Zutaten für Sucre A La Creme
- 1 cup light brown sugar, packed
- 1 cup heavy cream
- ½ cup butter
- 1 teaspoon vanilla extract
- Icing Sugar
- Walnuts
- 2 cups white sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
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Zubereitung von Sucre A La Creme
- Combine 1 cup granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water in a medium saucepan over medium heat.
- Stir constantly until the sugar dissolves and the mixture comes to a rolling boil (235-240°F on a candy thermometer).
- Reduce heat to low and simmer for 15 minutes, without stirring, until the mixture reaches 245°F on a candy thermometer (firm-ball stage).
- Remove from heat and carefully pour into a heatproof bowl.
- Add 1/2 cup (1 stick) unsalted butter, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Whisk vigorously until smooth and creamy.
- Stir in 1 cup semi-sweet chocolate chips until melted and incorporated.
- Pour the mixture into an ungreased 8x8 inch baking pan.
- Let cool completely to room temperature (at least 2 hours) before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
66g
Fat
11g
Carbs
5g
