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

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.

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.

💡

Tips & Tricks

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

Frequently Asked Questions

What is sucre à la crème?

Sucre à la crème is a traditional Québecois candy made from sugar, cream, and butter, known for its creamy texture and sweet flavour.

How can I make sucre à la crème easily?

Follow our step-by-step recipe to ensure a successful batch, using a candy thermometer for perfect texture.

Can you make sucre à la crème in the microwave?

Yes, you can, but the traditional stovetop method provides better control over the texture.

Why is my sucre à la crème too soft?

Ensure the mixture reaches 112°C (234°F) and is beaten until thickened to achieve the right consistency.

What is crème de cuisson?

Crème de cuisson refers to cooking cream, which is used in various culinary applications, but for sucre à la crème, heavy cream is recommended.

Can I add nuts to my sucre à la crème?

Yes, chopped nuts can be added after the mixture is beaten and before it's poured into the pan for added texture.

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.