Recipe courtesy of Chuck Hughes and Chuck Hughes
Save Recipe Print
Total:
1 hr 35 min
Prep:
25 min
Inactive:
1 hr
Cook:
10 min
Yield:
12 squares
Level:
Intermediate

Ingredients

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Creme Brulee

Recipe courtesy of Alton Brown

Creme Brulee

Recipe courtesy of Ina Garten

Chocolate Pots de Creme

Recipe courtesy of Food Network Kitchen

Creme de la Crepe

Recipe courtesy of Food Network Kitchen

Creme de la Crepe

Recipe courtesy of Food Network Kitchen

Coeur a la Creme

Recipe courtesy of Laura Calder

Couer a la Creme

Recipe courtesy of Gale Gand

Coeur a la Creme

Recipe courtesy of Jill O'Connor

Coeur a la Creme

Recipe courtesy of David Rosengarten

Browse Reviews By Keyword

          Latest Stories