Sugar fudge is a sweet dessert which can be tricky to master. Recipes online offer various methods, including the use of thermometers or precise timings. This variant is mother makes this dish a reality. She occasionally checks to see if the fudge is ready before pouring it onto the plate.
- 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 the mixture boils over.
- Reduce heat as necessary to maintain boiling level without it boiling over. Over time, the mixture will thicken and reduce in size. Keep stirring from time to time.
- To confirm that fudge is ready, dab a bit on a plate while the 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 the saucepan to the heating element and continue reducing mixture.
- When the mixture is ready, remove from heat and stir frequently with a spoon until it begins to harden. When nearly ready, pour onto the plate and allow it 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.