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Bailey's Sugar Fudge

Sucre a la Creme, Sugar Fudge, or Penuche is similar to fudge but has a distinctly different grainy and crumbly texture.




My Mom has been visiting since Wednesday and I am in heaven. I love having her here! Not only is it nice to have someone to chat with,  and it's great to have another adult that appreciates the new recipes I'm always trying. Rather than hearing negative comments and refusals to eat dinner, Mom is always happy to dig into anything I create. We've been brainstorming recipes for the past few days and late one night, I mentioned making Sucre a la Creme. Mom learned how to make sugar fudge from my grandma and I remember always hoping that there would be some fudge when we would go visit my mom's parents. I've never really learned how to make this, so while Mom was making this, I watched attentively. You kinda have to, since this is more of a technique, rather than a recipe.

Late one night, I also suggested we add some Baileys to the fudge. I was looking for a fun St. Patrick's Day recipe and thought fudge laced with Irish cream whiskey would fit the bill. Plus I knew that it would go splendidly with the brown sugar. This isn't your typical fudge. While nice and sweet, the texture is more grainy and the fudge is more crumbly than traditional fudge. The Baileys Irish Cream gave the fudge a wonderful pop of flavour.






Sucre a la Creme- Baileys Sugar Fudge

1 C brown sugar, packed
1 C white sugar
1/2 C Baileys Irish Cream whiskey
1/2 C 35% whipping cream
1 Tbs butter

Line an 8-inch square baking dish with parchment paper.

In a medium sauce pot, combine the sugars, Baileys and cream; whisk together. Bring to a boil over medium heat and cook, stirring constantly, until softball stage (112-116 degrees on candy thermometer).

Remove from heat and stir to help the mixture cool down; about 3 minutes. Add the butter and stir vigorously until the mixture takes on a thick like gravy consistency.

Pour into prepared pan and let cool 2 hrs. Cut into small squares and enjoy!


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