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(Experiment 139) Sucre a la creme

This is a very traditional sweet that is served during the Christmas season over in Quebec. In my family, it was done with Carnation milk( likely because it was cheaper) but I prefer cream. Note that a candy thermometer is almost a requirement to achieve this recipe. If you don’t boil it enough it will be very soft and if you boil it too much you will get a hard candy.

You need: 

  • 1cup sugar
  • 2cup brown sugar
  • Optional hint of vanilla extract or maple syrup
  • 28gr butter
  • 250ml cream 35%
Instructions
  1. In a pot, combine the cream and sugars. Heat over medium-low, stir until combined and all sugars dissolved then don’t stir it anymore.  Then it’s a waiting game until it reaches 235F.
  2. When you reached 235F, remove from heat and let it cool for 60 minutes. Do not touch the mixture
  3. Without scraping the side ( it has crystallized sugars and you don’t want to add this to your mixture), gently transfer to the bowl of a stand mixer ( if you have a hand mixer just do it straight in the pot), add the butter and mix for 2-3 minutes.
  4. While it mixes, take a pan ( about 8×4 inches or so) lay parchment paper on the bottom. Lightly grease with butter on the side so it doesn’t stick. Pour the mixture into your pan and put it in the refrigerator for at least 2 hours. Again, be gentle on the side so you don’t add crystallized sugars.
  5. To cut it out, simply reverse it on a cutting tray, it should fall off easily. Cut into small pieces and keep them in a container. I recommend you freeze what you don’t intend to eat within the next week.

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