A timeless tradition in Québec, sucre à la Crème is a creamy and sinfully decadent square made very simply with, as it’s name suggests, sugar and cream. If you haven’t tried sucre à la Crème yet, you are in for a treat! they are delicious with a hot cup of coffee or a glass of milk.
Combine butter, carnation and brown sugar: Line an 8″ x 8″ baking dish with parchment paper. Use 2 pieces of paper of about 7.5″ x 12″ to cover all sides of the pyrex mold. Coat the parchment paper with butter.
Add the brown sugar, unsalted butter & carnation milk in a medium pot.
Bring to a boil: On medium heat, bring to a boil and let simmer 6 minutes. It is important to let simmer exactly 6 minutes.
Add confectionery sugar & vanilla: Remove the pot from the heat, add vanilla and confectionery sugar. Combine well with hand mixer – about 2 minutes.
Transfer to mold: Place the mixture in the greased 8×8 8″ x 8″ baking dish. Use a spatula as needed.
Cool & cut the squares: Let cool for 5 minutes at room temperature. Cut in 20 squares. Let cool completely in the fridge or freezer.
Cooking with Kids
Making this recipe with kids?
Ask the child to help by completing step 5.
- Cool & cut the square
Note: We cannot guarantee any dish is allergen free.