that the warning about the squares breaking should definitely be heeded- I cut my squares within 15 minutes but thought it was still too warm to lift out of the pan, and when I did lift them out... well... they weren't all square, let's just say that! I may use parchment paper next time in the pan- have you ever tried that?

Oh, and I used a 9 x 13 pan because it made quite a lot- seemed as though it would be very, very thick (or overflowing) in the smaller pan.

THANK YOU again! Wow!

Batch #2 cooling on the counter over here too!

It's like crack...in fact I may rename it Crackfudge for the party tonight. I guarantee you can't eat just one piece!

I like Crackfudge!! LOL

I'm glad everyone is enjoying it!!

I'm going to make another batch for my Christmas party on Wednesday

I saw this for sale at Sobeys yesterday. I have no idea how good it is because I refrained.

I had to make a batch too .... Now to find someone to give it away to before I eat it all!!!

Thanks for sharing the recipe!

stampie wrote:My mom's recipe is also in French and if I were to translate it, I know I would loose something in translation since my French is weak at best. I’ve asked my mom to translate a few times, but she continues to say it is hard to make. Boy will she be surprised when I bring some over on Christmas day!

I finally got around to making a batch last night. It turned out great and has been put in containers for storage and also to surprise my mother with. That was way too easy to make. I remember my mom always being careful when she was cooking it, so that it did not turn to taffy. Ironically, she would always forget it and not cut it on time, so we had chunks of sucre à la crème.

BTW, my mom's name is Monique also.

Hm, I don't have a hand mixer, but I do have a Kitchen Aid...... but I"m worried that the cool metal bowl will cool the liquid prematurely before the icing sugar is all mixed. Anyone tried it?

fe.RMT wrote:Hm, I don't have a hand mixer, but I do have a Kitchen Aid...... but I"m worried that the cool metal bowl will cool the liquid prematurely before the icing sugar is all mixed. Anyone tried it?

What about putting boiling hot water into it and let stand for a bit before emptying the contents into it? Or getting the bowl warmed up, like placing it in the oven? You need to have the bowl at the same temperature or relatively near that temp; otherwise it will be hard to mix.

stampie wrote:

fe.RMT wrote:Hm, I don't have a hand mixer, but I do have a Kitchen Aid...... but I"m worried that the cool metal bowl will cool the liquid prematurely before the icing sugar is all mixed. Anyone tried it?

What about putting boiling hot water into it and let stand for a bit before emptying the contents into it? Or getting the bowl warmed up, like placing it in the oven? You need to have the bowl at the same temperature or relatively near that temp; otherwise it will be hard to mix.

Don't place it in the oven-
Fill the bowl with warm water, let it sit for a bit and then pour it out and dry it. Metal warms up very quickly.