SUCRE À LA CRÈME (sugar and cream)

Sucre À La CrÈme  (sugar And Cream) Recipe

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Carolyn Haas


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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20 ?
15 Min
30 Min
Stove Top


How to Make SUCRE À LA CRÈME (sugar and cream)


  1. Combine 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.

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About SUCRE À LA CRÈME (sugar and cream)

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: Canadian

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