Can anyone tell me the recipe for sucre a la creme (traditional fudge)?!
Answers:
INGREDIENTS (Nutrition)
1 cup white sugar
1 cup brown sugar
1 cup heavy cream
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DIRECTIONS
In a large microwave-safe bowl, stir together the white sugar, brown sugar and cream!. Cook at full power for 10 minutes, stirring twice!. Let stand for 5 minutes!.
Use an electric mixer on low speed to beat the mixture for 4 minutes!. Pour into a buttered 8 inch square glass baking dish!. Refrigerate for 1 hour or until firm!. Cut into squares when set!.
Yumm! Sounds yummy!Www@FoodAQ@Com
1 cup white sugar
1 cup brown sugar
1 cup heavy cream
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
In a large microwave-safe bowl, stir together the white sugar, brown sugar and cream!. Cook at full power for 10 minutes, stirring twice!. Let stand for 5 minutes!.
Use an electric mixer on low speed to beat the mixture for 4 minutes!. Pour into a buttered 8 inch square glass baking dish!. Refrigerate for 1 hour or until firm!. Cut into squares when set!.
Yumm! Sounds yummy!Www@FoodAQ@Com
INGREDIENTS:
250mL of 35% cream
1 cup white sugar
1 cup brown sugar
a lump of butter the size of 1/2 an egg
more or less 1/2 teaspoon vanilla extract (the alcohol-free kind, of course)
METHOD:
Boil cream and sugars together until a spoonful dropped in a glass of icy water forms a ball!.
Add butter and vanilla!.
Remove from heat!.
Beat with a wooden spoon until it thickens!.
Spread in a greased pan big/small enough to make a ~ 2 cm
thick layer!. Chill until firm!. Cut into not-too-big pieces!.
YIELD:
A pan of delight!.
NOTES:
Beating the mixture might tire you out!. You can help the thickening process by placing the pot in a sink that has some cold water at the bottom!.
For baking dessert squares and the like, I learned to line my pans with foil and then oil the foil, so that I later just have to lift the foil out for cutting the food – especially with non-stick pans!.
Store your sucre a la crème in the fridge!.Www@FoodAQ@Com
250mL of 35% cream
1 cup white sugar
1 cup brown sugar
a lump of butter the size of 1/2 an egg
more or less 1/2 teaspoon vanilla extract (the alcohol-free kind, of course)
METHOD:
Boil cream and sugars together until a spoonful dropped in a glass of icy water forms a ball!.
Add butter and vanilla!.
Remove from heat!.
Beat with a wooden spoon until it thickens!.
Spread in a greased pan big/small enough to make a ~ 2 cm
thick layer!. Chill until firm!. Cut into not-too-big pieces!.
YIELD:
A pan of delight!.
NOTES:
Beating the mixture might tire you out!. You can help the thickening process by placing the pot in a sink that has some cold water at the bottom!.
For baking dessert squares and the like, I learned to line my pans with foil and then oil the foil, so that I later just have to lift the foil out for cutting the food – especially with non-stick pans!.
Store your sucre a la crème in the fridge!.Www@FoodAQ@Com