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Sucre à la crème
Back to Recipes & MoreIngredients
- 1 cup (200 g) Redpath ® Granulated Sugar
- 1 cup packed (220 g) Redpath® Golden Yellow Sugar
- 1 cup (250 mL) heavy cream (35%)
- 1 teaspoon (5 mL) vanilla extract
- 1 tablespoon (14 g) unsalted butter
Instructions
Step 1
Line the bottom of an 8x8 square pan with plastic wrap or parchment paper, letting it hang over each side.
Step 2
In a microwave-safe bowl, combine the sugars and cream, stirring together to combine.
Step 3
Cook in the microwave for 4 minutes, then stir and cook for another 4 minutes. Note: The cooking time may vary depending on the wattage of the microwave you use.
Step 4
Add the vanilla and butter and beat at high speed with an electric mixer until it thickens and loses its gloss, about 2 minutes.
Step 5
Spread in the prepared pan, spreading it evenly. Cover and refrigerate for about 30 minutes or until the fudge is firm. Remove from the pan and cut into squares.
