Sucre à la Crème
Originally published June 15, 2020. Updated on 6/1/2021
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.
Sucre à la Crème Variations
While the base recipe is fantastic, it’s always fun to have options! Here are a few to try:
Maple or Vanilla
Add about 1 teaspoon (5 ml) of extract before the butter.
Dissolve 1-2 teaspoon (5-10 ml) instant coffee granules in hot cream, before adding the brown sugar.
Omit the butter.
Add 1 cup (250 ml) of creamy peanut butter once you remove the sugar from the heat, beat as normal.
One Last Thing...
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!
This recipe is one of many fantastic Canadian recipes in my cookbook, "More Than Poutine: Favourite Foods from my Home and Native Land”. "More than Poutine" is a Canadian cookbook like no other - written by a Canadian living away, it includes both traditional home cooking recipes, as well as accurate homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada! Order your copy here on this site, through Amazon, or through any major bookseller!
Canadian Sweet Treats
Got a Canadian-themed sweet tooth? Here are some more recipes for you!
Canadian Candy Bar Salad
Creme De Menthe Nanaimo Bars
Homemade Deep N Delicious Cake
Maple Butter Tarts
Maple Walnut Ice Cream
Maraschino Cherry Nanaimo Bars
Mocha Nanaimo Bars
Moon Mist Ice Cream
Puffed Wheat Bars
Tiger Tail Ice Cream
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Sucre à la Crème
- 1 cup Heavy whipping cream
- 2 cups Dark brown sugar packed
- 1 tablespoon Butter
- 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.