Sucre A La Creme or Sugar with Cream ...

This fudge is the best. Fabulous fudge. It is a rich concocotion of sugar and butter and cream and how can you go wrong with that? You can't ... we all know it. Butter, cream and sugar are like a holy trinity to food lovers and non-food lovers alike. This is a French Canadian fudge recipe - and therefore it always includes brown sugar and cream. Many French Canadian fudge recipes include maple syrup as well though this one does not. This fudge melts in your mouth literally and is rich and creamy and decadent and when you look at the recipe you can see why. While most fudge recipes do include 1-3 tablespoons of butter - this one has lots of butter - like a caramel recipe but it is definitely a fudge. It contains 3/4 of a cup of butter. Oh yes, that is not an error. Make sure you make it when someone else will be around as this is so melt in your mouth delicious that you will eat all of it yourself instead of sharing it.
Perhaps that isn't such a bad thing ... is it?
Cook it, cool it, cut it and try not to eat it all in one sitting ...

¾ cup of soft butter (not margarine)
2 cups brown sugar (not packed, not loose)
¾ cup evaporated milk
2 cups of icing sugar
½ cup of walnuts (optional)
1 tsp of vanilla extract

In medium saucepan mix brown sugar, evaporated milk and butter together. Cook over medium-low heat until mixture reaches full boil - stirring frequently. After perhaps 10 mins the mixture will start to thicken slightly. Begin to test it to see if it has reached the soft ball stage. Remove the pan from the heat and perform the following test.  Test - drop 1/2 tsp or so into very cold tap water. Form into a ball with your fingers . If the ball loses shape and/or collapses when removed from the water it is ready. If it cannot form a ball put the pan back on the heat and keep cooking and testing every 1 -2 mins. ) Once it reaches the soft ball stage remove pot from heat and add icing sugar. Beat on low speed with an electric beater until the icing sugar is incorporated (1-2 mins).Pour into buttered or parchment lined 8" x 8" pan. Wrap your hand in plastic wrap and dab in butter lightly. Now lightly pat the fudge all over to smooth it down and make it 'level'. Cut and eat up.

1 comment:

  1. I made this recipe and it was very good. I think next time I will add the nuts, just to add some resistance (ie. I'll have to chew more) as without nuts consumption went very fast! I also will sift my icing sugar as my sugar was a little lumpy to begin with. You don't mention a preference for the type of butter, do you use salted?
    Thanks for sharing. The only thing stopping me from making another batch is the fact that I ran out of brown sugar.
    A hard-core fudge-lover