Sucre à la crème

    2 hours 15 min

    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!

    17 people made this

    Makes: 25 squares

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

    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.


    Sucre à la crème
    Sucre à la crème

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