Friday, December 17, 2010

Sucre à la crème au sirop d'érable - Fudge cream with maple syrup

Sucre à la crème is a French Canadian (Québecois) sweet popular for Christmas time especially when some maple syrup is added to it!

Here is what you will need to have approx. 36 tablets:
- 400 ml cream 35%
- 450 ml (400 g) brown sugar
- 2 tbsp sugar
- 8 tbsp maple syrup (optional: just to add a Canadian/Christmas flavor/sensation to it, but it tastes great without it as well)

Step 1:
In a saucepan (large enough as it rises and becomes almost double when it boils), mix all the ingredients together.

Step 2:
Put on high heat and mix well till you get a color similar to the picture.

Step 3:
Let it boil while still mixing. In the beginning you will get a color similar to the picture.

Step 4:
Lower the heat, almost to medium, and let it boil while stirring from time to time for approx. 20-25 minutes.

Step 5:
Test if it is ready by letting drops fall from the stirring spoon. If the drop freezes/hangs on/from the spoon then your mixture is ready.

Step 6:
Take the mixture off the stove top and using a mixer on high speed, beat the mixture well till it has a consistency similar to the picture. Just don't let it cool because it will become hard and you won't be able to pour it in the pan/mold. 
Step 7:
Have approx. a 20x20 (area around 400 square cm) pan/mold ready with baking paper.

Step 8:
Pour the mixture into the pan/mold while it is still warm.

Step 9:
Flatten the mixture in the pan/mold and let it cool.

Step 10:
After it is completely cooled down, cut it into small squares. The mixture should give around 36 squares.

Enjoy it and Merry Christmas! :)

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