SUCRE À LA CRÈME (sugar and cream)
"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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1 cbrown sugar
1 cwhipping cream