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

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.

Give a quick mix to loosen the ingredients at the beginning.

Heat the mixture until it reaches 240 degrees Fahrenheit, known as the softball stage, which can take 20 to 30 minutes.

Generously butter the mold while the mixture heats up, but do not walk away from the pot as it can heat up quickly.

Once the mixture reaches the right temperature, take it off the heat.

Add vanilla extract to the mixture.

Use a hand mixer to beat the cream mixture for 3 to 5 minutes until it thickens and lightens in color.

Trace lines with a knife in the mixture to help cut the squares once set.

Let the mixture sit in the fridge for about an hour before cutting it into squares.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens