Taste of Quebec ~ Sucre à la crème (Quebec Maple "Fudge")

Sweets! Quebeckers are known for their love of sweets. Nothing better exemplifies that than Sucre à la crème. It is incredibly sweet with a melt in your mouth texture that will satisfy even the most ardent sweets lover. Don’t believe me? Scroll down to the recipe and try it yourself!

Enjoy Franco Foods? Check out our Merch at https://rb.gy/8ops04

Like our episodes? Remember to subscribe to our Channel! https://rb.gy/t9caio

Merci et à la prochaine!

Chapters:
0:00 - Intro
0:20 - Making suc a creme
1:39 - Origin?
2:34 - Mix, poor, and chill
4:06 - Vocab
4:20 - Time to eat!

Find us on:
Instagram:   / franco_foods  
Contact: francofoods@facnh.com

Find the FAC:
Facebook:   / centrefranco.  .
Instagram: facnh_official
Twitter: facnh_official

Today’s vocab is:
Saucepan ~ La casserole
Maple syrup ~ Le sirop d’érable
Cake mold ~ Le moule à gâteau
To butter ~ Beurrer
Candy thermometer ~ Le thermomètre à bonbons

Nathalie’s notes:
-I make this the “old fashioned” way, in a pot on the stovetop. However, there are many microwave recipes. I have not tried it, so please let me know if you do it with this method.

-When you add the vanilla, the mixture will bubble slightly. Do not worry, it’s completely normal.

-Growing up, my mother would sometimes make the sucre à crème and take it off the stove before reaching softball stage. We would use it as a spread on toast… Delicious!!

Recipe:
This is the recipe my mother gave me. She found it in a magazine a very long time ago. It was from La Soeur Angèle.

1 Cup Brown Sugar
1 Cup White Sugar
1 Cup Whipping Cream (35% Cream)
¼ Cup Unsalted Butter
¼ Cup Maple Syrup
½ Tsp Vanilla

-Prepare a square mold by liberally buttering the bottom and sides.
-Set the vanilla aside.
-In a medium saucepan, combine all the ingredients (except the vanilla).
-Set a thermometer in the making sure not to let the tip touch the side or the bottom.
-Slowly heat the mixture. It will get into a rolling, bubbling mix. Do not mix it.
-Keep an eye on the thermometer. When it reaches 240F, remove the pan from the heat. It will be at the softball stage.
-Add the vanilla and, using a hand mixer, beat the mixture until it thickens. It will look slightly paler than before you started.
-Pour the mixture into the prepared pan, score where you plan to cut - if you want - and place it in the fridge to set.
-Once set, unmold and cut into squares.

Enjoy!!

Links:
Learn about Soeur Angèle here https://soeurangele.com/a-propos/
Cream information: https://www.myrecipes.com/extracrispy...
Candy stages: https://www.thespruceeats.com/soft-ba...
Video ~ Testing for softball stage    • Soft Ball Stage 235 F (118 C)  
For candy stage image, originally from @pastrymaestra.com : https://sugargeekshow.com/recipe/home...
Origin of Sucre à la crème: (French article) https://www.ledevoir.com/opinion/chro...

Filmed & edited by Oskar Hirte of Willowfield Productions