Sucre à la Crème

  • prep time30 min
  • total time 60 min
  • serves 36

Lucie Dion's delicious Québécois recipe is similar to fudge, though distinctly different in its grainy and crumbly texture.

Recipe courtesy of Food Network Canada

***This original recipe was tested and modified to make it suitable for use in a home kitchen.

822 Ratings
Directions for: Sucre à la Crème


6 cup (1.5 L) packed brown sugar

1 can (300 mL) evaporated milk

4 cup (1 L) 35% whipping cream

¼ cup (50 mL) salted butter

1 Tbsp (15 mL) pure vanilla extract


1. Line 13 x 9-inch (3 L) baking dish with plastic wrap. In medium saucepan, add sugar, evaporated milk, whipping cream and butter; using wooden spoon, stir to combine. Cook over medium heat, stirring occasionally, for about 20 to 30 minutes or until candy thermometer reaches 235°F (118°C). Remove from heat; stir in vanilla.

2. Using electric hand mixer, beat mixture on high speed for about 10 to 15 minutes or until it is thick and creamy and resembles smooth peanut butter. Scrape mixture into prepared pan; let stand 2 hours. Cut into 36 equal squares. Fudge can be stored in a sealed container in the refrigerator for up to 3 days.

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