use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe

FREE recipes delivered to your inbox!

Sign up

FREE recipes delivered to your inbox!

Discover the secret to better-for-you baking and cooking. Start getting our newsletter today!


Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Sucre à la Crème

Embrace your joie de vivre with our decadent, French-Canadian Sucre À La Crème, a creamy fudge inspired by la belle province.

Be the first to rate this

Has average rating

Total rating count

  • Cooking time15 min
  • Prep time10 min
  • ServingsPortions 16
recipe image Sucre à la Crème


  • 1 cup (250mL) sugar
  • 2 cups (500mL) light brown sugar
  • 1 cup (250mL) Becel® Plant-based Whipping Cream
  • 2 tablespoons (30mL) Dairy-free Becel® Plant Butter - Unsalted

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Line a 8''x8'' baking dish with parchment paper. Grease the paper and the sides of the pan with softened Becel® Unsalted Plant Butter. Set aside.
  2. In a medium saucepan, combine the sugar, brown sugar and Becel® Plant-based Whipping Cream. Once the sugars have dissolved, boil the mixture, without stirring, until it reaches between 235°F (113°C) and 239°F (115°C). Use a candy thermometer to monitor the temperature of the mixture. It will only take a few minutes to reach the proper temperature, so stay close to the stove.
  3. After the mixture reaches the proper temperature, remove the pan from the stove and cool the mixture until it reaches 110°F (43°C). This will take up to 1 hour.
  4. Transfer the cooled mixture to an electric stand mixer. Add the Becel® Unsalted Plant Butter. Beat the mixture on highest setting until it thickens and is no longer glossy. This can take several minutes. Alternatively, you can use an electric hand mixer and a large mixing bowl, however, this will take longer than the electric stand mixer method.
  5. Pour the mixture into the prepared baking dish. Refrigerate for at least 2 hours. Cut the chilled Sucre à la Crème into 16 squares.
Sucre à la Crème will keep for up to two weeks when stored in an air-tight container in the refrigerator. Place parchment paper in between each layer.

How would you rate this recipe?