Sucre a la Creme

The taste was AMAZING, but it didn’t solidify. Perhaps it’s because I added 2 table spoons of butter. Will make it again as a sugar pie filling

epic

Very good!

This recipient tastes delicious and is very easy to make but I suggest using a stove top to cook rather than the microwave. I made a batch in the microwave and left the batch in for two minute and it overflowed making a large mess and half the batch gone. Hope this advice helps.

Seems to work for the most part until step 2 comes around. How are you blending for 4 minutes? Mine turns into a crumble after mixing for 1.

I tried it and it became powdered

awesome and easy, just follow the directions. 1200w microwave cook for 9 min.

Tried three times, did not turn out, never hardened. Fail.

I haven’t tried this in microwave, always on stove-top. Growing up in Ontario we called this ‘Maple Cream’- even tho it more often had vanilla than maple flavoring, and sometimes walnuts. We used to beg Mom to make it, and it’s still my favorite home-made candy.

My dad is 78 and he learned this from his mom(Chibougamou, Quebec). LOVE sucre creme!!! We use 2 cups white sugar, 2 cups dark brown sugar and one can of Carnation evaporated milk. Since I’m not a baker I love the ease of buying exactly what I need… One pound box if each sugars and a can… Gotta love it. We never used a microwave since they didn’t exist when grandma made it and they didn’t have a candy thermometer. This is how we do it…. All in one large saucepan, set heat to med-high. Stir constantly! You eventually want a constant rapid boil. When it has boiled for several minutes( how long depends on humidity and elevation) drop a few drops into a fresh cool glass of water. If drops falls apart at all it is not ready. Keep refreshing glass of water and retest every 30 seconds ( have someone help because you must stir constantly!)… You don’t want to see anything flake off or fall apart. Then constantly run cool water in sink as the pan sits in the sink and again stir constantly(do NOT get any water in the pan… This is an important cooling phrase). Once it starts to get tough to stir and sugar granules start to almost crystallize, it is ready to pour and spread onto a buttered dinner plate. We add chopped pecans for fun in final stage sometimes. Place in fridge and cut into squares about five minutes later. Put back in fridge for 30 minutes. Ours is never a true fudge consistency, but a bit grainy from crystallized sugar. We consider this candy not fudge.

Excellent. Thought it didn’t work…. Was Furious!! It is Delicious….just be patient!!!! I added 1/4 cup Butter. Makes it richer

Way too sweet, I couldn’t serve it.

I grew up in quebec all my life and I make this every couple of weeks ( I have a really bad sweet tooth) as for this recipe I don’t like the consistency of the white sugar or heavy cream. IT IS NOT FUDGE.

OMG! I have a happy Hubby! He is from Quebec and grew on on this stuff!I didn’t cook it as long as it siad. I used whipping cream in the purple box! Love this site! Thank you!!

Followed the instructions exactly and two minutes into beating the mixture it turned crumbly abruptly. Less cooling time before beating? Less beating? Less microwave? I’m not sure whe I went wrong but I’m left with a crumbly mess ??

I’m a Quebecoise and have always LOVED sucre a la creme. I moved to Ontario 10 yrs ago and haven’t been able to find it here. They have fudge but no sucre a la creme. This recipe is EXACTLY how I remember it. I followed the recipe and it was perfect. Just perfect. Thank you for sharing.

You need to add an egg sized nugget of unsalted butter to the mix. Yummy this recipe is a tradition in many french canadian families during the holidays.

Interestingly, the ‘sucre a la creme’ that my grandmother made when i was a little boy was more of a sauce than a fudge…she’d put it in a little bowl and we’d dip fresh-out-of-the-oven bread in it. So utterly decadent…

We love sucre a la creme; so i was happy to have found a recipe….but i really messed it up with my 1500 watts microwave!!! So overcooked, and crumbly. I will try it on stovetop next time…i am on a mission! keep you posted

I grew up in a predominantly French-Canadian city and love Sucre-a-Creme, but have never been able to make it competently. I love this recipe, it was easy, hands off and took the guess work out of candy making! Thank you for this fabulous recipe. This makes the Christmas baking roster!

Don’t stick a hot glass bowl in cold water. Chances are pretty good that the bowl will shatter. That might work with a metal bowl, but a metal bowl wouldn’t work for the microwave. Don’t even try plastic. 2011.09.26 – I used Angele’s stovetop-maple version, and it was delicious, though not easy to pick up. 2016.09.26 – Five years later, second try! Per Angele, used 3/4 cup white sugar and 1/4 cup maple syrup (with the original 1 cup brown sugar and 1 cup heavy cream), boiled until it reached 240F while stirring a couple times, then removed it from the heat and whisked it for a couple minutes until it seemed stiffer (maybe 2 minutes?) before pouring it into my 2nd largest red top Pyrex. It’s in the fridge now, so here’s hoping it sets up nicely! Leftover dribbles in the pot taste like maple caramels.