Maple syrup cream sugar


Maple syrup cream sugar
Creamed sugar is a traditional Quebec confection, and here's a delicious version with maple syrup.
4,918 5/5 (2 reviews)
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Last modified on: April 23th 2025
For 50 pieces, you will need:
  • 1 maple syrup 250 g maple syrup
  • 2 butter 25 g butter
  • 3 cream 125 g cream
  • 4 walnut kernels 50 g walnut kernels
  • Total weight: 450 grams

Change these quantities to make:
Times for this recipe
Preparation: 2 hours 20 min.
Cooking: 45 min.
All in all: 3 hours 1 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 3 min.
Maple syrup cream sugar
Pour 250 g maple syrup and 25 g butter into a saucepan.

Stage 2 - 5 min.
Maple syrup cream sugar
Place over medium heat and bring to the boil.

Stage 3 - 5 min.
Maple syrup cream sugar
Add 125 g cream and bring back to the boil.

Stage 4 - 30 min.
Maple syrup cream sugar
Cook gently over medium heat until it reaches 118°C (244°F) (use a thermometer).

Stage 5 - 5 min.
Maple syrup cream sugar
Meanwhile, pour 50 g walnut kernels into a small frying pan over medium heat, and roast for a few minutes (you can also roast in the oven).

Stage 6 - 1 min.
Maple syrup cream sugar
Leave to cool a little, then chop coarsely.

Set aside.

Stage 7 - 2 min.
Maple syrup cream sugar
Place a 20x20 cm (8x8 inch) baking tin on a baking sheet, and line the bottom with a piece of baking paper.

Stage 8
Maple syrup cream sugar
When the mixture has reached 118°C (244°F), turn off the heat.

Stage 9 - 1 min.
Maple syrup cream sugar
Pour into a small bowl.

Stage 10 - 2 min.
Maple syrup cream sugar
Whip for 1 or 2 minutes...

Stage 11
Maple syrup cream sugar
...until the mixture changes color and becomes lighter.

Stage 12 - 2 min.
Maple syrup cream sugar
Add the walnuts and mix well.

Stage 13 - 2 hours
Maple syrup cream sugar
Pour into the mold, and spread in an even layer, pressing down if necessary.

Place in the fridge for 2 hours.

Stage 14 - 4 min.
Maple syrup cream sugar
After this time, remove from the mould and cut into small pieces.

Stage 15 - 1 min.
Maple syrup cream sugar
Pour into a jar and store in the fridge.
Remarks
Be careful when cooking, as the mixture tends to overflow easily, so don't heat too much and keep a close eye on it.

For an even more Canadian touch, use pecans instead.
Keeping: Several weeks in the fridge in a closed jar.
Source: After Jean Piquant.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe10 RDI=4 %180 RDI=20 %90 RDI=10 %1,550 RDI=80 %6,500 RDI: 80 %
Per 100 g2 RDI=1 %40 RDI=4 %20 RDI=3 %340 RDI=20 %1,440 RDI: 20 %
Per piece03 RDI=0 %1 RDI=0 %30 RDI=2 %130 RDI: 2 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Nuts
How much will it cost?
  • For 50 pieces : 5.75 €
  • Per piece : 0.15 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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