Who can resist a cube of cream fudge? It’s part of Quebec family traditions and culinary heritage, but
sometimes it’s hard to achieve the perfect texture when you make it yourself. To avoid preparing a cream fudge
that’s too hard or too soft, here are some tips to help you succeed every time—and have it be just like
your grandmother used to make.
Basic ingredients
Classic cream fudge is made of sugar, brown sugar, butter and cream. They are the same simple ingredients used
for generations.
Check out our recipe: Cream fudge
Cook at the right temperature
Use your thermometer! It is essential to reach a precise temperature in order to obtain the perfect cream fudge. A
temperature of 114° to 115°C (237° to 239°F) must be achieved exactly. If the
temperature rises further, the preparation will lose too much water and you will get a cream sugar that’s too
hard. On the other hand, if the temperature is lower, the cream sugar will contain too much water and will be soft.
Cook the sugar in the cream over low or medium-low heat. Be careful; the temperature rises very slowly at first and
picks up speed towards the end. Pay attention to your thermometer throughout the cooking time.
Do not stir while cooking
While it may be tempting, don’t stir the sugar with cream as it heats up. Once the ingredients are mixed and
the butter has melted in the pan, stop everything. By stirring during cooking, you could cause sugar
crystals to form.
Let cool until the right time
It is not enough to reach the right temperature during cooking; it is also necessary to let the preparation cool to
43° to 50°C (110° to 122°F) before finally stirring. It is possible to cool the
preparation faster by placing your bowl in an ice bath, but it is more likely to crystallize. It’s better to
simply remove the pan from the heat.
Stir non-stop
It’s time for the elbow grease! Once the preparation is warm, whisk without stopping. You can do this with a
wooden spoon for about 5 to 10 minutes or an electric mixer for 2 to 3 minutes. Stir until the cream sugar is shiny
and smooth and silky. If you want to incorporate nuts or other toppings, add them at the very end of this step.
Prepare your mould
Once the cream fudge is cooled and whipped, the mould in which you will freeze it should already be prepared. Take
advantage of the cooking time to butter the mould and line it with parchment paper so that the fudge is easy to
unmould and cut into squares.
How to save your cream fudge
Mess up your cream fudge cooking? Don’t throw it away! Here’s how to save it:
If overcooked: Return it to a saucepan with 45 to 60 ml (3 to 4 tbsp) of 35% cream and bring it
to a boil again, stirring until the sugar is perfectly melted. Then boil without stirring until the thermometer
reads 114° to 115°C (237° to 239°F).
If undercooked: Return to a saucepan with 15 to 30 ml (1 to 2 tbsp) of 35% cream and bring it
to a boil again, stirring until the sugar is perfectly melted. Then boil without stirring until the thermometer
reads 114° to 115°C (237° to 239°F).