This recipe is from my mom, Diane. It adds a unique twist of maple syrup to a Québec favorite: sucre à la crème, what I’ll translate to brown sugar squares. This is a decadent treat that your loved ones are certain to enjoy.
- 2 cups maple syrup
- 3 tsp. butter
- 1 cup heavy whipping cream
- ½ cup chopped walnuts, optional
- Bring the syrup and butter to a simmer over medium heat in a heavy-bottom saucepan. Allow to simmer for 5 minutes.
- Carefully add the cream to the hot mixture (wearing an oven mitt to avoid possible splattering burns when adding the cream to the hot liquid is recommended). Cook until the mixture reaches 245 degrees on a candy thermometer.
- Remove from the heat and add the nuts (if using). Allow to cool for 5 minutes.
- Using a stand or hand mixer, beat mixture for 10 minutes.
- Pour the beaten mixture in a buttered 8×8 pan and allow to cool completely before covering with foil and refrigerating. Cut into 2” squares.
Makes 16 squares.