Sucre à la Crème • Butter & Cream Fudge Recipe - Episode 272

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness while reducing dairy.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

butter

🥗Healthier: margarine

💰Cheaper: oil

Margarine provides similar texture.

chopped nuts

🥗Healthier: seeds

💰Cheaper: omit

Seeds can add crunch without allergens.

Sift together brown sugar, icing sugar, unbleached all-purpose flour, and cream of tartar in a bowl.

In a microwavable bowl, add butter and heavy cream.

Microwave the bowl on high for 1 minute.

Remove the bowl from the microwave and add brown sugar to the cream mixture.

Add the sifted icing sugar, flour, and cream of tartar mixture and stir until well blended.

Transfer the bowl back to the microwave and cook for 2 minutes on high.

Stir the mixture and cook for another 2 minutes on high.

After 2 minutes, carefully remove the bowl from the microwave, being cautious as it may be hot.

Add pure vanilla extract and stir well.

Microwave for an additional 2 minutes on high.

After the final cooking time, remove from the microwave and perform a readiness test by dropping a tiny amount of the mixture into a glass of cold water.

If the mixture seizes in the cold water, it is ready. If not, microwave for an additional 30 seconds and repeat the test until ready.

(Optional) Add walnuts to the mixture and stir rapidly to combine.

Quickly pour the butter and cream fudge into a lightly greased silicone mold or a small glass dish.

Tap the mold or dish a couple of times to compact the fudge.

Let the fudge cool for about 30 minutes before transferring it to the fridge for 2 hours or until hard and set.

Once set, unmold the fudge and cut it into squares for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens