Maple syrup cream sugar
Creamed sugar is a traditional Quebec confection, and here's a delicious version with maple syrup.
3,409 5/5 (2 reviews)
3 hours 1 min.
Easy
50 pieces
4 IngredientsLast modified on: April 23th 2025
For 50 pieces, you will need:
250 g maple syrup
25 g 
125 g 
50 g walnut kernelsChange these quantities to make:
Change measures:
Times for this recipe
Preparation: 2 hours 20 min.
Cooking: 45 min.
All in all: 3 hours 1 min.
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.
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.
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.
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 recipe | 10 RDI=4 % | 180 RDI=20 % | 90 RDI=10 % | 1,550 RDI=80 % | 6,500 RDI: 80 % |
| Per 100 g | 2 RDI=1 % | 40 RDI=4 % | 20 RDI=3 % | 340 RDI=20 % | 1,440 RDI: 20 % |
| Per piece | 0 | 3 RDI=0 % | 1 RDI=0 % | 30 RDI=2 % | 130 RDI: 2 % |
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)
Maple syrup
Like these other recipes: Canadian rice pudding, Moist cereal bars, Simple maple-syrup tart, Granola, Apple and whisky crumble, ... See them all 11
Cream
Like these other recipes: Coconut-vanilla cream for Elsa , Gratin Comtois, Tartiflette, Eggs Arsène, Pan-fried salmon with white cabbage, ... See them all 115
Walnut kernels
Like these other recipes: Granola, Apple and whisky crumble, Oaty walnut cake , Tomato and cream cheese terrine, Special Cheese and Walnut Sticks, ... See them all 20
Butter
Like these other recipes: Fish fillet in express cooking envelope, Creamy spinach and potato gratin, Tarte Normande, Chocolate eclairs, Curried prawn risotto, ... See them all 472
Other recipes you may also like
Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras.September 7th 2018324 K4.6 2 hours
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.November 4th 20131.38 M 65 1 hour 30 min.
Salmon "en papillote" with small vegetables
A fresh salmon escalope just salt and pepper with small dices of small vegetables.June 22th 2011249 K 15 1 hour 30 min.
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.March 23th 2011527 K 32.3 20 min.
How to roll out pastry for a tart
Rolling out pastry from a block and lining a tart mould or tin is not as straighforward as all that. To help you to succeed every time, here is a very simple tip. It will to change your opinion of tarts...October 13th 2010303 K4.6 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-15)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.