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!
- 1 cup (235 ml) of whipping cream
- 1½ cups of (355 ml) of brown sugar
- 1 tablespoon (15 ml) of butter
- Grease a dinner plate.
- Add cream, sugar and butter into a large saucepan over medium-high heat.
- Stir constantly until mixture begins to boil over.
- 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.
- 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.
- 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.
- Refrigerate for about an hour, then cut it into bite sized pieces.
Sucre à la Crème by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.