Sucre à la Crème

Since I posted a recipe for Scottish Tablet, I thought it was only right to give you one for sucre à la crème too - so you can compare the two, of course! Translated from French, the name of this treat means something like “cream sugar.” Or maybe “sugar made with cream” might be closer. It’s an absolute must at Christmastime, and my Dad says he used to get a whole dish of it to himself on his birthday. But anytime is a good time for this sweet fudge.

You can get it in most supermarkets, here in Quebec. But if you want the really good stuff make it yourself. Here’s how:

Sucre à la Crème

250 mL (1 cup) granulated white sugar

250 mL (1 cup) light brown sugar

250 mL (1 cup) 35% heavy cream

5 mL (1 tsp) vanilla extract

15 mL (1 tbsp) butter

125 mL (1/2 cup) chopped walnuts (optional)

In a medium saucepan stir together the sugars and the cream. Over medium-high, heat the mixture until it boils. Stir constantly. You will need to cook and stir the mixture until it reaches the soft ball stage, 235°F-240°F (112°C-115°C.) If you haven’t got a candy thermometer look for the colour to darken & the mixture to thicken and bubble. You’ll know if it’s cooked enough by dropping a spoonful into a cold glass of water. If it sticks together in a soft ball, remove from the heat. Otherwise cook some more & repeat the test until it’s done.

Beat in the vanilla and butter. The candy will get smooth and a bit shiny. If you’re adding nuts put them in now. Once it’s ready you need to pour it into a buttered tin. Cool really well - this stuff is super hot! And remember to wash up right away, otherwise you’ll have candy-coated everything…. Scoring the candy before it’s completely cool will help you to cut it into pieces later. Baking parchment or foil in your tin will help too, but grease your pan all the same.

Again, this is a high carb, high calorie treat. And one the little ones can enjoy, but it’s best to keep them out of the kitchen while you’re cooking. Prepare ahead, as it takes a good while to solidify.

I’ve seen this made with all brown sugar. Some recipes use evaporated (not sweetened condensed) milk instead of heavy cream. If you’ve been really good & earned yourself a special treat, add 250 mL (1 cup) of maple syrup and 250 mL (1 cup of milk) and increase the brown sugar to 750 mL (3 cups.) Get out that pitcher of cold milk to wash it down, and make sure the dentist is on speed dial!