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Sucre À La Crème with Maldon Salt and Pecans

Sucre À La Crème with Maldon Salt and Pecans
Prep Time
15 min
Cook Time
10 min
Yields
12 servings

These fudgy maple squares are covered in savoury toasted pecans!

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ingredients

Sucre À La Crème

1
cup 35% cream
½
cup maple syrup
1 ½
cup brown sugar
½
cup sugar
1
Tbsp butter
A pinch of salt
½
tsp vanilla extract

Garnish

½
cup pecans, toasted and roughly chopped
Maldon salt
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directions

Step 1

For the sucre à la crème, line a 20-cm (8-inch) square pan with plastic wrap and lightly oil.

Step 2

In a saucepan, combine all the ingredients except for the vanilla extract and bring to a boil, stirring with a wooden spoon to dissolve the sugar. Attach a candy thermometer in the center of the pan and simmer over medium heat without stirring until the thermometer reads 114 C (237 F). Add the extract without stirring.

Step 3

Place the pan in a cold water bath. Cool, without stirring, until the thermometer reads 45 C (113 F), about 20 minutes.

Step 4

Remove the pan from water. Using an electric mixer or a wooden spoon, stir vigorously until the mixture begins to lighten in color and become creamy, about 2 to 3 minutes. Please note that if you whip too much, the sugar and cream mixture will harden before you have time to pour it into the pan.

Step 5

Pour immediately into the pan and smooth with a spatula. Garnish with crushed toasted pecans and Maldon salt. Cover with plastic wrap. Let cool for about 1 hour at room temperature or 30 minutes in the refrigerator. Remove from the pan and remove from the plastic wrap. Cut into squares. Store in an airtight container.

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