Evelyn Chartres Author
Desserts

Candied Nuts

A tasty way to prepare raw nuts and an excellent addition at parties or large gatherings where guests tend to graze as they mingle. For additional flavour, roast your favourite nuts before getting them candied.

Ingredients

  • 1 tablespoon (15 ml) of melted butter
  • 1 tablespoon (15 ml) water
  • 2 teaspoons (10 ml) vanilla extract
  • ¾ cup (180 ml) of brown sugar
  • ½ teaspoon (2.5 ml) of salt
  • ½ teaspoon (2.5 ml) of cinnamon
  • ¼ teaspoon (1.25 ml) of nutmeg
  • ¼ teaspoon (1.25 ml) of ginger
  • 1 egg white
  • 3 cups (750 ml) of nuts

Instructions

  1. In a small bowl mix the melted butter, water, and vanilla extract then set aside.
  2. In another small bowl mix salt, cinnamon, nutmeg, and ginger then set aside.
  3. In an oiled medium saucepan, add egg and beat until light and frothy. Add first bowl and mix until you have a consistent finish then repeat with the contents of the second bowl. Stir until you until you end up with a thick syrup.
  4. At low to medium-low heat add the nuts and stir to get a consistent finish. Maintain over heat and stir every five minutes or so until the coating begins to stick to the nuts. This process may take between 30 to 60 minutes.
  5. Lay out the contents of the saucepan on a non-stick surface. Try to separate the nuts in such a way that they will not clump together. Allow to cool.
  6. Package once the nuts have dried.

Fondue au Fromage

A cheese fondue is one of the better known variants. White wine and cheese slowly melted into a thick dipping sauce. I prefer to use a french baguette to dip, since the hard crust will give you a surface for the forks to bite into.

Be careful not let the cheese come to a boil, that will cause the fondue to curdle. If your cheese fondue is too thick add some wine. Alternatively add more cheese or cornstarch to thicken the fondue.

Ingredients

  • 1½ cups (355 ml) of dry white wine
  • ¾ pound (350 ml) of shredded old cheddar cheese
  • ¼ pound (115 ml) of shredded mozzarella
  • ¼ pound (115 ml) of shredded havarti
  • 2 cloves (10-15 g) of garlic minced
  • 1 teaspoon (5 ml) of nutmeg
  • ¼ teaspoon (1.25 ml) of pepper
  • 2 tablespoons (30 ml) of cornstarch
  • ¼ cup (60 ml) of cognac (optional)
  • 1 French bread baguette

Instructions

  1. Cut baguette into ¼ inch (0.6 cm) slices and set aside.
  2. In a heavy pot add wine, cheese and garlic. Mix and melt contents under low to medium-low heat, careful to never bring cheese to a boil.
  3. Stir occasionally, until you have a consistent finish.
  4. Add nutmeg, pepper and cognac, continue to stir. Add cornstarch as necessary to thicken the sauce.
  5. When ready transfer to the fondue pot, maintain heat and serve.

Grands-Pères à L’Érable

A French-Canadian dessert which is a cake-based dessert cooked in a maple syrup sauce. This dish is popular during the maple syrup harvest and is readily available at any Sugar Shack. Quick and easy to make this dish brings the sweet and distinct flavour of maple to one’s palate. Delicious!

Ingredients

Syrup

  • 1 cup (235 ml) of water
  • 1 cup (235 ml) of maple syrup

Batter

  • 1 cup (235 ml) of all-purpose flour
  • 2 teaspoons (10 ml) of baking powder
  • 2 teaspoons (10 ml) of brown sugar
  • ½ teaspoon (2.5 ml) of salt
  • ½ cup (120 ml) of milk
  • ¼ cup (60 ml) of melted shortening

Instructions

  1. In a bowl, mix all ingredients for the batter until you have a consistent finish. Batter should be able to slide from a spoon, so you may need to add some milk.
  2. In a pot pour water and maple syrup. Bring to a boil.
  3. Drop batter by the spoonful into the sauce. Cover and simmer for 15-20 minutes.
  4. Remove from heat, ready-to-serve.

Sucre à la Crème Moelleux

Soft Sugar Fudge

A soft sugary fudge which is also an easy to make desert. Prepare in less than fifteen minutes, let cool and ready to serve. Goes well with a glass of milk!

Ingredients

  • 1 can (300 ml) of sweetened condensed milk
  • 2 cups (470 ml) of brown sugar
  • 1 cup (235 ml) of melted butter
  • 2 cups (470 ml) of icing sugar

Preparation

  1. In a saucepan mix milk, brown sugar and butter.
  2. On medium-high heat, bring to a boil and maintain at a low boil for five minutes.
  3. Add in icing sugar. Using a hand mixer, stir for five minutes.
  4. Pour fudge onto a greased plate. Let cool for an hour.
  5. Refrigerate for an hour, or until plate and contents firm up.

Sucre à la Crème

Sugar Fudge

Sugar fudge is a sugary dessert which can be tricky to master. Recipes online offer various methods, including the use of thermometers or precise timings.

This recipe covers the method my mother uses to make this dish a reality.  She occasionally checks to see if the fudge is ready before she pours it onto the plate.  This is likely the traditional way of making this recipe come to life!

Ingredients

  • 1 cup (235 ml) of whipping cream
  • 1½ cups of (355 ml) of brown sugar
  • 1 tablespoon (15 ml) of butter

Preparation

  1. Grease a dinner plate.
  2. Add cream, sugar and butter into a large saucepan over medium-high heat.
  3. Stir constantly until mixture begins to boil over.
  4. Reduce heat as necessary to maintain boiling level without it boiling over.  Over time, the mixture will begin to thicken and reduce in size.  Keep stirring from time to time.
  5. To confirm that fudge is ready, dab a bit on a plate while saucepan is removed from heat.  Use a spoon and stir vigorously, if ready fudge will thicken and then harden.  If this does not occur, return saucepan to heating element continue reducing mixture.
  6. When mixture is ready, remove from heat and stir frequently with a spoon until it starts to harden.  When nearly ready, pour onto the plate and allow to cool.
  7. Refrigerate for about an hour, then cut it into bite sized pieces.