Our family has embarked on virtual travels to various countries and regions. To explore these countries and their cultures, we have followed along with the festivals, cooked and eaten traditional foods, learned of traditional handicrafts with hands on exploration, along with many activities to immerse ourselves. Chronicled here are some of these activities.

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Tuesday, March 3, 2015

Our French Canadian Roots: Recipe for Sucre a la Crème

Sharing our French Canadian heritage with a monthly recipe from our childhood, hoping to inspire similar traditions and memories for our daughters

Anyone following this series must by now realize how much French Canadians from Quebec like their desserts really sweet, either with brown sugar or maple syrup (like in sugar pie or pouding chomeur). This is no exception. Sucre à la crème is kind of like a brown sugar fudge, but I really enjoy it more than fudge. It's a traditional confection from Quebec, generally given as gifts for Christmas. My grandmother still sends my sister and I a box of her homemade sucre à la crème at Christmas, and it's always exciting to take that first bite. It also brings back memories of sneaking extra pieces of it when adults weren't looking - something our girls seem to be following suit :)

I know Christmas is months away, but this is going to be my last French Canadian recipe post, and I this is a delicious treat I had to share. It's only in the last few years that I learned to make it myself, having always counted on getting it from someone else. I'm teaching the girls how to make it now so that they can someday be the ones gifting this treat to others. 

This treat is so sweet that a little piece of sucre à la crème goes a long way, which makes it great to give out as gifts while saving some for yourself. It can be made to be somewhat soft or a bit harder and slightly grainy (which is how I prefer it) based on how long you let it cook. 

Sucre à la Crème

Makes one 9" x 9" pan

  • 1/2 cup + 1 tbsp butter
  • 3 cups of light brown sugar
  • 2/3 cup of 35% heavy cream
  • 1 cup icing sugar, sifted
1. Grease a 9" x 9" square pan and set aside. 

2. In a medium saucepan, combine the butter, brown sugar and cream. Bring to a boil on medium-high heat, stirring to combine the ingredients. As soon as bubbles appear on the surface, put your timer on for 5 minutes for a softer "fudge" and 6 minutes for a firmer "fudge". Let the mixture boil for the allotted minutes, and take it off the heat as soon as the timer goes off. 

Quality control

3. Add the icing sugar, in three parts, whisking each amount until smooth. Pour into your prepared pan. This "fudge" hardens rather quickly, so be sure to pour it and smooth it right away. Within a few minutes of pouring the fudge, score the fudge into squares, cutting down to the pan. Let cool to room temperature or place in a fridge for about 45 minutes. Cut into squares to serve. 

Maybe don't make this late at night after taking care of 4 young kids because you might forget to score it - and then look what you get when you try to cut it into nice squares. Still tastes delicious though!

I hope you have a chance to make and enjoy some great French Canadian dishes!

Find our other French Canadian recipes here.


  1. You had me at "like fudge." Of course that assumes I'm better at baking than I am.

    1. I'm addicted to this stuff - seriously, it needs to be taken away! Hmm, I think I'll have one more piece right now...


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