Quebec Fudge Sucre a La Creme
Indulge in the rich, creamy decadence of Quebec Fudge Sucre à la Crème, a classic French-Canadian treat that's perfect for satisfying your sweet tooth. This traditional fudge combines the deep caramel notes of granulated and brown sugar with the silky richness of salted butter and heavy cream, creating a melt-in-your-mouth texture that's impossible to resist. Enhanced with a splash of fragrant vanilla, this delectable dessert is made using a straightforward stovetop technique that guarantees perfectly smooth results every time. With just 10 minutes of prep and a handful of pantry staples, you can whip up 36 squares of this iconic confection, ideal for gifting, sharing, or keeping all to yourself. No need for special equipment—just a candy thermometer and some love for this timeless recipe!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 cups Granulated sugar
- 1 cup Brown sugar
- 0.25 cup Salted butter
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
Instructions
Prepare a square 8x8-inch pan by lining it with parchment paper or greasing it lightly. Set aside.
In a medium-sized heavy-bottomed saucepan, combine the granulated sugar, brown sugar, butter, and heavy cream.
Place the saucepan over medium heat and stir constantly until the butter melts and the sugars dissolve.
Insert a candy thermometer into the mixture and bring it to a boil, stirring occasionally. Cook the mixture until it reaches the soft-ball stage (238°F/114°C). This will take about 6-8 minutes.
Remove the saucepan from the heat and let the mixture cool slightly for 5 minutes. Stir occasionally to prevent a skin from forming.
Add the vanilla extract to the mixture and beat it with a wooden spoon or hand mixer until it thickens and becomes creamy. This step helps develop the signature fudge texture.
Quickly pour the mixture into the prepared pan, smoothing the surface with a spatula.
Let the fudge cool at room temperature for 1-2 hours, or until fully set and firm to the touch.
Once hardened, lift the parchment paper out of the pan or release the fudge and cut it into 1-inch squares.
Store the fudge in an airtight container at room temperature for up to two weeks, or refrigerate for longer storage.
Nutrition Facts
Calories |
3735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 521 mg | 23% | |
| Total Carbohydrate | 637.3 g | 232% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 637.3 g | ||
| Protein | 0.4 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 664 mg | 14% | |
*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.
