Combine 6 cups of brown sugar with 1 can of evaporated milk, 4 cups of whipping cream and 1/4 of a cup of butter in a saucepan, bringing to a boil on medium heat. Boil the mixture for 20 to 30 minutes and take off of the heat, thoroughly folding in 1 tablespoon of pure vanilla extract. Beat the mixture with a mixer for 15 minutes, and spread onto a pan. Let sit for 2 hours before cutting and serving.Continue Reading
An alternative, yet equally simple recipe for sucre a la cr��me combines 1 cup of white sugar, 1 cup of brown sugar and 1 cup of heavy cream. Mix these ingredients in a microwave-safe bowl and microwave on high for 10 minutes, stirring twice. Let the hot mixture stand for five minutes before manipulating the candy. Using an electric mixer, thoroughly beat the warm mixture and spread onto an 8-inch by 8-inch square glass baking dish. Refrigerate this dessert for at least an hour before cutting and serving.
Sucre a la cr��me is a traditional dessert from Quebec, Canada that is similar in consistency to fudge. This Quebecois treat is slightly grainier and fragile than fudge and uses no chocolate as a base flavor. This dessert is most commonly served during large holidays, such as Christmas or Easter.Learn more about Desserts