SUCRE À La CRÈME Aka BUTTER & CREAM FUDGE

Submitted by clubfoody

"This traditional Holiday sweet from Québec can be enjoy after a meal or anytime you want a treat! VIDEO https://www.youtube.com/watch?v=NTUnNDpENwA"

 

• Ready In: 12mins
• Ingredients: 8
• Yields: 15 squares

ingredients

• 2 cups brown sugar, sifted
• 1 cup icing sugar, sifted
• 1 tablespoon unbleached all-purpose flour
• 1⁄2 teaspoon cream of tartar, sifted
• 2 tablespoons butter (plus more to grease container)
• 1⁄2 cup heavy cream
• 1⁄2 teaspoon pure vanilla extract (substitute maple extract)
• 1⁄4 cup walnuts, chopped

directions

1. In a 4-liter bowl microwave-proof, combine butter and cream. Cook on “High” for 1 minute. Stir in brown sugar, icing sugar, flour and cream of tartare. Transfer back to the microwave and cook on “High” for 2 minutes, stirring half way through cooking. Add vanilla and stir again. Cook on “High” for 4 to 4 ½ minutes, stirring half way through.
2. To know if it’s ready, take a very small amount of butter & cream fudge and drop it in cold water. If it forms a small ball and seizes then it’s ready otherwise, return it to the microwave for another 30 seconds. Add chopped walnuts, stir quickly and transfer to a greased bowl 9 x 4 (loaf pan) or silicone square mold. Let it cool for 30 minutes before chilling in the fridge until set and firm, about 2 hours. Cut into squares and serve.