1,570 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Maple syrup cream sugar

Name: Maple syrup cream sugar
Prep time: 2 h 16 min
Cook time: 45 min
Total time: 3 h 1 min
Yield: 50 pieces
Cuisine: French
Ingredients: 250 g maple syrup; 25 g butter; 125 g cream; 50 g walnut kernels

Creamed sugar is a traditional Quebec confection, and here's a delicious version with maple syrup.

15 K 5/5 (2 reviews)172169

Duration

3 hours 1 min.

Difficulty

Easy

Last modified on: April 23^th 2025

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 50 pieces, you will need:

1 250 g maple syrup
2 25 g butter
3 125 g cream
4 50 g walnut kernels
Total weight: 450 grams

Times for this recipe

Preparation

2 hours 20 min.

Cooking

45 min.

All in all

3 hours 1 min.

Preparation 2 hours 20 min.

Cooking 45 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.

Pour 250 g maple syrup and 25 g butter into a saucepan.

Stage 2 - ⌛ 5 min.

Place over medium heat and bring to the boil.

Stage 3 - ⌛ 5 min.

Add 125 g cream and bring back to the boil.

Stage 4 - ⌛ 30 min.

Cook gently over medium heat until it reaches 118°C (244°F) (use a thermometer).

Stage 5 - ⌛ 5 min.

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.

Leave to cool a little, then chop coarsely.

Set aside.

Stage 7 - ⌛ 2 min.

Place a 20x20 cm (8x8 inch) baking tin on a baking sheet, and line the bottom with a piece of baking paper.

Stage 8

When the mixture has reached 118°C (244°F), turn off the heat.

Stage 9 - ⌛ 1 min.

Pour into a small bowl.

Stage 10 - ⌛ 2 min.

Whip for 1 or 2 minutes...

Stage 11

...until the mixture changes color and becomes lighter.

Stage 12 - ⌛ 2 min.

Add the walnuts and mix well.

Stage 13 - ⌛ 2 hours

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.

After this time, remove from the mould and cut into small pieces.

Stage 15 - ⌛ 1 min.

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.

Support the site ❤️

This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	2 g RDI=4 %	39 g RDI=15 %	19 g RDI=27 %	344 kcal RDI=17 %	1,444 kJ RDI=17 %
Per piece	0 g	3 g RDI=1 %	1 g RDI=2 %	31 kcal RDI=2 %	130 kJ RDI=2 %
Whole recipe	11 g RDI=18 %	177 g RDI=67 %	88 g RDI=121 %	1,552 kcal RDI=78 %	6,499 kJ RDI=78 %