Sucre La Creme Recipes

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:

• 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:

• Bring brown sugar and butter over low heat to a boil. Remove from heat and add Carnation milk. Bring back to a boil and boil gently for 5 minutes stirring constantly. (Careful it doesn't spit on you, it will hurt -- personal experience).
• Remove from heat and mix in well the icing sugar.
• Mix in nuts if adding.
• Pour into buttered dish. Using either a 9" pan or 13" pan and let cool completely. Remove from pan and 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:

• 1. Butter an 8 inch square glass baking dish.
• 2. 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.
• 3. Use an electric mixer on low speed to beat the mixture for 4 minutes.
• 4. Pour into prepared baking dish. Refrigerate for 1 hour or until firm.
• 5. Cut into squares when set. (5 rows by 5 rows for 25 squares)

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:

• Combine first 3 ingredients.
• Bring to a boil over medium heat.
• Boil 8 to 9 minutes, stirring constantly.
• Remove from heat, add icing sugar and nuts and stir until well mixed.
• Pour into 9" X 9" pan.
• Cool about 15 minutes in refrigerator and cut into small squares.
• Let cool completly and remove from pan.