Sucre A La Creme With Maldon Salt And Pecans Recipes

Steps:

• 1. Combine brown sugar, butter and milk. Bring to a boil over low heat and simmer 6 minutes. Remove from heat, add vanilla and powdered sugar. Beat with mixer until everything is well blended. Pour into a buttered 8x8 pan, cool and then cut into small pieces Even if you don't succeed in making it the first time, you can spoon it over ice cream, spread on buttered toast or just eat it by spoon LOL practice makes perfect :)
• 2. let cool at room temperature (however if your kitchen is too warm, place the pan in the refrigerator) cut into small squares (it is very sweet!)

Steps:

• In a large microwave-safe bowl, stir together the white sugar, brown sugar and cream. Cook at full power for 10 minutes, stirring twice. Let stand for 5 minutes.
• Use an electric mixer on low speed to beat the mixture for 4 minutes. Pour into a buttered 8 inch square glass baking dish. Refrigerate for 1 hour or until firm. Cut into squares when set.

Steps:

• 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.

Steps:

• Combine first 3 ingredients in a saucepan and heat, stirring, until boiling.
• Reduce heat and simmer for 15 minutes.
• Remove from heat.
• Add remaining ingredients and mix.
• spread into ungreased 8x8 inch pan.
• Cool to room temerature and then cut into squares.

Steps:

• Heat sugar and evaporated milk on medium heat till it reaches 240F on a candy thermometer.
• Take off the heat and add the butter and nuts.
• Put the pan in cold water and stir for 7-10 minutes, until the texture changes.
• Cool in a buttered 14" dish.
• Refrigerate.

Steps:

• 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.

Steps:

• In a large microwave-safe bowl, stir together the white sugar, brown sugar and cream; cook at full power for 10 minutes, stirring twice; let stand for 5 minutes.
• Use an electric mixer on low speed to beat the mixture for 4 minutes.
• Pour into a buttered 8 inch square glass baking dish & refrigerate for 1 hour or until firm; cut into squares when set.