 | |
| Type | Candy (Tablet) |
|---|---|
| Course | Dessert |
| Place of origin | Quebec |
| Serving temperature | Room Temperature |
| Main ingredients | Cream, Sugar, Brown Sugar |
Sucre à la crème is a confectionery popular in and originating from French Canada. It is made from cream, sugar and brown sugar that is mixed together, 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.[1][2]
Other ingredients are sometimes added, like butter, maple syrup, walnuts, pecans, vanilla, or chocolate.
This delicacy is especially popular during the Holiday season.[3][4] But, it is also a common sight in grocery stores and convenience stores.
It bears many similarities to Scottish tablets and American fudge.
Recipe links
[edit]References
[edit]- ^ "sucre à la crème". vitrinelinguistique.oqlf.gouv.qc.ca (in French). Retrieved 11 September 2023.
- ^ "Zoom sur le sucre à la crème, une gourmandise typiquement québécoise". lestresorsderable.com (in French). Retrieved 11 September 2023.
- ^ "Tous les secrets pour réussir le sucre à la crème". Ricardo (in French). Retrieved 11 September 2023.
- ^ "Dossier desserts de Noël : bûches, sucre à la crème, biscuits et autres classiques festifs". www.noovomoi.ca (in French). Retrieved 11 September 2023.
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction