Ingredients
250mL of 35% cream
1 cup white sugar
1 cup brown sugar
a lump of butter the size of 1/2 an egg
more or less 1/2 teaspoon vanilla extract (the alcohol-free kind, of course)
Method
Boil cream and sugars together until a spoonful dropped in a glass of icy water forms a ball.
Add butter and vanilla.
Remove from heat.
Beat with a wooden spoon until it thickens.
Spread in a greased pan big/small enough to make a ~ 2 cm
thick layer. Chill until firm. Cut into not-too-big pieces.
Yield
A pan of delight.
Notes
Beating the mixture might tire you out. You can help the thickening process by placing the pot in a sink that has some cold water at the bottom.
For baking dessert squares and the like, I learned to line my pans with foil and then oil the foil, so that I later just have to lift the foil out for cutting the food – especially with non-stick pans.
Store your sucre a la crème in the fridge.
Photo Attribution: http://commons.wikimedia.org/wiki/File:Sucre_a_la_creme.JPG
Comments
Sucre a la Creme
I too had a Mamere who made Sucre a la Creme every Christmas and I always thought as a child that we were the only family that had a Mamere but as I grew up I realized that many families have Mameres. I also thought that my Mamere was the best Grandmother however ; I have met many Mameres as I grew up and although not the true translation, Mamere means, the family hub of all things good. Sucre a la Creme is my reminder of all things good.
Thank you for sharing
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Sucre a la Creme
Hulio... you sound like a Quebec hater... and there are many people out there with similar attitudes. I was born in Ontario, and now I am in Quebec. It's a beautiful province with beautiful people. This Sucre a la Crème is the most delicious fudge I have ever tasted. I now make it for my whole family, who live in Ontario, every Christmas. I'm sorry you have to put a bad comment here... people like you need to see a shrink who will prescribe you some pills to make you a happier person. Come visit Quebec some time, I bet you'll have nicer things to say!!!!
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I come from a good old
I come from a good old fashion french Canadian family in Ontario....yes, I said it..Ontario. We french speaking Ontarians share all the Quebec customs and such. I grew up with all sorts of traditional meals which have their roots firmly implanted in Quebec. It is my culture after all. A few come to mind...tire de Ste-Catherine, oreilles de Christ, pets de soeur, tourtières, and the delicious "suc a creme" that my mom made all the time. So for anyone saying that ppl from Ontario can't make this recipe well...I beg to differ.
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My Mamére would make this for us grandchildren when we visited. We didn't get chips or chocolate bars, etc. Not sure why everyone is grossed out - think of Werther's candy - it's pretty much the same taste, just in a softer form. If you cooked it longer than it would be as hard as a candy sucker. As kids we loved it, especially when we would dip her homemade bread covered with her homemade butter into it while it was still warm.
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Hulio, I know it sounds a little gross, but it does taste delicious, it's just really time consuming. Add some chocolate to the mix and it's so much better!
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hahaha hulio cant make it turn right,your a real ontarian,good for nothing,and full of ignorant hate,when done right,this stuff is addictigly good
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UUUGGH!!!! Did not look at my typing .... it should have read ... Fit for KINGS not pigs!!
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This recipe is as close to the way and ingredients remembered from an old family recipe - cannot wait to try it out and see if it tastes as good as remembered. And to Julio - you should really try it.... it is fit for KINGS ant pigs!
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Hey Hulio from Ontario...your comment is insulting. If you think it doesn't sound good, just don't make it and move on to other recipes. No need to act like a jerk.
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Awesome recipe! My family loved it!
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