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1936 Sucre À La Crème Recipe - Recettes du Québec

1936 Sucre À La Crème Recipe - Recettes du Québec. This is a Classic dessert recipe from Quebec that goes back to the earliest settlers of New France. It's a simple sugar and cream fudge that is a close relative of a Scottish Tablet recipe. The version I make here is from a 1936 cookbook and it makes a super rich and sweet Maple Sucre À la Crème - or maple fudge candy. *There are two schools of thought amongst recipe historians about maple sugar Vs. maple syrup - many contend that when recipes call for 'maple sugar', they are in fact asking for maple syrup. In the end both work, you just need to boil longer when using the syrup; the mixture won't attain the desired temperature until the extra water from the syrup is boiled off, leaving the end result the same.* Ingrédients: 2 tasse de sucre d'érable 1 tasse de crème 1 tasse sucre granulé Mode de Préparation: Faire bouillir le sucre et la crème jusqu'a obtention d'une boule molle dans l'eau froide. Retirer du feu, laisser refroidir un peu, brasser jusqu'à ce que la préparation épaississe, verser dans un moule beurré. Ingredients: 2 cups maple syrup 1 cup 35% cream 1 cup white sugar Method: Boil the cream and sugar until it forms a soft ball in cold water. Remove from the heat, let cool a little. Stir until the preparation thickens, pour into a buttered mold. Notes You want to boil the mixture until it reaches the soft ball stage which is between 235ºF and 240ºF.(some textbooks say that up to 245ºF is still softball) When you remove from the heat you want the mixture to drop to around 110ºF before you start stirring it. #LeGourmetTV #GlenAndFriendsCooking #OldCookbookShow