Sucre à la Creme

5 from 13 votes

Sucre à la Creme is a popular sweet treat from Quebec Canada. Often made during the Holidays. Perfect for the Sweet Tooth.

sucre a la creme

My mom used to make this Sucre a la Creme all the time around the Holidays when I was growing up. Heck most people I knew growing up used to make it. They were all Quebecois so that is probably why.

brown sugar mixture in baking dish
Brown Sugar Mixture cooling in dish

I’ve read that the Scottish version of this recipe is called “Tablet”. I’ve never been to Scotland so can’t confirm this. I’m also not sure if Scotland or Quebec was the first to introduce this sweet dessert.

Either way, you are probably thinking this delicious sweet treat is simply fudge based on the way it looks. That is not the case.

sucre a la creme

Sucre à la Creme differs from fudge in that it has a brittle, grainy texture, whereas fudge is much softer. It can be somewhat brittle to cut as well once it has set.

To my knowledge, I am not aware of any fudge recipe out there that calls for powdered sugar (aka confectioner sugar) to be added to the sugar mixture.

sucre a la creme

Since this sweet recipe doesn’t need many ingredients, there really aren’t many ways to tweak it. One variation is to substitute the vanilla extract for some whiskey. Just be mindful that if you are going to serve these treats to kids you might want to forget the alcohol.

sucre a la creme

Tips

  • It’s very important that you whisk the brown sugar mixture constantly to ensure that it doesn’t burn or get stuck to the bottom of the saucepan. As with most recipes like this, I strongly recommend the use of a candy thermometer.
  • You can get them for cheap on Amazon. In a pinch, you could also use a digital meat thermometer.
sucre a la creme

While you are here I suggest you check out all my other delicious Canadian Recipes. Some of the recipes are new while others are well over 50 years old but they all originated in Canada.

Equipment Needed

Using the right equipment can make a big difference. Here are my some of the Kitchen tools used in this recipe. As an Amazon Associate, I earn a small commission on qualifying purchases to keep these recipes free. Simply click on an image below to see the most recent price on Amazon!

You will need the following ingredients to make this Sucre à la Creme recipe (see recipe card for quantities): Light Brown Sugar, Evaporated Milk, Unsalted Butter, Vanilla Extract and Powdered Sugar.

  1. In a saucepan, combine the sugar, milk and butter and cook stirring often to 240°F using a candy thermometer.
  2. Remove from heat and add the vanilla extract, and powdered sugar and mix well. Pour into a lightly greased dish and let cool.

More Recipe Ideas

Printable Recipe Card

Sucre à la Creme

Sucre à la Creme

Sucre à la Creme is a popular sweet treat from Quebec Canada. Often made during the Holidays. Perfect for the Sweet Tooth.
5 from 13 votes

↑ Click stars to rate

Prep Time5 minutes
Cook Time15 minutes
Cool Time 1 hour
Total Time1 hour 20 minutes
Course Dessert
Cuisine Canadian
Author Rodney
Servings 16
Calories 184 kcal

Ingredients
 

  • 2 Cups Light Brown Sugar
  • Cups Evaporated Milk
  • 1 Tbsp Unsalted Butter
  • 1 Tsp Vanilla Extract
  • 2 Cups Powdered Sugar

Instructions
 

  • In a saucepan, combine the sugar, milk and butter and cook stirring often to 240°F using a candy thermometer.
  • Remove from heat and add the vanilla extract, powdered sugar and mix well. Pour into a lightly greased dish and let cool.
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Nutrition

Calories: 184kcalCarbohydrates: 43gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 5mgSodium: 19mgPotassium: 70mgSugar: 42gVitamin A: 47IUVitamin C: 1mgCalcium: 51mgIron: 1mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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5 Comments

  1. g1zm0 says:

    I come from UK and make tablet alot , and this recipe is just as good , and the scottish invented it first. , if you don’t stir it , it will turn in to toffee

    1. Rodney says:

      Agreed!

  2. Jane says:

    I have made this a couple of times and it has always been perfect. Everyone just loved it. A keeper in my books.

  3. Marie says:

    This sucre a Creme is to die for. Very easy to make and very creamy. I made three batches and froze two batches. My children just loved it.

  4. G-Ma says:

    This recipe is one of my favourites. It is easy to make. I usually make a double batch and freeze some. That way I have some extra if the grandkids come to visit. I found the most important thing to do for this sucre a la creme is to keep on whisking the brown sugar mixture so it will not stick to your pot. My grandkids know just where to find it in the freezer when they visit. Very easy to make and worth the 5 stars.

5 from 13 votes (9 ratings without comment)

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