Sucre à la crème
A classic French caramel treat with rich, creamy texture and delightful sweetness.
Ingredients
Dried ingredients
- 1 cup cassonade
- 1 cup crème à 35%
- 1 cup sucre glace
Instructions
- Line a 20 cm dish with parchment or butter it.
- Mix sucre glace, crème, and cassonade in a saucepan.
- Bring to a boil, stirring until sugar dissolves.
- Cook on medium until a soft ball forms (~113°C).
- Cool slightly, then beat until glossy. Pour into mold and set for 1 hour.
Notes
Work quickly when pouring the caramel to prevent setting before spreading.