Do you have a favorite recipe from your childhood? This sweet treat is Dad’s all time favorite from his! {Memere’s} Sucre a la Creme is a sugary confection made with brown sugar, butter and heavy cream.
Every Christmas without fail my Aunt stops by with a batch of {Memere’s] Sucre a la Creme for Dad. I think it might be his favorite gift every year!
I’m so glad that she shared the recipe with me this past Summer. Recipes like this and some of the others in my Celebrating Our Heritage Series are one of the reasons I started Family Table Treasures. This is the place where I can keep and share some of our family’s treasured recipes.
What’s the difference between Penuche Fudge and Sucre a la Creme?
At some point someone started calling this recipe Penuche Fudge or Memere’s Fudge. While it has similar ingredients as fudge, Sucre a la Creme has a completely different texture. It’s more grainy and brittle. I consider it more of a cross between maple sugar candy and fudge but a bit harder.
If you have a sweet tooth then this is definitely the recipe for you!
Memere has been gone a long time now. I was just a little girl when she passed. When I think of her I just remember her infectious kindness and her incredible cooking. When I make her recipes I feel like her kind spirit lives on. It’s her way of showing us she is still with us.
{Memere’s} Sucre a la Creme
Ingredients
- 2 Pounds Light brown sugar
- 1 Pint Heavy cream
- 2 Tablespoons (+ extra for greasing pan) Unsalted butter
- 1 teaspoon Vanilla
Instructions
- Line a 9x9 pan with aluminum foil and butter the inside. Set aside.
- Fill a large bowl with ice water and set aside.
- In a large saucepan combine cream and sugar and bring to a boil over medium heat stirring constantly. Once it begins to boil cook until it reaches 242 Degrees F on a candy thermometer. (soft ball stage). Remove from heat and add the butter and vanilla. Place saucepan in the ice water to cool and stir until it becomes thick and has lost its sheen. Spread mixture in 9x9 pan and cover top with a piece of was paper. Place in a cool dark place to harden. Once it has set lift out of pan by grasping the edges of the aluminum foil. Cut into squares and store in a covered container separating each layer with a piece of wax paper.
Nutrition
This Canadian Fudge makes a great homemade gift around the holidays and can be made with a few simple ingredients. Put a smile on someone’s face and make a batch!
{Memere’s} Sucre a la Creme represents my French Canadian Heritage. Check out some of the other recipes from my Polish and Lithuanian heritage in {Celebrating Our Heritage Series}.
Memere also made amazing Homemade Bread. Click on the picture below for the recipe!
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I will be sharing this recipe at the following link parties:
Another amazing recipe!
Thanks Lara!
What a delicious treat- this is perfect to fill those sweet cravings when chocolate isn’t what you want!
I stopped by from Lets Get Real.
It is amazing how food is so strongly connected with childhood memories! Delicious little treats!
What a simple yet tasty recipe. My mother in love used to make a candy very much like this. She has been gone for 27 years. I may just make these for my honey this Christmas – to bring a little nostalgia to his life!
How lovely that you have all these wonderful recipes from your family, I don’t think I’ve had Sucre a la Crème, it sounds wonderful, perfect for holiday gift giving!
This recipe may just be my downfall this Christmas. I have a sweet tooth and can imagine that it would be hard to stop eating this Sucre a la Creme! Thanks for sharing this recipe
Yes. I agree. Could be my downfall too. But that’s why we have January…for New Year’s resolutions!
I love the ease of this recipe. The small amount of ingredients is right up my ally! Thanks for the recipe.
The only thing better than making a family treasure recipe is sharing it with your friends. Thanks so much for sharing Memere’s special recipe.
Fab Canadian Fuge recipe, love the family memories behind it as well.
Perfect looking fudge and I bet it tastes great! And is there anything better than home made bread? Mimi xxx
Thanks Mimi! Glad you like it! I agree home made bread is the best! Especially the aroma that fills the house when it’s baking.
Thank you for posting this! My Canadian grandmother grew up on a farm in Montreal and she passed this recipe down to us. I never knew there was a difference between the American soft fudge people are used to eating and Sucre la Creme until I tried American fudge. I was like, “What is this!?” I never knew the term Sucre la Creme until I tried researching the characteristics of it. My grandmother had passed and I couldn’t get my hands on the complete recipe because she made it by memory. We loved helping her every year as tradition. My cousins used to throw it away and it broke her heart because to get it just right it takes a lot of work but then she used to just keep some for my sisters and I. The texture is way better because it’s a little grainy but melts in your mouth. It is my piece of heaven and am thankful you have shared this.
I’m so glad you found this recipe Denise. Funny thing… my sister’s name is Denise as well and this is her all time favorite treat! I was lucky enough to get this recipe from my Aunt otherwise it probably wouldn’t have survived the generations either. One of my goals with this blog was to catalog some of our treasured family recipes to ensure that would not happen. Hope this treat brings back found memories of your heritage as well.