Sœur Angèle's Sucre à la Crème

Name: Sœur Angèle's Sucre à la Crème
Prep time: 10 min
Cook time: 20 min
Total time: 150 min
Yield: 36 squares
Cuisine: Quebecois
Ingredients: 2 cups granulated sugar; 1 cup brown sugar (packed); 1 cup 35% heavy cream; 1/4 cup unsalted butter (cubed); 1 teaspoon vanilla extract

150 min 36 squares Medium

All Recipes

Sœur Angèle's Sucre à la Crème

Indulge in this creamy, traditional Québecois treat perfect for sweet tooths.

Prep

10 min

Cook

20 min

Total

150 min

Servings

Difficulty

Medium

Sucre à la crème is a classic Québecois confection that brings back memories of cozy gatherings and festive occasions. This creamy, melt-in-your-mouth treat is a delightful combination of sugar and cream, traditionally enjoyed during the holiday season. This recipe, inspired by the well-loved Sœur Angèle, simplifies the process while maintaining the rich flavour and velvety texture that sucre à la crème is known for. Whether you are a seasoned candy maker or a beginner, this recipe will guide you to sweet success.

Ingredients

Servings

Sucre à la Crème Ingredients

Instructions

Prepare your pan

Line a 20 cm (8-inch) square pan with parchment paper, leaving some overhang for easy removal.

Pro tip: Use binder clips to secure the parchment paper to the pan edges.

Combine main ingredients

In a medium saucepan, combine granulated sugar, brown sugar, and heavy cream over medium heat. Stir until the sugars dissolve.

Pro tip: Stir constantly to prevent the mixture from sticking to the pan.

Bring to a boil

Increase the heat to medium-high and bring the mixture to a boil, stirring frequently.

Pro tip: Use a candy thermometer and ensure the mixture reaches 112°C (234°F).

Add butter and vanilla

Remove from heat and immediately stir in the butter and vanilla extract until smooth.

Pro tip: Ensure the butter is fully melted and incorporated.

Cool the mixture

Allow the mixture to cool for about 5 minutes undisturbed.

Pro tip: Cooling slightly helps in achieving a creamier texture.

Beat the mixture

Using a wooden spoon, beat the mixture vigorously until it loses its glossy sheen and thickens.

Pro tip: This step is crucial for the right creamy texture.

Pour into prepared pan

Pour the mixture into the prepared pan and spread evenly with a spatula.

Pro tip: Work quickly as the mixture will start setting fast.

Let it set

Allow the sucre à la crème to set at room temperature for at least 2 hours.

Pro tip: Do not refrigerate as it may alter the texture.

Cut into squares

Use the parchment overhang to lift the sucre à la crème from the pan and cut into 36 squares.

Pro tip: Use a sharp knife for clean cuts.

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Tips & Tricks

<ul><li>Use a candy thermometer to ensure the right texture.</li><li>Stir constantly to prevent sticking.</li><li>Let it cool completely before cutting.</li><li>Store in an airtight container to maintain freshness.</li></ul>

Serving Suggestions

Sucre à la crème is best enjoyed with a warm cup of coffee or tea. It makes a perfect gift, especially when wrapped in decorative boxes or tins. For storage, keep the squares in an airtight container at room temperature for up to a week. If making ahead, you can freeze them for up to three months; just thaw them at room temperature before serving.