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Pieces of light brown Sucre à la Crème maple fudge cut into triangular wedges, displayed in a metal tin.

Authentic French-Canadian Sucre à la Crème

A traditional, melt-in-your-mouth French-Canadian fudge made with pure maple syrup, heavy cream, and sugar, molded perfectly in a silicone pan
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Ingredients
  

  • 1 cup heavy cream
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup pure maple syrup

Instructions
 

  • In a heavy-bottomed saucepan, combine the heavy cream, white sugar, brown sugar, and pure maple syrup.
  • Bring the mixture to a boil over medium heat, stirring occasionally.
  • Cook until a candy thermometer reads exactly 238°F (softball stage).
  • Remove from heat immediately and transfer the hot mixture to a large Pyrex pitcher.
  • Leave the thermometer in the pitcher and let the mixture cool undisturbed to 110°F.
  • Once cooled, use an electric hand mixer to stir the mixture until it turns opaque.
  • Pour the fudge into a silicone muffin pan, filling each cup 2/3 full.
  • Let the fudge set slightly, then use a smooth knife to score a "+" into the top of each cup.
  • Allow to set completely, then turn out the molds and cut along the lines to create 4 pieces per cup (48 pieces total).

Notes

For a different flavor profile, substitute 1 cup of maple sugar for the brown sugar.
Ensure the mixture is cooled down enough to safely whip if you choose not to wait for exactly 110°F.