Recipe courtesy of Chuck Hughes
Show: Chuckmas
Print
Sucre a la Creme with Maldon Salt and Pecans
Total:
1 hr 35 min
Active:
25 min
Yield:
12 squares
Level:
Intermediate
Total:
1 hr 35 min
Active:
25 min
Yield:
12 squares
Level:
Intermediate

Ingredients

  • Oil, for greasing pan
  • 1 1/2 cups/375 ml brown sugar
  • 1 cup/250 ml 35-percent cream
  • 1/2 cup/125 ml sugar
  • 1/2 cup/125 ml maple syrup
  • 1 tablespoon/15 ml butter
  • Pinch salt
  • 1/2 teaspoon/2 ml vanilla extract
  • 1/2 cup/125 ml pecans, toasted and roughly chopped, for garnish
  • Maldon salt, for garnish

Directions

Line an 8-inch (20-cm) square pan with plastic wrap and lightly oil. In a saucepan, combine the brown sugar, cream, sugar, maple syrup, butter and salt 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 237 degrees F (114 degrees C). Add the vanilla extract without stirring. Place the pan in a cold water bath. Cool, without stirring, until the thermometer reads 113 degrees F (45 degrees C), about 20 minutes. Remove the pan from the water bath. Using an electric mixer or a wooden spoon, stir vigorously until the mixture begins to lighten in color and become creamy, 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. Pour immediately into the prepared 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.

Categories:
More from:

Christmas Recipes

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

La Cecina

Recipe courtesy of David Rocco

Tuna Creme Fraiche

Recipe courtesy of Haylie Duff

Butterscotch Pot de Creme

Recipe courtesy of Zoë François

Sauteed Green Beans "A La Bella"

Recipe courtesy of Patti LaBelle

Zesty Spaghetti a la Puttanesca

Recipe courtesy of Nadia G

La Vie En Rose Champagne Cocktail

Recipe courtesy of Bobby Flay

Oven Roasted Potato 'Fries'

Recipe courtesy of Chuck Hughes

Caramelized Pears

Recipe courtesy of Chuck Hughes

Roast Potatoes with Lemon, Rosemary, and Thyme

Recipe courtesy of Hugh Fearnley-Whittingstall

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here