Sucre A La Creme With Maldon Salt And Pecans Recipes

SUCRE A LA CREME

Steps:

• In a large microwave-safe bowl, stir together the white sugar, brown sugar and cream. Cook at full power for 10 minutes, stirring twice. Let stand for 5 minutes.
• Use an electric mixer on low speed to beat the mixture for 4 minutes. Pour into a buttered 8 inch square glass baking dish. Refrigerate for 1 hour or until firm. Cut into squares when set.

SUCRE A LA CREME WITH MALDON SALT AND PECANS

Steps:

• Line an 8-inch (20-cm) square pan with plastic wrap and lightly oil.
• In a saucepan, combine the brown sugar, cream, sugar, maple syrup, butter and salt and bring to a boil, stirring with a wooden spoon to dissolve the sugar. Attach a candy thermometer in the center of the pan and simmer over medium heat without stirring until the thermometer reads 237 degrees F (114 degrees C). Add the vanilla extract without stirring.
• Place the pan in a cold water bath. Cool, without stirring, until the thermometer reads 113 degrees F (45 degrees C), about 20 minutes.
• Remove the pan from the water bath. Using an electric mixer or a wooden spoon, stir vigorously until the mixture begins to lighten in color and become creamy, 2 to 3 minutes. Please note that if you whip too much, the sugar and cream mixture will harden before you have time to pour it into the pan.
• Pour immediately into the prepared pan and smooth with a spatula. Garnish with crushed toasted pecans and Maldon salt. Cover with plastic wrap. Let cool for about 1 hour at room temperature or 30 minutes in the refrigerator. Remove from the pan and remove from the plastic wrap. Cut into squares. Store in an airtight container.

SUCRE A LA CREME

Steps:

• Combine first 3 ingredients in a saucepan and heat, stirring, until boiling.
• Reduce heat and simmer for 15 minutes.
• Remove from heat.
• Add remaining ingredients and mix.
• spread into ungreased 8x8 inch pan.
• Cool to room temerature and then cut into squares.

SUCRE LA CREME

Steps:

• In a large microwave-safe bowl, stir together the white sugar, brown sugar and cream; cook at full power for 10 minutes, stirring twice; let stand for 5 minutes.
• Use an electric mixer on low speed to beat the mixture for 4 minutes.
• Pour into a buttered 8 inch square glass baking dish & refrigerate for 1 hour or until firm; cut into squares when set.

SUCRE A LA CREME (QUEBECOIS VANILLA FUDGE)

Steps:

• Heat sugar and evaporated milk on medium heat till it reaches 240F on a candy thermometer.
• Take off the heat and add the butter and nuts.
• Put the pan in cold water and stir for 7-10 minutes, until the texture changes.
• Cool in a buttered 14" dish.
• Refrigerate.

SUCRE A LA CREME WITH MALDON SALT AND PECANS

Steps:

• Line an 8-inch (20-cm) square pan with plastic wrap and lightly oil.
• In a saucepan, combine the brown sugar, cream, sugar, maple syrup, butter and salt and bring to a boil, stirring with a wooden spoon to dissolve the sugar.
• Attach a candy thermometer in the center of the pan and simmer over medium heat without stirring until the thermometer reads 237 degrees F (114 degrees C).
• Add the vanilla extract without stirring. Place the pan in a cold water bath. Cool, without stirring, until the thermometer reads 113 degrees F (45 degrees C), about 20 minutes. Remove the pan from the water bath.
• Using an electric mixer or a wooden spoon, stir vigorously until the mixture begins to lighten in color and become creamy, 2 to 3 minutes. Please note that if you whip too much, the sugar and cream mixture will harden before you have time to pour it into the pan.
• Pour immediately into the prepared pan and smooth with a spatula. Garnish with crushed toasted pecans and Maldon salt.
• Cover with plastic wrap. Let cool for about 1 hour at room temperature or 30 minutes in the refrigerator. Remove from the pan and remove from the plastic wrap. Cut into squares. Store in an airtight container.