Ingredientes para Sucre A La Creme Quebecois Vanilla Fudge
- Brown Sugar
- Carnation Evaporated Milk
- 1/2 cup (1 stick) unsalted butter
- Nuts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sucre A La Creme Quebecois Vanilla Fudge? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Sucre A La Creme Quebecois Vanilla Fudge
- In a heavy-bottomed saucepan, combine the sugar, cream, butter, corn syrup, and salt. Stir constantly over medium heat until the butter is melted and the sugar is dissolved.
- Increase the heat to medium-high and continue to stir constantly, ensuring the mixture doesn't burn. The mixture will reach a soft-ball stage (235°F/113°C) on a candy thermometer. This is crucial for the creamy texture.
- Remove from heat and carefully stir in the vanilla extract. Be cautious, as the mixture will be very hot.
- Pour the mixture into a buttered 8x8 inch baking dish. Let it cool completely at room temperature (at least 2-3 hours) before cutting.
- Once cooled, cut into small squares. The fudge will continue to firm up as it cools.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
3386g
Fat
36g
Carbs
285g
