Sucre à la Crème

Sharing is caring!

Sucre à la Crème is a traditional Quebec fudge recipe, contributed by my friend Karine Charlebois. (Super talented illustrator and great person - Follow her on Facebook and Instagram!)

This was how her grandmother made it - the recipe was passed down to her mother, down to Karine, and finally on to you! Big thanks to Karine for her patience as I used my very rusty grasp on French to translate the original as best I could, before bugging her for help.

Also, a note on preparing the pan: "also for authenticity, the pan should be buttered instead of sprayed, but it all works in the end. As long as you use a stickiness prevention method!"

Enjoy your Sucre à la Crème!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Print Pin

Sucre à la Crème

Sucre à la Crème is a traditional Quebecois fudge. This recipe is from my book, #MoreThanPoutine, and comes courtesy of my frend Karine Charlebois!

Course Dessert, Snack

Cuisine Canadian, Quebecois

Keyword fudge, gluten-free, glutenfree, traditional fudge

Prep Time 5 minutes

Cook Time 20 minutes

Cooling time 29 minutes

Total Time 54 minutes

Servings 1 8x8" tray of fudge

Author Karine Charlebois

Equipment

8 inch square glass dish

Ingredients

• 1 cup Heavy whipping cream
• 2 cups Dark brown sugar packed
• 1 Tbsp Butter

Instructions

• Prepare an 8x8"pan: Butter, spray with nonstick spray, or and/or line with parchment paper, set aside.
• In a large saucepan, combine cream and brown sugar. Affix a candy thermometer to the pan; bring mixture to a boil over medium heat, stirring constantly.
• When mixture reaches 240 F (115 C) - soft ball stage - remove from heat and stir in butter. Carefully beat the sugar mixture until it loses its shine - you’ll see it start to crust on the sides of the saucepan.
• Pour into prepared pan, allow to cool for 5-10 minutes before cutting. Allow to cool completely before removing from pan.

Notes

Variations:

Maple or Vanilla: Add about 1 tsp (5 ml) of extract before the butter.

Coffee: Dissolve 1-2 tsp (5-10 ml) instant coffee granules in hot cream, before adding the brown sugar.

Peanut Butter: Omit the butter. Add 1 cup (250 ml) of creamy peanut butter once you remove the sugar from the heat, beat as normal.

With 2017 being Canada's 150th birthday, it's about time I wrote the Canadian cookbook I've been planning for YEARS. "More than Poutine" will be a Canadian cookbook like no other - written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada! High quality gluten-free versions of most recipes are included. "More Than Poutine" is available for purchase, here.

Related posts:

Peppermint Patties Recipe Gluten-Free Schmoo Torte Recipe Gluten-Free Oatmeal Peanut Butter Sandwich Cookies Dill Pickle Gummy Worms