Sucre à la crème

    Sucre à la crème

    17saves
    2hr15min


    14 people made this

    About this recipe: Sucre à la crème is a traditional sweet from Quebec, ubiquitous round Christmastime. It's a simple mixture that turns out a bit like fudge, but with a grainy texture that melts in the mouth!

    Ingredients
    Makes: 25 squares

    • 220g light brown soft sugar
    • 200g granulated sugar
    • 250ml double cream
    • 1 tablespoon unsalted butter
    • 1/2 teaspoon vanilla extract

    Method
    Prep:5min  ›  Cook:10min  ›  Extra time:2hr chilling  ›  Ready in:2hr15min 

    1. Combine both sugars and cream in a saucepan and bring to the boil without stirring. Continue boiling without stirring till the mixture reaches 115 degrees C.
    2. Remove from heat and let cool at room temperature for 30 minutes.
    3. Add butter and vanilla and beat until the mixture is no longer glossy. Transfer to a buttered 20cm square tin (glass or metal) and chill until set. Cut into small squares.

    Video

    Sucre à la crème
    Sucre à la crème

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