Recipe courtesy of Chuck Hughes
and
Chuck Hughes
Recipe courtesy of Chuck Hughes
and
Chuck Hughes
Watch how to make this recipe.
Sucre a la Creme with Maldon Salt and Pecans
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- Level: Intermediate
- Total: 1 hr 35 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 12 squares
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 263
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 0 g
- Sugar
- 37 g
- Protein
- 1 g
- Cholesterol
- 31 mg
- Sodium
- 162 mg
- Level: Intermediate
- Total: 1 hr 35 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 12 squares
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 263
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 0 g
- Sugar
- 37 g
- Protein
- 1 g
- Cholesterol
- 31 mg
- Sodium
- 162 mg
Ingredients
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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.
