Sister Angèle’s Sugar Fudge
Sister Angèle’s Sugar Fudge
Ingredients
- 1 cup (250 ml) sugar
- 1 cup (250 ml) brown sugar
- 1 cup (250 ml) 35% cream
- 1 teaspoon (5 ml) vanilla extract
- 1 tablespoon (15 ml) unsalted butter
Instructions
- Line the bottom of a 20-cm (8-inch) square pan with plastic wrap or parchment paper, letting it hang over each side.
- In a microwave-safe 2 litres (8 cups) measuring cup, combine the sugar, brown sugar, and cream.
- Cook in the microwave oven for 4 minutes. Stir and cook for 4 minutes (see note).
- Add the vanilla and butter and beat at high speed with an electric mixer until the mixture thickens and loses its gloss, about 2 minutes.
- Spread in the prepared pan, spreading it evenly. Cover and refrigerate for about 30 minutes or until the fudge is firm. Remove from the pan and cut into squares.
Sister Angèle’s Sugar Fudge