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.
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.
💭 What is Sucre à la Creme
Sucre à la Creme differs from fudge in that it has a brittle, grainy texture, where 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 confectioners sugar) to be added to the sugar mixture.
💭 Recipe Variation
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.
💭 Recipe Tip
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.
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.
For more great recipes that call for Evaporated Milk like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
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.
🥣 How to make Sucre à la Creme
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.
Sucre à la Creme
- Candy Thermometer
- 2 Cups Light Brown Sugar
- ⅔ Cups Evaporated Milk
- 1 tablespoon Unsalted Butter
- 1 teaspoon Vanilla Extract
- 2 Cups Powdered Sugar
- 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.
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.