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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Ingredients
- 2 cups Granulated sugar
- 1 cup Packed brown sugar
- 1 tablespoon Unsalted butter
- 1 cup Heavy cream (35%)
- 1 teaspoon Vanilla extract
Directions
Step 1
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.
Step 2
In a medium, heavy-bottomed saucepan, combine the granulated sugar, brown sugar, butter, and heavy cream.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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
| Serving size | (236.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 816.2 |
| Total Fat 87.5g | 0% |
| Saturated Fat 54.4g | 0% |
| Cholesterol 307.6mg | 0% |
| Sodium 82.8mg | 0% |
| Total Carbohydrate 6.6g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 6.6g | |
| Protein 5.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 156.1mg | 0% |
| Iron 0.1mg | 0% |
| Potassium 177.4mg | 0% |
Source of Calories