Sucre a La Creme Quebecois Vanilla Fudge
Indulge in the rich, melt-in-your-mouth decadence of Sucre à la Crème Québécois Vanilla Fudge, a beloved Canadian confection that's irresistibly sweet and creamy. This traditional treat combines the deep caramel notes of brown sugar with the silky richness of heavy cream and a hint of vanilla, creating a perfectly balanced flavor profile. Crafted with just five simple ingredients, this easy-to-make fudge comes together in under 30 minutes and sets into a luscious, buttery texture that’s perfect for gifting or savoring as an indulgent dessert. Whether you’re celebrating the holidays or simply craving a taste of classic Québecois cuisine, this soft, velvety fudge is a show-stopper that brings gourmet flair to any occasion.
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 1 cup Packed brown sugar
- 1 tablespoon Unsalted butter
- 1 cup Heavy cream (35%)
- 1 teaspoon Vanilla extract
Instructions
Prepare an 8x8-inch square baking dish by lining it with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment paper with butter or cooking spray.
In a medium, heavy-bottomed saucepan, combine the granulated sugar, brown sugar, butter, and heavy cream.
Place the saucepan over medium heat and stir constantly with a wooden spoon or heat-proof spatula until the mixture begins to boil. This process will take about 5–7 minutes.
Once the mixture starts boiling, reduce the heat to medium-low and let it simmer. Continue stirring constantly for 8–10 minutes, or until the mixture reaches the soft-ball stage (approximately 235°F or 112°C on a candy thermometer). If you don’t have a thermometer, you can test the mixture by dropping a small amount into a glass of cold water – it should form a soft, pliable ball.
Remove the saucepan from the heat and allow the mixture to cool for about 5 minutes. This cooling period is necessary for the fudge to thicken properly during the next step.
Add the vanilla extract, then beat the mixture vigorously with a wooden spoon or a hand mixer on low speed. Continue beating until the mixture thickens, loses its glossy shine, and begins to hold together, which will take about 3–5 minutes.
Quickly pour the thickened mixture into the prepared baking dish, spreading it evenly with a spatula. Work quickly, as the fudge will harden as it cools.
Let the fudge cool completely at room temperature for about 2 hours. Once set, lift it out of the dish using the parchment overhang and cut it into 16 squares or your desired portion size.
Store the fudge in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. Bring to room temperature before serving for the best texture.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 83 mg | 4% | |
| Total Carbohydrate | 6.6 g | 2% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 6.6 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 177 mg | 4% | |
*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.
