Скачать или смотреть Taste of Quebec ~ Sucre à la crème (Quebec Maple "Fudge")

Sweets! Quebeckers are known for their love of sweets. Nothing better exemplifies that than Sucre à la crème. It is incredibly sweet with a melt in your mouth texture that will satisfy even the most ardent sweets lover. Don’t believe me? Scroll down to the recipe and try it yourself!

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Merci et à la prochaine!

Chapters:
0:00 - Intro
0:20 - Making suc a creme
1:39 - Origin?
2:34 - Mix, poor, and chill
4:06 - Vocab
4:20 - Time to eat!

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Today’s vocab is:
Saucepan ~ La casserole
Maple syrup ~ Le sirop d’érable
Cake mold ~ Le moule à gâteau
To butter ~ Beurrer
Candy thermometer ~ Le thermomètre à bonbons

Nathalie’s notes:
-I make this the “old fashioned” way, in a pot on the stovetop. However, there are many microwave recipes. I have not tried it, so please let me know if you do it with this method.

-When you add the vanilla, the mixture will bubble slightly. Do not worry, it’s completely normal.

-Growing up, my mother would sometimes make the sucre à crème and take it off the stove before reaching softball stage. We would use it as a spread on toast… Delicious!!

Recipe:
This is the recipe my mother gave me. She found it in a magazine a very long time ago. It was from La Soeur Angèle.

1 Cup Brown Sugar
1 Cup White Sugar
1 Cup Whipping Cream (35% Cream)
¼ Cup Unsalted Butter
¼ Cup Maple Syrup
½ Tsp Vanilla

-Prepare a square mold by liberally buttering the bottom and sides.
-Set the vanilla aside.
-In a medium saucepan, combine all the ingredients (except the vanilla).
-Set a thermometer in the making sure not to let the tip touch the side or the bottom.
-Slowly heat the mixture. It will get into a rolling, bubbling mix. Do not mix it.
-Keep an eye on the thermometer. When it reaches 240F, remove the pan from the heat. It will be at the softball stage.
-Add the vanilla and, using a hand mixer, beat the mixture until it thickens. It will look slightly paler than before you started.
-Pour the mixture into the prepared pan, score where you plan to cut - if you want - and place it in the fridge to set.
-Once set, unmold and cut into squares.

Enjoy!!

Links:
Learn about Soeur Angèle here https://soeurangele.com/a-propos/
Cream information: https://www.myrecipes.com/extracrispy...
Candy stages: https://www.thespruceeats.com/soft-ba...
Video ~ Testing for softball stage    • Soft Ball Stage 235 F (118 C)  
For candy stage image, originally from @pastrymaestra.com : https://sugargeekshow.com/recipe/home...
Origin of Sucre à la crème: (French article) https://www.ledevoir.com/opinion/chro...

Filmed & edited by Oskar Hirte of Willowfield Productions