Sucre à la Crème Recipe Recipe [Traditional Quebec Fudge] - Celebration Generation (2024)

FAQs

What is the translation of Sucre a la creme? ›

The literal translation of sucre à la crème is “sugar with cream” and that is just about all there is to it.

Sucre à la crème is a confectionery popular in and originating from French Canada. It is made from cream, sugar and brown sugar that is mixed together, cooked, cooled and then kneaded. Depending on the fineness of the crystals obtained, it can be granular or very soft. The texture is firm enough to cut and hold.

Crème de la crème (French, literally 'cream of the cream') is an idiom meaning "the best of the best", "superlative", or "the very best". It may also refer to: Creme de la Creme (band), a defunct German band.

Sucre la creme is a traditional fudge from the Quebec province of Canada. The ingredients are simple and few, but the result is sweet and delightful! And because this recipe is cooked in the microwave, you're never too far from a quick sugar fix!

Tablet is made of sweetened condensed milk, butter, and sugar, and is thinner, grainier, and more crumbly than fudge. Sucre à la crème leans on heavy cream for fat and is traditionally made with maple syrup or sugar.

Etymology. From Old French çucre, from Old Italian zucchero (or another vernacular of Italy), from Arabic سُكَّر (sukkar), from Persian شکر (šekar), from Sanskrit शर्करा (śárkarā, “ground or candied sugar”, originally “grit, gravel”); see sugar for more details.

The Arabic word was borrowed in Medieval Latin as succarum, whence the 12th century French sucre and the English sugar. Sugar was introduced into Europe by the Arabs in Sicily and Spain.

Too cooked

This fudge was cooked to a temperature of 118 °C (244 °F). At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. The result is hard and brittle fudge.

If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.

What is traditional fudge made of? ›

At its simplest, fudge is a dense, soft candy, often made with sugar and dairy products like butter and milk. Nowadays, fudge is usually flavored with chocolate, but you can utilize pretty much any flavor, such as peanut butter, pumpkin, even birthday cake.

Crème de la crème (French, literally 'cream of the cream') is an idiom meaning “the best of the best” or “the very best”. ♥️♥️😘 . . . .

If you refer to someone or something as the crème de la crème, you mean they are the very best person or thing of their kind.

Crème (or creme) is a French word for 'cream', used in culinary terminology for various preparations: Cream, a high-fat dairy product made from milk. Custard, a cooked, usually sweet mixture of dairy and eggs.

sucre, le ~ (m) sugar, the ~ Noun.