Sucre à la Crème

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Sucre à la crème is a traditional French Canadian fudge that we can never get enough of. The ingredient list may be simple, but the taste is anything but. Smooth and creamy with notes of caramel, this fudge will melt on your tongue.

This recipe is wonderfully easy to make and would make great gifts to anyone you know – once they taste this decadent fudge, they’re sure to be asking for more.

What you need

  • 1 cup (200 g) Redpath® Granulated Sugar
  • 1 cup packed (220 g) Redpath® Golden Yellow Sugar
  • 1 cup (136 mL) heavy cream (35%)
  • 1 teaspoon (5 mL) vanilla extract
  • 1 tablespoon (14 g) unsalted butter

Yield: 24 pieces
Active Prep Time: 15 minutes
Cook and Resting Time: 30 minutes

Chef’s Tip

  • Be sure to use an electric hand mixer to give you an ideal soft texture. A hand whisk doesn’t allow you to incorporate enough air fast enough.
  • This candy treat gets better with age. Let it sit at room temperature for 2 days, covered, for best results.

How to prepare

  1. Line the bottom of an 8×8 square pan with plastic wrap or parchment paper, letting it hang over each side.
  2. In a microwave-safe bowl, combine the sugars and cream, stirring together to combine.
  3. Cook in the microwave for 4 minutes, then stir and cook for another 4 minutes. Note: The cooking time may vary depending on the wattage of the microwave you use.
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  5. Add the vanilla and butter and beat at high speed with an electric mixer until it thickens and loses its gloss, about 2 minutes.
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  7. Spread in the prepared pan, spreading it evenly. Cover and refrigerate for about 30 minutes or until the fudge is firm. Remove from the pan and cut into squares.
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The Best Roast Turkey

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A roasted turkey is the crowning glory of any big holiday dinner, and you want to make sure it turns out just right, so we’ve put together the perfect turkey roasting guide. The secret to a great turkey? Brining and glazing.

Brining takes a little bit of planning ahead, as you have to soak the bird overnight before you cook it, but it’s always worth the effort. It prevents the turkey from drying out in the oven, so your finished turkey is succulent and delicious, while the glaze will ensure the skin doesn’t dry out too fast and make the turkey extra flavourful

How to brine your turkey

What you need for the brine

  • ¾ cup + 2 tablespoons (219 g) kosher salt
  • ¾ cup (150 g) Redpath Turbinado Sugar or Redpath Golden Yellow Sugar
  • 4 cups (946 mL) water
  • 1 carrot, peeled & diced
  • 1 large onion, peeled & diced
  • ¼ (40 g) cup diced celery
  • 2 large sprigs thyme
  • 2 bay leaves
  • 1 tablespoon (4 g) pickling spice
  • ¼ teaspoon (1 g) crushed red pepper flakes
  • ¼ teaspoon (1 g) fennel seeds
  • extra cold water for topping

Yield: enough brine for up to a 16 pound turkey
Active Prep Time: 20 minutes
Cook and Resting Time: 6 hours

Chef’s Tip

  • Feel free to experiment with the brine ingredients. Try different spices and herbs, or even try replacing 2 cups of the water with wine, apple cider or even beer.

How to prepare

  1. Bring salt, sugar, and 4 cups water to boil in a very large pot (at least 16-quart), stirring frequently. Continue cooking until the salt and sugar have dissolved.
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  3. Remove from the heat. Add remaining ingredients to the brine, then refrigerate, uncovered, until cool, about 4 hours.
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  5. Find a large bowl or pot that will fit your turkey. Place the turkey into the bowl or pot, then pour the brine over top. Add more water as needed to the pot, until the turkey is covered completely. Place a plate on top of the turkey to keep it submerged in the brine. Let turkey soak in the brine overnight in the fridge, at least 6 hours.
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  7. Once the turkey has finished it brine, remove it, discard the brine, and dry off the turkey using paper towel. Remove any pieces of seeds or herbs from the turkey, and then you’re ready to roast. As a food safety precaution, always wash hands and all surfaces thoroughly that have come in contact with raw poultry.

How to roast & glaze your turkey

What you need for the glaze

  • 1 cup (236 mL) chicken stock
  • ¼ cup ( 50 g) Redpath Golden Yellow Sugar
  • 2 teaspoons (7 g) paprika
  • 1 teaspoon (3.5 g) onion flakes
  • 1 teaspoon (3.5 g) garlic powder
  • ½ cup (113 g) unsalted butter
  • one 8 to 12 pound (4 to 5 kg) turkey

Yield: 1 ¾ cup glaze
Active Prep Time: 30 minutes
Cook and Resting Time: 3 ½ to 4 ½ hours (Roasting times in this recipe are for an 8 to 12 pound turkey.)

Chef’s Tip

  • If the pan is dry during the roasting, add a cup or two water to the pan.
  • If the turkey appears to be browning too quickly, simply tent with aluminum foil.
  • If you want to roast vegetables with the turkey, add them around the outside of the turkey during the last 45 minutes of roasting.
  • If you have a convection oven, turn off the fan while roasting your turkey, to prevent the turkey from drying out.

How to prepare

  1. Position rack in bottom third of oven and preheat to 325°F (165°C).
  2. Rinse turkey inside out and pat dry. If you’ve brined your turkey already, skip the rinsing. If making stuffing, stuff the turkey now. Fold neck skin under and secure with a skewer. Tuck wing tips under and tie legs together loosely. Place the turkey in a large roasting pan.
  3. Roast the turkey uncovered while you prepare the glaze.
  4. To make the glaze combine all the ingredients in a small saucepan and cook together over medium heat, simmering until the sugar has dissolved. Approximately 5 minutes.
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  6. Brush the turkey with glaze every 30 minutes during the roasting time.
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  8. Continue to roast until a thermometer inserted into the thickest part of the thigh registers 165 – 170°F (70 – 77°C), about 3 ½ to 4 ½ hours.
  9. Once fully cooked, transfer turkey to a platter, tent loosely with foil and let rest 20 minutes before serving to allow the temperature to even out.
  10. Carve and enjoy your perfect, show stopping turkey.

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Dark Chocolate Cheesecake

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If you’re a chocolate lover, then this cake is for you. With a chocolate crust, chocolate filling, and a chocolate ganache topping, this cheesecake is sure to satisfy any and all chocolate cravings.

What you need for the crust

  • 20 chocolate wafers, crushed
  • 1 tablespoon (12 g) Redpath® Granulated Sugar
  • ¼ cup (55 g) unsalted butter, melted

What you need for the cheesecake

  • 10 oz (285 g) dark or semi-sweet chocolate, chopped
  • 4 packages (32 oz/905 g) cream cheese
  • 1 cup (200 g) Redpath® Granulated Sugar
  • ⅓ cup (35 g) unsweetened cocoa powder
  • 4 large eggs

What you need for the ganache topping

  • ½ cup (125 mL) heavy cream (35%)
  • 5 oz (140 g) dark or semi-sweet chocolate
  • 1 teaspoon (4 g) Redpath® Granulated Sugar

Yield: 8 to 12 slices
Active Prep Time: 20 minutes
Cook and Resting Time: 90 minutes

Chef’s Tip

  • When cutting a cheese cake, clean your knife after each slice with a towel and hot water. The hotter the better. The warm clean knife will give you those picture perfect slices every time.

How to prepare

  1. Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
  2. Mix together the crushed chocolate wafers and sugar, then add the melted butter and stir until evenly distributed.
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  4. Press the cookie crumb base into the parchment lined pan, then bake for 5 – 7 minutes. Set aside to cool.
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  6. Melt the chocolate, then let cool. While chocolate is cooling, place cream cheese in the food process and puree until smooth. Add sugar and cocoa, then pulse to combine.
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  7. Stream the melted chocolate and process until the mixture is smooth and creamy.
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  9. Add in the eggs, one at a time, pulsing to combine. Note: If you do not have a food processor, you can use electric beaters or a stand mixer for this step.
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  11. Reduce the oven temperature to 325°F (170°C).
  12. Pour the chocolate filling over the baked crust, then bake in the preheated oven for 50 minutes, or until the centre is set. Note: Due to the high moisture content of this cheesecake, you don’t need to bake it in a water bath to prevent cracks from appearing; it should bake up beautifully on its own.
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  14. Remove the finished cheese cake from the oven and allow it to rest at room temperature until completely cool.
  15. Refrigerate for at least 4 hours.
  16. Once cheesecake has cooled and set in the refrigerator, make the ganache. In a saucepan, combine the cream, 5 oz of chocolate and sugar. Melt together over low heat until completely smooth, then pour over the top of the cake. Refrigerate cheesecake another 30 minutes to an hour to let the ganache set.
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  18. When ready to serve, run a knife under hot water, then run it around the edges of the cheesecake to loosen it from the pan. Transfer from the springform pan to a cake stand or plate and serve.

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