1936 Sucre À La Crème Recipe - Recettes du Québec

1936 Sucre À La Crème Recipe - Recettes du Québec. This is a Classic dessert recipe from Quebec that goes back to the earliest settlers of New France. It's a simple sugar and cream fudge that is a close relative of a Scottish Tablet recipe. The version I make here is from a 1936 cookbook and it makes a super rich and sweet Maple Sucre À la Crème - or maple fudge candy.
*There are two schools of thought amongst recipe historians about maple sugar Vs. maple syrup - many contend that when recipes call for 'maple sugar', they are in fact asking for maple syrup.
In the end both work, you just need to boil longer when using the syrup; the mixture won't attain the desired temperature until the extra water from the syrup is boiled off, leaving the end result the same.*
Ingrédients:
2 tasse de sucre d'érable
1 tasse de crème
1 tasse sucre granulé
Mode de Préparation:
Faire bouillir le sucre et la crème jusqu'a obtention d'une boule molle dans l'eau froide.
Retirer du feu, laisser refroidir un peu, brasser jusqu'à ce que la préparation épaississe, verser dans un moule beurré.
Ingredients:
2 cups maple syrup
1 cup 35% cream
1 cup white sugar
Method:
Boil the cream and sugar until it forms a soft ball in cold water.
Remove from the heat, let cool a little.
Stir until the preparation thickens, pour into a buttered mold.
Notes
You want to boil the mixture until it reaches the soft ball stage which is between 235ºF and 240ºF.(some textbooks say that up to 245ºF is still softball)
When you remove from the heat you want the mixture to drop to around 110ºF before you start stirring it.
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[@GlenAndFriendsCooking]

Thanks for watching Everyone! *The full recipe in both official languages is in the description box.*

[@unclephil2500]

would the pre cooled mixture work for crème caramel?

[@CallMeVie]

OMG Glenn you are IMPRESSING me so much. My mémère used to add peanut butter and vanilla to make it less sweet!!! I have not made this since she passed ... Inspired to do so! Merci for putting it in both languages! Vie 🇨🇦

[@antnil]

this is indeed a french-canadian/québecois classic. interesting that the french version calls for "sucre d'érable"' and not "sirop d'érable" (Maple SUGAR and not Maple SYRUP) as it is something that exists too. Have you looked into getting actual maple sugar to make a batch?

[@jimmywang9011]

Basically everything original you make from Canada 🇨🇦 is from Québec 👌🏻

[@tammimacclellanheupel1517]

I was going to ask you to do a Tablet recipe! Thank you!!! Also, I am sooo glad I watched this before I make the 'New Orleans Pralines' I was going to make a few minutes ago!

[@jamesbelshan8839]

The lady has an amazing instinct for survival. She always *just happens* to be walking past *just after* the hard work has been completed and the fruits of that work are ready to eat.

[@danielleyuill3172]

My French grandmother would use her "failed" sucre a la creme as a frosting for her spice cake. So good.

[@valeriedugas3485]

You can ever spread it on toasted bread. Super sweet but really good!

[@danielleyuill3172]

@@valeriedugas3485 This is too funny. My maiden name is Danielle Dugas and my grandmother was Rita Dugas (nee Labrecque) of Ottawa.

[@heyanctilpui]

Man, my grandmother did is "failed" sucre à la creme on purpose because I love it so much!

[@violetwithey4618]

Like a Penuche frosting. Sounds good

[@violetwithey4618]

@@Francois_Dupont could be. I'm in the U.S. I believe it originated in the state of Louisiana. It is a brown surgar, butter and confectioner sugar frosting. Tastes similar to the candy that is also made with brown surgar.

[@eezepeeze]

Your mutual horror at the thought of not using maple syrup is endearing and hilarious

[@tonymammel3542]

Whenever I’ve made candy, outside weather conditions can impact results. I always boil a pot of water first and measure the boiling temperature. Depending on the conditions of the weather, it can boil at slightly different temperature than 100 C. Whatever the difference you notice during the water boil, apply the same difference to the goal temperature.

[@applegal3058]

Thanks for the tip! I say its because of lower atmospheric pressure during rainy weather.

[@Whipster-Old]

I laughed out loud. "Who am I kidding" indeed! Exactly what I would have done.

[@TheDamianara]

I love that Glen never cuts out the parts of him licking the temperature probe or beaters or any of that stuff, showing that he cooks like everyone else and just has to taste stuff along the way.

[@laurentbeaulieu4443]

My grandmother in Montreal made Sucre a la crème every Xmas. This was her recipe and she gave away boxes to all the children. To this day I remember how buttery sweet it was, could only have 2 pieces at a time otherwise your teeth would fall off. Her recipe came from the book Cuisine Raisonnée. I also never heard her talk about measurements in this recipe, it is almost as if she knew it all by heart.

[@boblalonde6879]

Brown Sugar Fudge I make the fudge recipe from the Marie Nightingale cookbook. About 8 batches each year at Christmas. 4 cups brown sugar. 1 cup evaporated milk 1/4 cup butter 2 tbsp beehive corn syrup I boil to 240 F stirring all the time. Remove from heat and cool to 110, add 1 TSP vanilla and beat until it firms up and looses the gloss. I put into 8 x 8 inch pan that has been buttered. Flatten it out and score with a knife. As a rule, I only make it on days with clear skies, because humidity plays havoc with crystallization. This stuff is stable at room temp. Love the channel.

[@reginag4053]

Those French Canadians love their sweets, eh? My brother-in-law's family liked to make "sugar pie". I never had it but as far as I can tell, it was something similar to this baked in a pie crust. And yes, if you were a rural person living around the Great Lakes, you could tap a couple dozen maple trees, boil down the sap and get enough syrup for the whole year. (40 gallons sap = 1 gallon syrup, 10-20 gallons of sap/tree.)

[@fbussier80]

Salutations, Quebecois here. You may find this interesting, the website has the english language option too. www.ricardocuisine.com/recettes/7437-tarte-au-sirop-d-erable-la-meilleure

[@reginag4053]

@@deicidusoptimus9075 ACTUALLY, it's a 40:1 ratio. You get 1 unit of syrup for each 40 units of sap. 40 gal to 1 gal, 40 liters to 1 liter. It's the same thing.

[@philipgwyn8091]

Tarte au sucre is like a peacan pie, without the peacans.

[@reginag4053]

@@fbussier80 Thanks!

[@TamarLitvot]

@@philipgwyn8091 in flavor that’s likely true but from what I know, pecan pies use eggs to keep the filling at pie-level consistency.

[@icicle8334]

"A healthy dose of maple syrup" Feels so satisfying.

[@AnonymousXIII]

One of my regular customers, where I work, occasionally brings this in as a gift for the staff, usually around Christmas. She's maybe in her late 60s or 70s, and she usually scatters walnuts on top, and she calls it "Wartime Fudge", because that's what she learned to make it as, as a kid. When I asked her for the recipe one day, however, she wrote it down for me, and my French Canadian co-worker, when she spotted it, immediately identified it as Sucre à la Crème. I'm happy to have more details about how to make it, since the recipe she wrote down was a bit vague on details.

[@anamewillcomelater]

I'm so glad that you addressed the relation to Scottish tablet so quickly! When I saw the thumbnail I immediately assumed a connection.

[@Djieff]

I’m so happy to see more quebecois recipe! Thanks!

[@westislandkev]

My mom’s Bonaventure, Québec recipe from circa 1900 is 1 cup heavy cream and 2 cups brown sugar. It’s supposed to be dry solid but crumbly texture like a 2-5 year old cheddar. And if you want to try the most amazing best ever caramel-ish sauce for (white) cake or vanilla ice cream, just prepare this and bring it to a boil and then serve it over the cake.

[@usa2342]

Thanks for sharing!

[@SledDog5678]

Yum

[@ThePapabear]

I live in Quebec and my Aunt has been making the same recipe that her great grand mother was making in the early 1800. We always did it with Maple syrup since it always been cheaper until a few decades ago. We make a variant of it with nuts in there ... usually Walnuts.

[@Karlyr_]

C'est encore assez cheap si tu connais un producteur :p

[@mariannesouza8326]

OMG! I think you’ve just turned my fudge-making world on its ear👂! 😂👍🏼 I’ve never thought of using a hand-mixer! I’m going to make that fudge I kept putting off, right now! 🏃🏼‍♀️ Thank you!

[@bushmanhd4884]

I'm french Canadian and this is always made at Christmas time one of my favorites and about 20 years ago we had a milking cow so we had lots of extra cream so we made it often 😁

[@TheDoosh79]

236 degrees ( I think is 113 Celsius) is really low, even fudge it is recommended 116c and that makes a really soft fudge. My home made clotted cream fudge tastes better than anything I have ever bought from any shop anywhere.

[@ammarkhan8547]

Can I have the recipe for the clotted cream fudge? Please :)

[@TheDoosh79]

@@ammarkhan8547 The recipe is very simple, the key is getting the temperature correct and mixing it properly. I make my own clotted cream but store bought is fine. 230g clotted cream, 275g caster sugar, 75g golden syrup or other sugar syrup replacement available in your part of the world. Heat it all in a pan until dissolved then stop stirring and bring to a boil over a low heat, don't do it over a high flame. Once boiling put a lid on the pan and leave it for 3-4 minutes, remove the lid and start checking the temperature then whilst it continues to boil, aim for around 116-120c depending how firm you want the final product to be, I would go for 116 as it is extremely smooth and soft. Take off the heat at 116c, leave to cool for a while until it is roughly between 80-90c - at this stage you can add any flavourings, I just go with vanilla - then use an electric beater (or by hand with a spoon but it is really hard work as it takes ages) and beat it until it starts to thicken up, it will be obvious when. Then I just pour/scoop it into a lined dish to set completely and put it in the fridge over night for the best results. Then cut it however you like and enjoy!

[@TheSethwardpyatt]

My grandmother made this all the time when I was a kid, and more frequently around Christmastime. And yes, I did keep eating it until I was sick! lol

[@waynegeordiesdad648]

Definitely part of my upbringing in Quebec although we were English . My mother made it just about exactly the same as you did without the electronic gadgets naturally and in fact the only change would have been the addition of butter near the end and Walnuts cut fairly small. It was delicious and never lasted very long. Cheers from Canada North

[@jonathanhadden8199]

Can't wait to see the aged beef video.

[@poil27]

Bonjour Glen , This recipe has been adapted and changed frome region to region and from family to family . My recipe from my grand mother use condensed milk, cream, brown sugar, maple sirop and corn sirop. Per her instruction you got to stir it constantly. the rest of the instruction are the same.

[@FaeryLynne]

I'm from the southern Appalachian region of the USA, and my grandma used to do something like this, using about 3/4 brown sugar to 1/4 white. She'd add either vanilla or almond extract, and some salt.

[@daisysmum7336]

I will be trying this. I’ve been looking for a “fudge” recipe that would give me that bit of crystallized sugar texture. I love old cookbooks and am thinking of picking this one up. I still use my mum’s old Dutch cookbook.

[@ohpotatoesandmolasses]

"It's available. It comes out of trees." is my new favorite Glen quote. Oh my god.

[@1337billybob]

Grows in trees.

[@suziecreamcheese211]

Yes money dose grow on trees after all.

[@kiltymacbagpipe]

Thanks for doing the Quebecois recipes. I moved to a primarily Franco-Ontarian community about ten years ago and I am trying to expose my kids to as many traditions and foods that our neighbours take for granted.

[@rabidsamfan]

"It comes out of trees..." :D

[@andyoli75]

Quoi?

[@Eagleangie1]

I had never heard of this stuff before but was very intrigued. The maple syrup sold me lol My husband is a maple loving fool!! So, gonna make some for him! I think he will love it, he has the biggest sweet tooth of anyone I have ever seen! :) Thanks Glen!

[@Gregory-F]

I love every time you use maple syrup. Because as an European that sounds so exotic to me. Strangely enough there are French bananas (from Martinique) Clementines from Corse, but in my local supermarket is hard to find maple syrup. So thanks for making me travel in such exotics recipes Glen.

[@MrMusickey]

I thought this looked familiar! We always make Scottish tablet to munch on over the Christmas period and to send as gifts. I’ll have to try this maple syrup variant. Cheers Glenn

[@marteaubu]

J'aime bien quand vous faites des recettes du Quebec ;) I like it when you make recipes from Quebec ;)

[@ThePyrolith]

My grandmother (and now I) might substitute some of the maple syrup for cassonade to save money while keeping the maple taste, but otherwise, it’s a very classic recipe

[@india239]

The end product looks very much like what we make in Scotland, Tablet

[@cerealbobkiller]

Thank you so much for using Québécois and not french canadian. It means a lot for most of us

[@noinamg]

I would love to see a video about your extensive library of cookbooks, new and old.

[@peshgirl]

I am going to make this for my Scottish aunt and mail it to her (she's in the States, as am I). Then I'll have her text me when she gets the package and watch this video before she can try it.

[@paulineouellet6895]

Merci beaucoup pour cette recette. J’ai reçu ce livre en cadeau de mariage voilà 42 ans et ça toujours été mon livre de recette préféré.

[@fefelarue2948]

Glen teasing us with a jug of maple syrup AND aged beef. They say Canadians are nice. 💁🏽‍♀️

[@Skene63]

Glen, next you should try "Pudding chômeur", another french canadian classic.

[@TyFred2]

Yes please. This recepie also have a lot a variant depending of the family.

[@Skene63]

ou des grands-pères dans le sirop

[@boogiedaddy3434]

He did that one not long ago. Search it on the channel page.

[@johnnykush6022]

Love the name, I hope it's really for chômeurs

[@Suburbangeek]

Some wonderful moments, like "Who am I kidding?" + lovely rapport during the last third.

[@at_brunch3836]

This is my first time stopping by your channel and my mother used to make it. I'm in MB. CA and she also made a variant for icing cakes. It is out of this world flavour until they came up with 'imitation maple'. There is no comparison. Everyone needs to try this at least once. Thank you for the great memory.

[@yvangnutov8114]

I miss that my great aunt used to make this , she was such wonderful chef , the food that came out of that kitchen

[@musicmanrickenbacker]

For the book "La cuisine raisonné", it is a book written by les Sœurs de la congrégation de Notre-Dame ( nuns), to teach how to cook.

[@imstuman]

Going to church growing up in Scotland tablet was always made by little old ladies to sell at fundraisers.

[@Yamp44]

We never had a sucre à la crème tradition in my family. I know my mother tried it a few times when I was very young, but she had the same problem as your first batch and it wouldn't set, so she got discouraged and stopped trying. When I was about 10 years old, my sister got for Christmas a recipe book for kids and we used to cook together her and I. In the book, there was this sucre à la crème recipe with peanut butter in it, and it was very forgiving, so we made batches and batches of it and it became my go to recipe for the longest time. It was only white sugar and milk (not even cream) that you would boil for something like 5 minutes and then add a lot of peanut butter in it and leave it to set. I've not made it in years, so I don't remember quite well, and I don't know what happened to the recipe book. I'd have to ask my sister. I've seen modern recipe that will use a bit of white chocolate stirred in at the end to make the sucre à la crème extra velvety. I've yet to try it. I think it's because I don't have as much a of a sweet tooth anymore that I've never tried to do it again.

[@walterbrooks3539]

I'm an amateur maple syrup maker, and the temperature things happen at will depend on the atmospheric pressure on the day you make this. The temperature maple sap becomes maple syrup during boiling will depend on this. So I imagine pressure will affect when things happen with this recipe. For example, some days maple syrup is done at 217F and some days its at 219F.

[@joantrotter3005]

The closest to this that I remember from childhood was with goats milk and walnuts. Your comment about the maple syrup reminded me of a video I watched recently and the man hadn't ever had maple syrup before, but got excited and wanted to see if they could get "syrup trees".

[@acexkeikai]

I'm from Quebec and I usually make it with Brown Sugar Cream and butter. Also my mother can't make sucre a la creme it always end up runny mine always sets like my grandmother. My mother says the knowhow skips a generation. I don't know it's that's true but she was never able to do things like sucre a la creme and bread and I kinda wing it and make it.

[@nd6821]

My grandmother's recipe was 1 quart of maple syrup and 1 pint of whipping cream. Her important point when adding the reduced syrup to the hot cream was "faut pas surprendre la crème" :-)

[@CraigTulloch]

As a Scot I have to say I’v never heard anyone pronounce Tablet the way you say. Always Tab-let never Taib-let. There are of course regional accents but that’s a new one on me. Great channel.

[@GlenAndFriendsCooking]

My Grandmothers first language that she spoke at home was Gaelic, so I imagine it something to do with that.

[@gyhany1105]

I’m from Quebec and a big fan of sucre a la crème, especially with walnuts. Like your maple sirop, real dark. 😋

[@pierrefireball2505]

My mother's "Sucre à la crème" was fantastic, she did it with 35% crème with cassonade and with a little vanilla extract and then added chopped walnut just before putting it in the mold, she would do this often, but when it was around special holidays, she would have to do 3 to 4 of these receipts, because my mother's family was by now consisting of 80 ppl around, and if god forbid any of the family members did not have a few pieces to take home with them it would cause near havoc! Of course, she would have to do her chocolate fudge again, making 3 or 4 of them. She even did "Tire Ste-Catherine" at home and us 2 brothers would be so popular bringing that to school around "Haloween time." About Maple syrup, my mother's families all live in town, but they own a country home, near a river and we could go there yearly long, the river froze winter time, we took "Skydo" and cross the river, anyway, springtime we all go there and make our maple syrup for each family which was enough to last until the next year. All of us younger members would have had so much fun there, from late spring until late fall, our heated pool was so much fun. We could go fishing, play tennis, the land where the country house was huge, the main house had a huge dining room with a table so long it was all the younger members first then adults, 2 huge gas ovens working full time. 6 bedrooms with 3 bathrooms and an immense living room all the furniture was Victorian, Art Nouveau, or Art Deco, with crystal chandeliers. the newer country house was very modern but made to look like a swiss chalet with 3 stories. With a total of 10 bedrooms and 5 bathrooms, we all love going there every weekend. Oh, BTW when in town all the families live within 6 blocks of each other. This is funny because I'm 68 now, my brother and I live in our parent's home, and many of our remaining families who are still alive do live within those 6 blocks from us. My only big regrets is that darn Covid which made all of us very hard to visit each other like we did before.

[@KatBurnsKASHKA]

This sounds so delicious. Going to try and make this! My quebecois partner said their mouth is watering after watching this lol

[@Back14Packer]

This reminds me of the candy my grandmother used to make, and I attempt to make, called divinity, but the ingredients are water, white sugar, and dark Karo syrup. You let it boil until hard-ball stage which you then mix by hand into whipped egg whites;. Always came out snow-white, could hold its shape, but crumbly at the same time, and would melt in your mouth. When I make it now I liked to add lemon or almond extract, and it makes it even more delicious.

[@christinamo7]

my family makes maple syrup every year. my mama used to make this for me a couple of months later for my birthday. I always look forward to it.

[@mcy1122]

Thanks for the great content. Marvelous channel. This recipe is the same as dulce de leche in Argentina and cajeta in Mexico, both of which can be prepared in liquid or solid form. Happy New year!

[@heyanctilpui]

Hey, a comment from a french quebecer, you nailed it! But like i wrote below, my grandmother failed is "sucre à la creme" on purpose because I love it so much, you know, spreading it with a knife...

[@musicmanrickenbacker]

I'm from Québec. The recipe i have from my grand-mother 1 cup brown sugar, 1 cup white sugar, 1 cup of cream ( 15 or 35% it does not matter) 1 table spoon corn syrup. Mix it cold in a pan, put it on a low fire ( 4/10) until 115 degré celcius. Do not stir. Then remove from heat, let it cool to 115 degré Fahrenheit. Stir until it is matte put it in a mold.

[@lateve6243]

J'adore les deux unités de mesures. C'est un bon truc pour se souvenir de la recette!

[@lenom1289]

Let it cool to 110 maybe?

[@elizabethpothier6270]

My grandmother use to make the brown sugar/white sugar version of this. It’s super temperamental, and the weather plays a big part of how it will come out. She use to portion hers out and seal them in individual bags to sell at the flea market. They sometimes did not last till the doors opened! The other sellers knew her “fudge”. This was New Brunswick so their was not a big tradition of sucre a la cream.

[@23Roucky]

The soft version of sucre à la crème makes a great spread, way better than Maple spread. Thank you foe those wonderful videos !

[@Carapas1]

The recipe asks for maple sugar which is different than maple syrup (it is what you get after boiling the maple syrup for a while). I wonder it that would have made a difference. It looks really good though!

[@GlenAndFriendsCooking]

There are two schools of thought amongst recipe historians about maple sugar Vs. maple syrup - many contend that when recipes call for 'maple sugar', they are in fact asking for maple syrup. In the end both work, you just need to boil longer when using the syrup; the mixture won't attain the desired temperature until the extra water from the syrup is boiled off, leaving the end result the same.

[@tjs114]

We make Tablet often and the secret to keeping it a long time (so you don't gorge on it) is to pack it like taffy in little parchment twists and then vacuum seal in pouches that you then freeze. I usually make each vacuum pouch hold 12 pieces and that satisfies most people but doesn't let you get sick from too much sugar. I bet the temperature guide in the 1960s cook book is based on a glass/mercury candy thermometer which usually reads low. I still have my mother's candy thermometer from 1962 (it has the manufacturer's information on it) and that thing is about 10 degrees off and it's a mercury thermometer. I had one of those alcohol ones with the red goo in it and it was nearly 50 degrees off. My grandmother and great aunts scoffed at the use of a thermometer- they did the drops in water and that worked for them. Then again, the youngest amongst them was born in 1926... But also remember relative humidity can be absolute murder on working with sugar products.

[@valerieboileau8033]

Ahh!!! A recipe from my people lol...Thanks Glen!!! Long live tp maple sirup!!!!

[@carbondragon]

When I was a kid, we used to get various candy at department store candy counters (like Holmes and Maison Blanche). There was a coconut candy that looked very much like that and was like a coconut fudge. And there was another white clear coconut candy that seemed to be mostly sugar. I loved both of them but haven't seen them in decades. Not sure what they were, but I bet they might be tangentially related to these sorts of tricks with sugar. That looks really good.

[@ChrisLerouxDesign]

My grandmother made this ALL THE TIME growing up, so I love maple fudge. Pretty much every time I'd visit her as a kid she'd have squares freshly made and in a round tin. Incredibly sweet - it'll skyrocket your blood sugar like nothing else, haha.

[@McTAnGuS]

Never ever used condensed milk making tablet here in Scotland because my Grandma said it was cheatin hah. It's only sugar and milk anyway but I guess she was a purist for the proper old school method of just milk sugar and butter. I like my tablet with more sugar to give it a grainy melt in mouth texture but my parents always preferred a more fudge texture with more chew than crumble. Looking forward to your take on this.

[@jeannedesmarais9088]

Mmmm.....my grandmaman used to make this every Christmas and she used to put walnuts in it and she also made the chocolate sucre à crème.....omgosh that was my favorite

[@yveslafrance2806]

A suggestion if you’re going to try the “tarte au sucre” (sugar pie), do it side by side with a “tarte à la farlouche” (raisins, molasses, brown sugar). That’d be sweet!

[@anneirenej]

MyMom used to make this for Christmas with the maple syrup.. my Mom was from Michigan, so so yummy.

[@ReibahDarling]

I enjoy watching y’all so much! I’m looking forward to the Christmas Season seeing what you come up with!

[@gardengatesopen]

This must be what my Scottish Gran used to make. She never told me the name of it. When I asked her HOW to make it, she said it was nothing, just cream, & sugar. But she didn't give me the "recipe" either! I was a teenager, and for some reason I thought there was always time to learn it later. Of coarse, I was wrong about that. But one thing my Gran did with this treat was to add food coloring - mint green, and light pink (she didn't use maple syrup). Then she used a mold that was a small leaf, like these 🍃. They were so special, those tiny pink and green leaves. A nice childhood memory. Thanks Glen ❤

[@CharmedByTheSouth]

Sounds delicious! Your “failed” batch looks like it turned out almost more the texture of a massive chewy praline, minus the pecans :)

[@nada55666]

I make mine with equal parts heavy cream, sugar and brown sugar. I let it come to a boil before dropping the heat to medium-low. I check for softball stage and when it's ready I immediately beat in some butter and a teaspoon of vanilla extract. It's better than sex.

[@cindymichaud7111]

Delicious stuff, Mom taught me to use the soft ball, etc tests for making candy. A thermometer is such a help. Thank you

[@marciahighsmith4820]

Down here in Texas, I made something like in the 1960’s that called Blonde Fudge. It was in an old cookbook that my mother had.

[@mosieurlaurin]

I am Quebecois and my mother makes Sucre à la crème in the microwave. It's apparently hard to nail however it makes the best texture and also makes it perfectly uniform. Funny enough she's only able to make it perfectly in her own microwave (the appliance is 30+ years old).

[@OlivierBL]

There was no Christmas in my rural QC home without Sucre à' crème (we don't really pronounce the "la"), Fudge, Tourtière Ragoût de boulettes (and turkey) and beets and, of course, cretons on my toasts in the morning (but i ate creton about 300 days a year in my childhood really). As for sucre à la crème I have tasted so many different kinds. Some are very hard and dry and some very soft and melty. And honestly, I'd have to ask my mother but I don't think we used that much maple syrup (even though we always had many cans at home). I'll ask her to send me her receipe as well as my grandmother's which was very different.

[@OlivierBL]

I asked my mother (apparently she never made any), and she said the one I had was mostly my grandmother's. She used brown sugar instead of maple sugar and carnation milk instead of cream because she hated cream. Also the more I think about it I'm pretty sure no one around me used maple syrup. The receipe you quote says Maple sugar, and since this as never been as common as Maple syrup or maple butter, I think most people used cassonade (brown sugar) instead of sub. the sugar for syrup.

[@maureenbrown6610]

Looks good and I love maple syrup but it’s so expensive in the uk, still might try it for a special occasion. 👍🏻👍🏻

[@nono86753]

I have a 2003 version of this book. It’s called La Cuisne Raisonnée - Nouvelle Version Abrégée. The recipe is written almost identical as your 1967 version, except the 2003 version gives temperatures only in Celsius and it says to pour the mix, in a 30 X 20 cm buttered pan. 112 Celsius (instead of 256 Fahrenheit in your book), and let it cool until 44 Celsius, (instead of 110 Fahrenheit in the 1967 version)

[@exhebece5480]

One thing I haven't seen mentioned in the comments is what to do, if it comes out too soft, like Glen's 1st attempt. The surefire way I found is to add at back to a Pot on low heat and melt at back down again. Then add 1/4 cup of cream and 2 Tbsp of Corn Syrup (invert sugar) and hit your 116 Deg C (240F) upper limit and then let cool to 44 deg C (110 F) again. Mix until it lightens in color and loses shine. Transfer to greased/parchment pan and let cool and solidify. My main encountered issue with this recipe is when you start mixing @44 deg C (110 F) it will sometimes seem to "reliquify" too much. Meaning after mixing a little the temp in the mixture went back above 44C (110F). I learned to let it cool another few minutes if I notice it going soft during that step. Hope this helps you get better results

[@brunodeconinck2]

We used to get this at my grand mother's house for Christmas!

[@jzero4813]

"Sucre À La Crème", hahah... how amusingly fancy, and very cute. In the north of Quebec this is still popular and everyone just calls it "Sucre À Crème". I've never actually heard anyone pronounce it all out as "Sucre À La Crème".

[@jfjoubertquebec]

Bonjour du Québec. Very good description and fascinating! Thank you for taking our culture seriously. I noticed in th 67 version it says "sucre d'érable" but you used "sirop d'érable" these are two different things...sucre d'érable is a powder, it's been boiled much more than sirop. I should say that I've never made "Sucre à la crème"! Subscribed! There's a saying in Québec "Si tu veux du sucre à la crème, il faut que tu t'en fasses" which translates to "If you want to taste sucre à la crème... you have to make it yourself" hahah. There is a deep truth to that.

[@silkworm6861]

With so much sugar in, it will last almost forever. Looks great!

[@lapuck7018]

I love those my grandma would make it very often since its my dad's favourite, but its usually a traditional to christimas time. Some good old classic she would make us are some 'pets de soeur' and some 'grand-père dans le sirop'; which is more a less a variant of one another.

[@yvesmorneau2492]

Bonjour friends, As usual, you nailed it ! The question of maple/brown sugar; it’s regional. For us “the north shore”east of Saguenay. Maple was hard to get. Temperature was so perplexing , My mother would take spoon full of the boiling “stuff” ,in a saucer,and vigorously stirring to cool it down faster . Let’s say we never had two batch the same ! Your undercook batch would have end up as “icing”on a super heavy cake . À la revoiyure .

[@applegal3058]

This looks so sweet and decadent!

[@fpoiana]

I have never tasted maple syrup in my life, so I get why the book has other options. I have never seen maple syrup in my country. Cheers from Argentina. Fede

[@sharonledwell6807]

I grew up in the Saguenay and my best friend's Grandmother made sucre a la creme often. It was creamy and had a perfectly smooth and soft (not too soft) texture. Sadly, I never got the receipt - course I was only 5!

[@Henchman1977]

If you make it and it come out too soft/runny (doesn't crystallize properly), you can bring it back up to a boil again and let it get a few degrees hotter. This happened to me because my thermometer wasn't accurate enough.... Second time's a charm!

[@FreeCanadian76]

That's very similar to what my grandfather used to make. More to the acadian side, we called it Tamara; he would boil the mix to a certain temp, let it cool outside, and then pull it for a long time. The color would change to a gold from a dark brown. Maybe your thoughts on temperature was spot on - high temp makes a harder finished product!

[@hecate235]

When eating something super-sweet, my mom used to say it "made her teeth ache." This would fill the bill. Wow. But the maple suryp one sounds soooo good.

[@ABWSKITCHEN]

Thank you for sharing your experience and ideas.

[@wendyhutchins945]

Hi Glen & Jules. A dear friend from Sherbrooke makes an incredible maple dessert called ‘Grand Pere’. Basically, buttery dumplings poached in maple syrup. You can also substitute fruit or other syrups. It’s deadly. I’ve also taken equal parts of heavy cream and maple syrup and reduced them slowly to a sumptuous thickness. Yum. My family made our own syrup. It’s in my dna. :)

[@mcrowley8460]

Grand-Maman ( passed in '98 rip ) perfected the balance between hard & soft. I still trying to reach that perfection.

[@cuistotadomicile]

Hi Glen We were a poor family in the 1950 and we couldn't afford paying for maple syrup and for a lot of stuff. My mother saved all year to be able to get the ingredients required to make ‘’Sucre à la crème’’ for Noël. But there is no ‘’crème’’ in it, other than butter 1/4 lb butter, 3 cups brown sugar (dark cassonnade) 6 oz can of evaporated carnation milk and 1 lbs of icing sugar. Mix butter, cassonnade & carnation, bring to a boil for 5 minutes then, then stir in icing sugar and pour in a one inch tight pan let cool. Then cut in one inch square. So mabe you would like to test it. Don't ask for more detail this all I have in a old written book.

[@idiot675]

I still can't get over that this is filmed in a shed.

[@aloneiplay26]

Hey Glen, I wonder if your blue cook book there contains a recipe for Bonbons Patate. It's another sweet that we have with mashed potatoes, powdered sugar and peanut butter. It's great.

[@Xerxes2005]

Je n'ai pas pu trouver de recettes pour les bonbons aux patates dans mon livre de "La cuisine raisonnée". J'ai l'édition de 1936.

[@amandabeaulieu982]

Glen is for sure right on this one. A lot of Québecois people living in rural areas still make their own maple syrup, of course it was cheaper during the depression. It’s the form of sugar that would have been available.