does anyone have an old recipe for "surcre le creme"? my mum used to make it, it is my best memory of her.

Question

My mother is from Quebec City, PQ. She used to make this "fudge" for me when I was little, I am 45 now so this would be nearly 40 years' ago. It is a favourite of Eastern Canadians (to the best of my recollection) I live in the West now. If anyone can help I would really appreciate it, my Mum is not well and cannot remember. Thanks

Answer 1

Hi hope this helps for you..


Sucre à la creme
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Dreamy squares of maple or vanilla fudge have always played a
sweet note during the Christmas season. There was always a "ma"tante (aunt) or a marraine (godmother) who made an ancient recipe for teeth tingling satisfaction. Sucre à la creme means sugar cream, the basic components of this holiday treat. Most of the fudge recipes I investigated involved little or few ingredients. It is upon instruction one may become lost in translation.

Knowing exactly when fudge is ready is key. A candy thermometer plays the most active role in detecting soft ball stage, leaving mixing with a good old fashioned wooden spoon and intuition as the intimidating actions.

This is the recipe I follow to produce maple fudge or sucre à la creme. It is adapted from The Canadiana Cookbook.

1 cup maple syrup

3 c light brown sugar

1 c sugar

2 tbsp baking powder

1 cup milk and

1 c 35% cream or 2 c 15% cream

1 tbsp butter

3 tsp vanilla

Walnuts

Place all ingredients except the last three in a large saucepan. Cook over medium heat, stirring constantly. The syrup will swell at the beginning of cooking, but it will soon go down.

The fudge will be done when a candy thermometer reaches 240 degrees F or when a drop of it in cold water remains soft (I have yet to try this trick). Let the fudge cool, then add butter, vanilla and nuts, and stir until creamy. Spread into a buttered pan and let set.

*As you can detect from the itemized list of ingredients, sucre à la creme is extremely sweet. When you are ready to cut the treat into squares, keep this in mind. A square of fudge should be no larger than 1 inch by 1 inch. Enjoy in moderation.

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give my best regards to your mum...

Answer 2

1 cup white sugar
1 cup brown sugar
1 cup 35% cream

put in a large pot and boil. With a candy thermometer, check, it has to come up to soft ball. When it does, take a glass with cold water, and with a spoon, put a drop of the hot liquid in the cold water. It should make a soft ball.
Then take it off the heat and stir it. Keep stirring till it changes colour. It will take a lighter colour when cooling. Then right away put it on a cookie sheet or a baking pan and keep stirring till it just about start to take. Then press it in a square and cut in bite size squares.