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This classic Quebec treat is warm, cozy, and always wows your friends. You’ll be surprised how easy it is to make!
The first time I made Soeur Angèle’s sugar fudge was during the holidays. Ever since, my family keeps asking for it as soon as the leaves start turning.
Tasty Ingredients
- 250 ml 35% cream: brings all that creaminess and richness. Don’t swap for low fat, it just won’t be the same.
- 15 ml unsalted butter: toss it in at the end and you’ll get a glossy, perfect texture. If you’ve got European-style butter, use it for a richer vibe.
- 250 ml brown sugar: gives that deep caramel flavor. Go for fresh, soft brown sugar so you don't end up with lumps.
- 5 ml pure vanilla extract: adds a lovely boost to the flavor. If you can get Madagascar vanilla, it tastes extra fancy.
- 250 ml white sugar: for sweetness and that just-right fudge texture. Fine sugar melts best.
Step-by-Step Directions
- Cutting it up:
- Let it chill until it’s firm, then lift it from the pan by the paper edges and cut into squares. A good, sharp knife makes this easy.
- Molding and cooling:
- Pour the mix into your pan right away. Smooth it out—the fudge sets fast so you gotta move quick. Pop it in the fridge for half an hour (covered). Now let it get nice and solid.
- Add the tweaks:
- When your mixture’s hot, dump in the vanilla and butter. Whip with a hand mixer. The key? Keep whipping till it thickens up and loses the shine—about two minutes.
- Second cook:
- Pop everything back in the microwave for another four minutes. It should go a little thicker and turn golden. That’s how you get that classic sugar crystallize moment.
- First cook:
- Microwave on full blast for four minutes. Pull it out and stir really well, so it all heats evenly.
- Mix everything:
- In a big (2-liter) microwave-safe bowl, stir up your white sugar, brown sugar, and all the cream. Make sure there’s lots of space; it’ll bubble up as it cooks.
- Prep the pan:
- Line a square pan (about 20cm) with parchment or plastic wrap. Leave extra hanging over the sides so you can lift the fudge out later. Keeps it from sticking!
Soeur Angèle’s sugar fudge takes me right back to those Sunday afternoons with my grandma. She’d always have a sweet treat after lunch. And when you’re making this, the smell fills your kitchen—it just screams Quebec comfort for me.
Storage Tips
Keep your sugar fudge in a sealed container and layer with parchment between pieces so they don’t stick. They’ll stay good on the counter for about a week. If you want, freeze it up to 3 months—just wrap it well. To serve, let it thaw on the counter for a few hours.
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Fun Twists and Swaps
Jazz this up by adding 125 ml of chopped pecans or walnuts for crunch. For a holiday feel, use 30 ml of dark rum or swap in 15 ml maple extract instead of vanilla. Like things less sweet? Switch 60 ml of your sugar for pure maple syrup; it adds awesome flavor.
Awesome Pairings
These fudge squares go great with a strong coffee—the bitter and sweet just work. Or, break up a couple on top of some vanilla ice cream and toss on some fresh berries for a next-level dessert. At parties, pile these on your dessert table right between the meat pies and doughnuts for the full Quebec feast.
Frequently Asked Questions
- → Can I swap heavy cream with light cream?
Heavy cream is best for that rich, creamy texture. Using a lighter cream might change the final result.
- → How do I know when it's ready to whip?
It's ready once the cooking is done and the mixture starts thickening slightly. Whip it right after adding the vanilla and butter.
- → Can I use another kind of sugar?
The mix of white sugar and brown sugar gives the perfect flavor and texture. Feel free to experiment but be aware the texture might vary.
- → How should I store the sugar squares?
Keep them in an airtight container at room temperature or in the fridge for around a week.
- → Why do I need to whip the mixture?
Whipping adds air, making the texture lighter and keeping it from being too dense.