The many languages of sucre à la crème

Print Friendly

Sucre à la crème literally means sugar cream, which just happens to be the component ingredients of this holiday dessert. It is essentially a maple fudge. Like fudge, sucre à la crème is made by mixing sugar (usually brown sugar and maple syrup), butter, and dairy (condensed milk or cream) together, heating the mixture to approximately 240F, and allowing to crystallize.

In the candy making trade, this means bringing the sugar mixture to the “soft-ball” stage. The softball stage is a temperature range from 235F to 245F. These are the temperatures when a heated and cooled sugar syrup forms a ball in cold water that flattens once removed.

According to wikipedia, sucre à la crème is similar to a confection called Talbet from Scotland. Like sucre à la crème, it is made from sugar, condensed milk, and butter. Unlike sucre à la crème, it is often flavoured with vanilla.

$2.00 of culinary bliss

$2.00 of culinary bliss

sucre à la crème

sucre à la crème

This past Christmas, I had the good fortune to try sucre à la crème for the first time. My cubicle neighbor dropped by my office with individually portioned boxes of sucre à la crème for sale to raise money for his daughter’s elementary school. To entice us to purchase a box, he offered a free sample. Rich, buttery, sweet, and distinctly tasting of caramel, I was immediately hooked and purchased a box. I then launched a search to find authentic recipes to make the confection myself.

With its Quebecois roots, the recipes I found were either written “en français” or roughly translated from French, so I had to clarify some of the ingredients and cooking directions with colleagues who had better grasps of French than I. My search eventually attracted the attention of one of the assistants, who found me a “quick and easy” recipe. Assuming that I would prefer a recipe in English, she ran the recipe through the AskJeeves.com translator. Lets just say that some things were lost in translation. Consequently, I ran the recipe through BabelFish and the results were also somewhat less than adequate. Both translations instructed me to cook with gasoline. One wanted me to use “bird brains.” The other wanted me to employ “microphone(microcomputing) waves.” Can someone please tell me what “fast cream” is?

Here is the original Recipe:

Sucre à la crème rapide

2 tasses de cassonade
2/3 de tasse de beurre (pas de margarine)
3/4 de tasse de lait Carnation (évaporé)
1 c. à thé d’essence d’érable
2 tasses de sucre à glacer

Dans un plat allant au four à micro ondes de 6 à 8 tasses ( format de la tasse) mettre les trois premiers ingrédients en prenant soin de faire fondre le beurre légèrement. Cuire à haute intensité 8 minutes en brassant toutes les 2 minutes, laisser refroidir 15 minutes, ajouter l’essence à la mixette rajouter le sucre à glacer prévoir un plat beurré car le sucre prendra presque instantanément.

Refroidir une heure ou deux.

Source: clic.net

Here is the translation from AskJeeves.com

Sucre with the fast cream

2 cups of soft brown sugar
2/3 of cup of butter ( no margarine)
3/4 of cup of milk Complexion (birdbrain)
1 c. in tea of gasoline(essence) of maple
2 cups of sugar to be frozen

In a flat(dish) going to the oven to microphone(microcomputing) waves from 6 to 8 cups
(size(format) of the cup) to put the first three ingredients by taking care of melting the
butter slightly. Cook in high intensity 8 minutes by brewing every 2 minutes, let cool 15
minutes, add the gasoline(essence) to the mixette add the sugar to freeze to foresee(plan) a
buttered flat(dish) because the sugar will set almost immediately.
Cool one hour or two.

Return in the index of receipts

Here is the translation from Babelfish

?a Cr sweetens? rapid

INGR?IENTS 2 cups of brown sugar
2/3 of butter cup (not of margarine)
3/4 of milk cup Complexion (?por?/font >
1 C? th?’ gasoline of?ble
2 sugar?lacer cups

In a dish going to the furnace?icro waves of 6? cups (format of the cup) to put the three
first ingr?ents by taking care to dissolve butter l?rement. To cook?haute intensit? minutes
by brewing every 2 minutes, to let cool 15 minutes, to add the gasoline?a mixette to add
sugar?lacer to pr?ir a dish beurr?ar sugar will take almost instantan?nt.
To cool one hour or two.

return?’ index of the receipts

What does this mean? Don’t translate recipes using automated tools. The somewhat literal results could be detrimental to your health…

For the record, cassonade is brown sugar. Essence d’érable, translated as gasoline by both AskJeeves and BabelFish, is Maple Sugar Extract.

In the end, I never found time to test this recipe or any of the others. However, the following is a trusted recipe from a colleague who uses it every Christmas to make sucre à la crème for her family:

  • 1 tasse cassonade
  • 1 tasse sucre
  • 1 tasse crème (35%)
  • 1 c à thé (5 mL) essence vanille
  • 1 c à soupe (15 mL) de beurre
  • 1/2 tasse noix (facultatif)
  • 5 guimauves

  1. melanger cassonade, sucre, et crème dans un plat profond
  2. faire cuire à “Elevé” 11 minutes
  3. remuer 2 fois pendant la cuisson
  4. ajouter essence, beurre, vanille, et guimauve. fouettez jusqu’à épaississement
  5. ajouter les noix
  6. étalez dans un Moule beurré, decouper en carré et laissez refroidir

Mild-mannered IT professional by day and food blogger by night, I founded foodiePrints with a single intention, to share my love of all things food. My first post shared a recipe. Many followed. Eventually, I learned Ottawa prepares and serves great food. Thereafter, I started meeting restaurateurs, chefs, cooks, farmers, and other local producers, all good people. Ideas for food-related content swirled in my head. foodiePrints grew into a place to put them. From exploring foreign and domestic cuisines to shopping for exotic ingredients and cobbling together my takes on dishes in my meager kitchen, there are stories to tell. Welcome to foodiePrints. Here, you will find stories about food and drink, cooking, and eating in Canada’s capital. Be it food-related or just food-for-thought, I hope you find something tasty here.


Margo - married to a Quebec boy in RI

Thanks for the recipe! I'm from MN- and I have an old simple recipe for a Penuche from my English grandmother- was comparing online and lamenting that I had just used up my pure maple extract on scones:( but the Canadian difference largely seems to be the addition of that and use of brown sugar vs "browned" sugar of my gramma Maxine:) will try your version soon in honor of my husband - Bill Jimmis whose ancestors house is in a park in Montreal! Thanks for blogging!! Margo Peters Jimmis ??

Cooking Up Chemistry With Candy | Recipe For Food

[...] – such as a change of glass H2O to ice – by creation dual normal Québécois desserts, sucre à la crème and soft [...]

Cream and Sugar « The Sweet Side

[...] is sucre a la crème. The name is purely French, meaning “sugar cream.” That name describes this dessert completely, given that sugar and cream are the [...]


In Quebec, Sucre à la crème recipes are usually passed down from mothers to daughters and every family has their own. My mom and both grandmothers always made it with 35% cooking cream not evaporated nor condensed milk and icing sugar not brown sugar or refined sugar. The icing sugar melt and leaves no grainny feel like sugar. And you need some butter. It is supposed to be eaten as candy so it most hold. And last it should never ever be done in the microwave, it just tastes weird.

Sue Hamilton

My recipe is the same as Brenda's above. (except the 'setting time' is 5 minutes in my recipe) The person I got it from made a wonderful batch for an event I held recently. I am trying to perfect it though I haven't QUITE got it as good as hers. I haven't figured out whether to use light brown or darn brown sugar. I'm thinking the dark is a little better. I also use vanilla rather than maple.


lol, love the translation!

Sucre a la creme(quick recipe)

2 cups of soft brown sugar
2/3 of cup of butter (no margarine)
3/4 of cup of Carnation milk(simmered-reduced) {It actually says evaporated, but condensed milk is evaporated to start with}
1 teaspoon of maple essence
2 cups of sugar to be frozen(haha, had to leave this in here) {Icing sugar people}

In a flat microwavable dish of 6-8 cups, put the first three ingredients by taking care of melting the
butter slightly. Cook on high heat for 8 minutes by mixing every 2 minutes, let cool 15 minutes, add the maple essence to the mixture add the icing sugar. Prepare the dish by buttering because the sugar will set almost immediately.
Cool one hour or two(in the fridge)

Good luck!

I personally make it with refined sugar, brown sugar, real maple(so reduce the amount of brown sugar to compensate) and 18-35% cream. No icing sugar. It's already pure sugar.


A simpler version:

750 ml brown sugar
150 ml butter
150 ml 35% cream
250 ml icing sugar (not regular sugar)

In a saucepan, mix butter, brown sugar and cream.

Bring to a boil, and boil for 7 to 8 minutes.

Take off the heat and mix in icing sugar while whipping energetically.

When the mix thickens, spread in a 6 inch x 10 inch buttered pan.

Let the mixture cool, then cut into small squares.


Brenda Desjardins

Sucre a la creme is translated as Sweet Cream in english. Or more literally Sugar Cream. This recipe is a quick or "rapide" recipe. The traditional sucre a la creme is cooked over the stove.

Sucre à la crème rapide

2 cups brown sugar
2/3 cup butter (not margarine)
3/4 cup Carnation brand evaporated milk
1 tsp. maple flavouring
2 cups icing sugar

In a 6-8 cup dish, microwave the first 3 ingredients. Making sure butter is melted. Microwave on high for 8 minutes stirring every 2 minutes, allow to cool 15 minutes, add maple flavoring and remaining sugar. Pour mixture into a buttered pan and the sugar will take almost instantly.

Refrigerate one or two hours.

Leave A Comment