sucre À la crÈme (sugar and cream)
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This was posted on a Canadian site for a health care service. They have their roots in French/Canada. "Sucre à la crème is a rich caramel candy that is enjoyed any time of the year. This dessert is found in Mother Caron’s Cookbook and is popular today in eastern Canada. The use of brown sugar and cream in these desserts reflects the abundance of sugar maple trees in eastern Canada and dairy cows on the farms." If you have access to maple sugar (a rare and expensive commodity!) use it instead of the brown sugar!
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yield
20 ?
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For sucre À la crÈme (sugar and cream)
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1 csugar
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1 cbrown sugar
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1 cwhipping cream
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1 Tbspbutter
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1/2 tspvanilla
How To Make sucre À la crÈme (sugar and cream)
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1Combine ingredients in a cooking pan, stirring well. Cook on LOW approximately 25-30 minutes or until syrup forms a soft ball. Let stand for 5 minutes. Stir until mixture thickens and is smooth. Pour into buttered Pyrex dish; cool and cut into small squares.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for SUCRE À LA CRÈME (sugar and cream):
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