Do you want to know the secrets to a successful sugar cream? Then read this article! It also contains useful information on its nutritional values and on the top 10 best fudges. Focus on this specifically Quebec treat!

the sugar and cream is a very popular product in Quebec and elsewhere in French Canada. Generally, this delicacy is served in the form of small cubes, and essential for the Holiday season. It consists of brown sugar, sugar, cream. You can optionally add butter. You cook the whole until the "small ball", cooled then mixed. The fudge can be very soft or formed into small grains. It has a smooth and silky texture. Sometimes, pieces of walnuts or pecans are added to the recipe. If you want more information about its nutritional values, you can click on this link.

Real crème fraîche is essentially made up of white sugar, cream and brown sugar. A little maple or vanilla extract is added to impregnate it with a pleasant smell, as well as nuts. These are the culinary elements of the sweet treat found in many homes in Quebec. We also add other ingredients such as corn syrup, maple syrup, icing sugar, evaporated milk, butter, marshmallows… You can add white chocolate. However, the real secret of its success lies in the way of preparing it.

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We appreciate the square of sugar cream because it holds well without being hard. In addition, it is melting and its silky texture gives a pleasant sensation in the mouth. It is the size of the sugar crystals that makes fudge, the favorite delicacy of lovers. Practically, the smaller the crystals, the less they are perceived on the tongue, the more its taste seems creamy and smooth. Baking, then whipping after baking, is important to get a good fudge.

We absolutely need cooking to break down the sugar crystals and to cause the evaporation of a certain amount of water contained in the cream. The cooking time will impact the firmness of this delicacy. As the water evaporates, the sugar becomes more and more concentrated and the temperature exceeds 100°C. If there is too much evaporation, when cooking for a long time, the water in the fudge is almost eliminated, and this delicacy may then be too hard.

Conversely, if the cooking time is too short and there is not enough evaporation, a certain amount of water will remain and this changes the firmness of the delicacy. It may become too soft. The temperature must be maintained between 112 and 114°C to ensure that the fudge has the right concentration of sugar and water.

You can cook the fudge in the microwave or on the stove. With the first, the delicacy does not stick to the lowest part of the container during cooking. However, in both cases, the temperature of the fudge must be increased to 100°C and the appearance of bubbles on the surface while stirring gently. However, stirring should be avoided during cooking. A chain reaction is created during the crystallization of sugar. And the sugar molecules will attach to the crystal present in the preparation, which risks becoming grainy.

It is quite possible that sugar crystals will attach to the walls of the cooking vessel. In this case, if you stir the mixture, these can slip into the preparation, thus creating the crystallization of part of the sugar. To avoid this problem and cause the traces of crystals to dissolve, it is advisable to coat the walls of the container with whitewash using a brush immersed in water at the start of cooking.

Succulent fudge is difficult, as are recipes that call for the cream and sugar mixture to boil for a set number of minutes. In practice, it is difficult to accurately assess the cooking time, which will depend on the size of the pan. The larger it is, the more intense the evaporation and the fire. But, the most effective way to control cooking is to measure the temperature, using a candy thermometer.

After cooking, the cream sugar is created, it is the result of the crystallization of the sugar. During this step, it is easy to determine the size of the sugar crystals. Practically, the sugar creates several small crystals which can hardly be perceived on the tongue. To do this, let the mixture cool for fifteen minutes before beating it so that the crystals formed are small. The results of experiments in confectionery prove that the ideal temperature for beating the preparation varies between 43 and 45°C. Normally, this takes place about fifteen minutes after you remove the container from the heat. The delicacy is then hot, but not hot.

Then you let the cream sugar cool, all you have to do is beat it. Using the spoon, you continually stir the mixture until it begins to become thick and matte. It is at this moment that you stop the beating and then pour the cooked delicacy into a mould.