Sucre a la creme is a fudge candy with simple ingredients. It has been a Christmas tradition in Quebec households for many generations.

1 cup brown sugar
1 cup white sugar
1 cup 35% cream
1 tsp vanilla extract

1. Butter an 8-inch square cake pan. Set it aside while making the candy.

2. Stir the brown sugar, white sugar and cream together in a medium-sized saucepan. Clip a candy thermometer to the side of the pan. Heat on medium-high, stirring constantly until the temperature reaches 237 F. (114 C.). This step takes 20 to 25 minutes. Remove the pan from heat, stir in vailla extract and cool the mixture to 190 F. (88 C.).

3. Beat the mixture hard with a wooden spoon until it is no longer shiny, and starts to firm up. Quickly pour the mixture into the prepared cake pan and allow to cool. When the candy has completely firmed, cut into squares. Makes 16 (2-inch) squares.

Variation: Add 1/2 cup of chopped pecans, or 1/2 cup dried cranberries.