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Monday, March 10, 2014

Sucre a la Creme- Baileys Sugar Fudge

Sucre a la Creme, or Sugar Fudge, is similar to fudge but has a distinctly different grainy and crumbly texture.

Hun... What's for Dinner?: Sucre a la Creme- Baileys Sugar Fudge- similar to fudge with a distinctly different grainy and crumbly texture.


My Mom has been visiting since Wednesday and I am in heaven. I love having her here! Not only is it nice to have someone to chat with when Hubby is at work, it's great to have another adult that appreciates the new recipes I'm always trying. Rather than hearing negative comments and refusals to eat dinner, Mom is always happy to dig into anything I create. We've been brainstorming recipes for the past few days and late one night, I mentioned making Sucre a la Creme. Mom learned how to make sugar fudge from my grandma and I remember always hoping that there would be some fudge when we would go visit my mom's parents. I've never really learned how to make this, so while Mom was making this, I watched attentively. You kinda have to, since this is more of a technique, rather than a recipe.

Late one night, I also suggested we add some Baileys to the fudge. I was looking for a fun St. Patrick's Day recipe and thought fudge laced with Irish cream whiskey would fit the bill. Plus I knew that it would go splendidly with the brown sugar. This isn't your typical fudge. While nice and sweet, the texture is more grainy and the fudge is more crumbly than traditional fudge. The Baileys Irish Cream gave the fudge a wonderful pop of flavour.

Hun... What's for Dinner?: Sucre a la Creme- Baileys Sugar Fudge- similar to fudge with a distinctly different grainy and crumbly texture.




Sucre a la Creme- Baileys Sugar Fudge
printable version

1 C brown sugar, packed
1 C white sugar
1/2 C Baileys Irish Cream whiskey
1/2 C 35% whipping cream
1 Tbs butter

Line an 8-inch square baking dish with parchment paper.

In a medium sauce pot, combine the sugars, Baileys and cream; whisk together. Bring to a boil over medium heat and cook, stirring constantly, until softball stage (112-116 degrees on candy thermometer).

Remove from heat and stir to help the mixture cool down; about 3 minutes. Add the butter and stir vigorously until the mixture takes on a thick like gravy consistency.

Pour into prepared pan and let cool 2 hrs. Cut into small squares and enjoy!


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5 comments:

Sheena @ Hot Eats and Cool Reads said...

Thanks looks so fantastic! Pinning!

Terry Duncan said...

Yummo!

Michelle Meche said...

Adding Baileys sounds great! Forget green, this is my kind of St. Patrick's day treat!
Thank you for sharing, Cindy.

Sandi said...

What a simple and fun recipe. I love Baileys and I can just imagine this candy is a great way to enjoy the same flavor.

Anonymous said...

Ok seriously?! Two of my favourite things and not to mention both from my heritage! I have never seen two great heritages come together since my grandparents;). Trying tonight. Thanks for sharing!