13 oz (1) cn Skim evaporated milk; 2 tb Cornstarch; 1 tb Liquid sugar replacement; 1/2 c Chocolate chips; 3 oz Cream cheese; softened 1 1/2 ts Vanilla extract; Combine evaporated milk, cornstarch, sugar replacement and chocolate chips in saucepan. Cook and stir mixture is thick and chocolate chips are melted. Whip cream cheese until light and fluffy. Beat in chocolate/mixture. Stir in vanilla extract. Turn into buttered 8-in square baking dish. Chill until firm. Cut into 1-in squares. Store in refrigerator. Food Exchange per serving: 1/4 brEAD EXCHANGE; CAL: 1 PIECE: 18; Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand. Brought to you and yours via Nancy O'Brion and her Meal-Master.
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Taste of Quebec ~ Sucre à la crème (Quebec Maple Fudge)
Sweets! Quebeckers are known for their love of sweets. Nothing better exemplifies that than Sucre à la crème. It is incredibly sweet with a melt in your mouth texture that will satisfy even the most ardent sweets lover. Don’t believe me? Scroll down to the recipe and try it yourself!
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Merci et à la prochaine!
Chapters: 0:00 - Intro 0:20 - Making suc a creme 1:39 - Origin? 2:34 - Mix, poor, and chill 4:06 - Vocab 4:20 - Time to eat!
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Today’s vocab is: Saucepan ~ La casserole Maple syrup ~ Le sirop d’érable Cake mold ~ Le moule à gâteau To butter ~ Beurrer Candy thermometer ~ Le thermomètre à bonbons
Nathalie’s notes: -I make this the “old fashioned” way, in a pot on the stovetop. However, there are many microwave recipes. I have not tried it, so please let me know if you do it with this method.
-When you add the vanilla, the mixture will bubble slightly. Do not worry, it’s completely normal.
-Growing up, my mother would sometimes make the sucre à crème and take it off the stove before reaching softball stage. We would use it as a spread on toast… Delicious!!
Recipe: This is the recipe my mother gave me. She found it in a magazine a very long time ago. It was from La Soeur Angèle.
1 Cup Brown Sugar 1 Cup White Sugar 1 Cup Whipping Cream (35% Cream) ¼ Cup Unsalted Butter ¼ Cup Maple Syrup ½ Tsp Vanilla
-Prepare a square mold by liberally buttering the bottom and sides. -Set the vanilla aside. -In a medium saucepan, combine all the ingredients (except the vanilla). -Set a thermometer in the making sure not to let the tip touch the side or the bottom. -Slowly heat the mixture. It will get into a rolling, bubbling mix. Do not mix it. -Keep an eye on the thermometer. When it reaches 240F, remove the pan from the heat. It will be at the softball stage. -Add the vanilla and, using a hand mixer, beat the mixture until it thickens. It will look slightly paler than before you started. -Pour the mixture into the prepared pan, score where you plan to cut - if you want - and place it in the fridge to set. -Once set, unmold and cut into squares.
Enjoy!!
Links: Learn about Soeur Angèle here Cream information: Candy stages: Video ~ Testing for softball stage For candy stage image, originally from @pastrymaestra.com : Origin of Sucre à la crème: (French article)
Filmed & edited by Oskar Hirte of Willowfield Productions
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This creamy, dreamy, melt in your mouth Chocolate Walnut Fudge is the perfect Christmas treat! With a few ingredients, this Chocolate Walnut Fudge comes together in minutes. I am sure you are going to love this easy peasy recipe!
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Homemade Fudge Recipe - Laura Vitale - Laura in the Kitchen Episode 259
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