Sucre À La Crème Aka Butter & Cream Fudge - cooking recipe

Ingredients

2 cups brown sugar, sifted
1 cup icing sugar, sifted
1 tablespoon unbleached all-purpose flour
1/2 teaspoon cream of tartar, sifted
2 tablespoons butter (plus more to grease container)
1/2 cup heavy cream
1/2 teaspoon pure vanilla extract (substitute maple extract)
1/4 cup walnuts, chopped

Preparation

In a 4-liter bowl microwave-proof, combine butter and cream. Cook on \"High\" for 1 minute. Stir in brown sugar, icing sugar, flour and cream of tartare. Transfer back to the microwave and cook on \"High\" for 2 minutes, stirring half way through cooking. Add vanilla and stir again. Cook on \"High\" for 4 to 4 1/2 minutes, stirring half way through.
To know if it's ready, take a very small amount of butter & cream fudge and drop it in cold water. If it forms a small ball and seizes then it's ready otherwise, return it to the microwave for another 30 seconds. Add chopped walnuts, stir quickly and transfer to a greased bowl 9 x 4 (loaf pan) or silicone square mold. Let it cool for 30 minutes before chilling in the fridge until set and firm, about 2 hours. Cut into squares and serve.