 | |
| Type | Candy (Tablet) |
|---|---|
| Course | Dessert |
| Place of origin | Quebec |
| Serving temperature | Room Temperature |
| Main ingredients | Cream, Sugar, Brown Sugar |
Sucre à la crème (or Maple Fudge) is aconfectionery popular in and originating from French Canada. It was originally made withcream andmaple sugar, but nowadays the latter is commonly replaced by a mixture ofsugar andbrown sugar.[1] In all cases, the mixture is cooked, cooled and then kneaded. Depending on the fineness of the crystals obtained, it can be granular or very soft. The texture is firm enough to cut and hold. Sucre à la crème is usually served as small cubes.[2][3]
Other ingredients are sometimes added, likebutter,maple syrup,walnuts,pecans,vanilla, orchocolate.
This delicacy is especially popular during theHoliday season.[4][5] But, it is also a common sight in grocery stores and convenience stores.
It bears many similarities toScottish tablets andAmerican fudge.