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Sucre a la Creme

Sucre à la Crème: A French Canadian Confectionary Symphony

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Embark on a sweet sojourn with our Sucre à la Crème recipe—a delightful homage to the French Canadian culinary heritage. This velvety, melt-in-your-mouth confection, reminiscent of fudge but with a unique texture, captures the essence of Quebec’s rich sugar-making tradition. Join us as we unravel the secrets to crafting Sucre à la Crème, a treat that marries simplicity with decadence, making every bite a journey into the heart of French Canadian sweetness.

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Ingredients:

For Sucre à la Crème:

  • 2 cups granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup chopped walnuts or pecans (optional)

Instructions:

1. Prepare the Pan: a. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.

2. Combine Ingredients: a. In a heavy-bottomed saucepan, combine granulated sugar, brown sugar, heavy cream, butter, and a pinch of salt. b. Stir over medium heat until the sugar dissolves.

3. Bring to a Boil: a. Bring the mixture to a boil, stirring constantly to avoid scorching.

4. Use a Candy Thermometer: a. Attach a candy thermometer to the side of the saucepan and continue cooking until the mixture reaches the soft-ball stage (around 235°F or 118°C).

5. Remove from Heat: a. Remove the saucepan from heat and let it cool for a couple of minutes.

6. Add Vanilla and Nuts: a. Stir in vanilla extract and chopped nuts, if using.

7. Beat Until Thickened: a. Using a wooden spoon or a hand mixer, beat the mixture until it thickens and loses its gloss.

8. Pour into the Pan: a. Pour the Sucre à la Crème into the prepared pan and smooth the top.

9. Cool and Cut: a. Let it cool completely at room temperature. b. Once set, lift the parchment paper to remove the Sucre à la Crème from the pan. c. Cut into squares or diamonds.

Cook Notes and Variations:

Cook Notes:

  • Work quickly once the mixture reaches the soft-ball stage, as it can set rapidly.
  • If the mixture crystallizes, add a tablespoon of hot water and beat until smooth.

Variations:

  • Infuse a hint of maple flavor by adding a tablespoon of pure maple syrup.
  • Experiment with different nuts like almonds or pistachios for added texture.

Keto and Low-Carb Versions:

Keto Version:

  • Substitute erythritol or a similar keto-friendly sweetener for granulated and brown sugar.
  • Use almond or coconut cream in place of heavy cream.
  • Omit nuts or use keto-friendly nuts like macadamia nuts.

Low-Carb Version:

  • Use a low-carb sweetener in place of granulated and brown sugar.
  • Opt for a low-carb nut option like pecans or almonds.
  • Choose a low-carb cream alternative.

Frequently Asked Questions (FAQs):

Q1: Can I use salted butter? A1: It’s best to use unsalted butter to control the saltiness of the Sucre à la Crème.

Q2: Why did my Sucre à la Crème turn grainy? A2: Graininess may occur if the sugar crystallizes. Adding a tablespoon of hot water and rebeating can help smooth it out.

Q3: How do I store Sucre à la Crème? A3: Store in an airtight container at room temperature for up to two weeks, or refrigerate for a longer shelf life.

Q4: Can I freeze Sucre à la Crème? A4: Yes, you can freeze it in an airtight container for up to three months. Thaw in the refrigerator before serving.

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Sucre à la Crème invites you to partake in the symphony of French Canadian sweetness—a harmonious blend of sugar, cream, and the warmth of tradition. As you savor each melt-in-your-mouth square, let it transport you to the cozy kitchens of Quebec, where the art of crafting indulgent confections is passed down through generations. Share this delightful treat with friends and family, and celebrate the sweet moments that life offers. With Sucre à la Crème, relish in the magic of simplicity and the joy found in a perfectly crafted confection. Bon appétit!

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