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RECIPES
Sucre a la crème

INGREDIENTS:

250mL of 35% cream
1 cup white sugar
1 cup brown sugar
a lump of butter the size of 1/2 an egg
more or less 1/2 teaspoon vanilla extract (the alcohol-free kind, of course)

METHOD:
Boil cream and sugars together until a spoonful dropped in a glass of icy water forms a ball.
Add butter and vanilla.
Remove from heat.
Beat with a wooden spoon until it thickens.
Spread in a greased pan big/small enough to make a ~ 2 cm
thick layer. Chill until firm. Cut into not-too-big pieces.

YIELD:
A pan of delight.

NOTES:
Beating the mixture might tire you out. You can help the thickening process by placing the pot in a sink that has some cold water at the bottom.
For baking dessert squares and the like, I learned to line my pans with foil and then oil the foil, so that I later just have to lift the foil out for cutting the food – especially with non-stick pans.
Store your sucre a la crème in the fridge.

Your Comments

Rina, Tyndall - wrote on 2/13/2011 4:27:20 PM
Rating:
Comment: My Mamére would make this for us grandchildren when we visited. We didn't get chips or chocolate bars, etc. Not sure why everyone is grossed out - think of Werther's candy - it's pretty much the same taste, just in a softer form. If you cooked it longer than it would be as hard as a candy sucker. As kids we loved it, especially when we would dip her homemade bread covered with her homemade butter into it while it was still warm.

JP, Ontario - wrote on 12/18/2010 7:15:49 PM
Rating:
Comment: Hulio, I know it sounds a little gross, but it does taste delicious, it's just really time consuming. Add some chocolate to the mix and it's so much better!

james, yellowknife - wrote on 11/19/2010 10:24:54 PM
Rating:
Comment: hahaha hulio cant make it turn right,your a real ontarian,good for nothing,and full of ignorant hate, when done right,this stuff is addictigly good

james, yellowknife - wrote on 11/19/2010 10:24:18 PM
Rating:
Comment: hahaha hulio cant make it turn right,your a real ontarian,good for nothing,and full of ignorant hate, when done right,this stuff is addictigly good

Debbi, Farmingdale NY - wrote on 7/14/2010 9:38:57 AM
Rating:
Comment: UUUGGH!!!! Did not look at my typing .... it should have read ... Fit for KINGS not pigs!!

Debbi, Farmingdale NY - wrote on 7/14/2010 9:36:41 AM
Rating:
Comment: This recipe is as close to the way and ingredients remembered from an old family recipe - cannot wait to try it out and see if it tastes as good as remembered. And to Julio - you should really try it.... it is fit for KINGS ant pigs!

Suzanne, Ottawa - wrote on 7/3/2010 2:42:26 PM
Rating:
Comment: Hey Hulio from Ontario...your comment is insulting. If you think it doesn't sound good, just don't make it and move on to other recipes. No need to act like a jerk.

Nadia, Montreal - wrote on 6/1/2010 3:10:00 PM
Rating:
Comment: Awesome recipe! My family loved it!

hulio, ontario - wrote on 5/24/2010 5:37:59 PM
Rating:
Comment: this sounds really disgusting i really dont know anybody other than pigs who would eat this!!!!!!!!!!!!!

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