At Jourdain we are very pampered by our customers. We receive small attentions in different forms. Whether it is comforting words, a thoughtful gesture or delicious sweets. Ms. Cécile Ouellet is one of those people who regularly spoil us.  Not only is she a customer, but she is also the mother of our employee Alix. She has a passion for pastry and bakes us treats of all kinds. You may even have had the opportunity to taste some at one of our holiday events a few years ago. We asked Ms. Ouellet if she was willing to share some of her recipes with us and she kindly agreed.  

A classic recipe that I make regularly for the pleasure of young and old. I got it from my mother who, during my childhood, tried to make it almost every Sunday afternoon. She has shared the secrets of her success with me and it is my pleasure to share them with you.

Mom's Sugar Fudge (Adrienne)

Ingredients:

1 liter (4 cups) light brown sugar

475 ml (2 cups) 35% cooking cream

45 ml (3 tbsp) salted butter or semi-salt

Preparation:

Beforehand, butter a 20.5 cm x 20.5 cm (8 in X 8 in) square pan.

Keep about 10 cm (4 in) of very cold water in the kitchen sink to stop the cooking process the sugar mixture (I don't use a candy thermometer).

In a heavy-bottomed saucepan over medium heat, bring all the ingredients to a boil.

Still on medium heat, let the mixture cook while stirring regularly with a whisk until the syrup reduces a little and forms large bubbles (approx. 15-16 minutes).

At this time, put a small amount (approx. 2 tbsp) of the syrup obtained in a small bowl and stir it vigorously to check its consistency. If it still looks like caramel after 45 seconds, put it back in the pan and continue cooking for 1 to 2 minutes. Repeat the operation until it begins to thicken.

Then, place the pan in the reserved cold water in the sink and stir the syrup with the whisk until crystallization begins. Be careful, just enough so that it is still liquid so that you can pour the sugar obtained evenly into the buttered mold. Use a spatula to scrape the bottom and the edges of the pan well.

Let cool at least 60 minutes before cutting the sugar fudge into small pieces and place in an airtight container. Use parchment paper to separate the candy layers so they don't stick on top of each other.

Sugar fudge squares keep well in the fridge or freezer.