Cream Fudge Sucre a La Creme Canadien
Indulge in the rich, velvety decadence of Cream Fudge Sucre à la Crème Canadien, a classic French-Canadian treat that’s both comforting and luxurious. Made with a blend of brown sugar, granulated sugar, and heavy cream, this traditional fudge offers a smooth, melt-in-your-mouth texture and a subtle caramel flavor that’s simply irresistible. The inclusion of unsalted butter and a touch of vanilla extract adds depth of flavor, while a pinch of salt perfectly balances the sweetness. Crafted with precision using a candy thermometer and the soft-ball method, this recipe guarantees professional-quality results that are perfect for gifting or savoring as an indulgent dessert. Serve these bite-sized squares on a festive platter, or package them beautifully for a homemade holiday treat that evokes timeless traditions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Brown sugar
- 1 cup Granulated sugar
- 1 cup Heavy cream
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of salt
Instructions
Grease an 8-inch square baking dish and line it with parchment paper, leaving some overhang for easy removal.
In a medium heavy-bottomed saucepan, combine the brown sugar, granulated sugar, heavy cream, butter, and salt.
Place the saucepan over medium heat and stir until the sugars dissolve and the mixture starts to bubble.
Attach a candy thermometer to the side of the saucepan, ensuring the tip is submerged but not touching the bottom. Cook the mixture without stirring until it reaches 238°F (114°C), also known as the soft-ball stage.
Remove the saucepan from heat and let the mixture cool undisturbed for 10–15 minutes, or until it reaches around 110°F (43°C).
Add the vanilla extract to the mixture. Using a hand mixer or a wooden spoon, beat the mixture vigorously until it thickens and loses its gloss (about 5–7 minutes).
Quickly pour the fudge into the prepared baking dish and spread it evenly with a spatula.
Allow the fudge to cool at room temperature for at least 2 hours or until fully set.
Once set, use the parchment overhang to lift the fudge from the pan. Cut it into small squares for serving.
Nutrition Facts
Calories |
2880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 484.7 g | 176% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 481.8 g | ||
| Protein | 0.2 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 401 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
