Sucre la creme
This is a French Canadian recipe I begged off of a friend Madeline. She brought it to a dinner party and our eyes rolled back in our heads. It is as rich and decadent as it sounds, simply melts in your mouth. Enjoy!
Ingredients
- 2 cups brown sugar
- 1/2 lb. of butter (1 cup)
- small can of evaporated milk (cupcake size)
- 2 cups icing sugar
Details
Servings 1
Level of difficulty Average
Preparation time 10mins
Cooking time 10mins
Cost Average budget
Preparation
Step 1
Melt the butter. Add the brown sugar and evaporated milk. Let it simmer 8 minutes.
Step 2
Take off stove and pour in the icing sugar, mix well until it is smooth. Pour it in a pan. Cut into 1 inch squares when cool. Enjoy!
You'll also love
-
Mother's Zucchini Bread
4/5
(5 Votes)
-
Mr. Woods Microwave Fudge
4/5
(4 Votes)
-
AUDREY'S FAVORITE FUDGE
4/5
(3 Votes)
-
Blueberry French Toast Casserole
4/5
(1 Votes)
-
Soupe au Pistou
4.2/5
(28 Votes)
-
Creamy Chocolate Fudge
3.9/5
(11 Votes)
-
Vanilla flavored Sugar
3.8/5
(8 Votes)
-
Nanaimo Squares
3.3/5
(25 Votes)
Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
-
In a bowl, mix together the butter, egg yolk, sugar, and salt.
-
Add the flour and mix. Roll into a ball.
-
Chill for 30 minutes.
-
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
-
Dip each ball in egg yolk, and then roll in chopped nuts.
-
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
-
Bake at 340°F/170°C for 12 minutes, or until golden.
-
Remove from oven and let cool.
-
Pour the salted caramel into the center groove,and drizzle with dark chocolate.
-
Enjoy!
Review this recipe