Delicious Creamy Sugar

This classic Quebec treat has a cozy vibe that always wows guests. You won't believe how easy it is to throw together.

The first time I made Sister Angèle's version was over the holidays and now my folks start asking for it as soon as fall rolls in.

Irresistible Ingredients

• 15 ml unsalted butter: Gives a shiny, smooth finish right at the end. European butter's higher fat content bumps it up a notch.
• 5 ml pure vanilla extract: Makes everything smell and taste just right. Madison vanilla tastes extra fancy, but any pure one works.
• 250 ml 35% cream: Adds all the creamy richness you want in this candy. Don't go for lighter cream or it won't set right.
• 250 ml brown sugar: For that deeply caramel flavor. Use fresh, soft brown sugar to avoid any lumps.
• 250 ml white sugar: Delivers the classic sweetness and helps nail that signature fudge texture. Fine sugar mixes in easiest.

Step-by-Step Directions

Cut & portion:

Once it's all set and cold, lift out your fudge using the edges of the paper, then slice it into whatever size squares you want. A sharp knife helps.

Cooling & setting:

Pour the thickened mix into your ready pan and spread it quick so it evens out—this stuff sets fast. Toss a cover on top, chill about 30 minutes, and you're good to go.

Whipping & finishing:

Add in your vanilla and cold butter to the hot mix, then beat it with a mixer until it goes nice and matte, about two minutes. This makes it extra creamy.

Second nuking:

Back in the microwave for four more minutes. It'll thicken up and get a lovely golden color. This is when the sugar does its crystal magic.

First nuke:

Blast the mix on high for four minutes. Then stir so you don't get weird hot spots or burnt edges.

Mixing ingredients:

In a big microwaveable bowl—at least two liters—dump in white sugar, brown sugar, and cream. Bigger is better because this bubbles up quick.

Prepping your pan:

Line a square pan (about 8 inches) with parchment or plastic wrap, and leave enough hanging over so you can pull it out later. This saves you from sticky disasters.

This version always brings back Sundays at my grandma's. She'd whip up a batch just for us after dinner. That cozy smell in the kitchen is pure Quebec comfort.

Storage & Keeping Fresh

Stack your fudge in an airtight jar or container with parchment in between layers so nothing sticks. At room temp, it's good up to a week, or freeze for three months if you wrap it tight. Let it thaw out on the counter for a few hours before digging in.

Pin it

Switch-Ups & Twists

Jazz it up with 125 ml chopped pecans or walnuts if you like some crunch. Want holiday vibes? Swap 30 ml dark rum or 15 ml maple extract for the vanilla. For less sugar but just as much flavor, use 60 ml pure maple syrup instead of the same amount of sugar.

Perfect Pairings

Pair those fudge squares with strong black coffee for the best sweet-bitter combo. Or crumble a few over vanilla ice cream and toss on some fresh berries for a next-level dessert. For parties, pop them onto your dessert board next to pies and donuts for an all-out Quebec treat table.

Frequently Asked Questions

→ Can I swap heavy cream with a lighter version?

Heavy cream works best because it gives a rich and smooth texture. Using a lighter cream may change the final result.

→ How do I know when to whisk the mixture?

The mixture is ready to whisk when cooking is done, and it starts to thicken slightly. Whisk right after adding vanilla and butter.

→ Can I use a different type of sugar?

The combo of white sugar and brown sugar gives a great balance of taste and texture. You can try alternatives, but the texture might change.

→ What’s the best way to store the squares?

Keep the squares in an airtight container at room temperature or in the fridge for about a week.

→ Why is whisking important?

Whisking adds air to the mix, giving it a lighter texture and helping it turn out less dense.