Evelyn Chartres Author

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.

CC BY-SA 4.0 Sucre à la Crème by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

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