Sucre à la Crème

Sugar Fudge

Sucre à la Crème

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


  1. Grease a dinner plate.
  2. Add cream, sugar and butter into a large saucepan over medium-high heat.
  3. Stir constantly until the mixture boils over.
  4. 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.
  5. 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.
  6. 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.
  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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