Sucre à la crème (Québécois fudge)


    Sucre à la crème is a classic fudge from Quebec, similar to Scottish tablet. The use of brown sugar and syrup give a caramel-like flavour. Enjoy plain or with the addition of chopped nuts, such as pecans or walnuts.

    2 people made this

    Serves: 12 

    • 220g dark brown soft sugar
    • 200g granulated sugar
    • 240ml whipping cream
    • 2 tablespoons corn syrup
    • 30g butter
    • 1 teaspoon vanilla extract
    • chopped nuts (optional)

    Prep:45min  ›  Cook:45min  ›  Extra time:30min  ›  Ready in:2hr 

    1. Mix brown sugar, sugar, cream and corn syrup in a saucepan. Stirring constantly, heat at medium heat until it reaches the boiling point, about 15 minutes. Cover and let boil 2 minutes, then turn off the heat and let sit 2 minutes.
    2. Stir in butter and vanilla, and nuts if using; let cool 30 minutes.
    3. Beat vigorously until mixture thickens and loses its sheen. Transfer to a buttered tin and cool until set (a few hours). Cut into small squares to serve.


    Instead of corn syrup, golden syrup can be used.

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