Sugar cream is a holiday favourite. These soft and sweet bite-sized confections can now be adapted to a lactose-free diet.
Because the lactose-free sugar cream recipe only uses three simple ingredients—white sugar, brown sugar and cream—it can be made with Natrel Lactose Free 35% Whipping Cream. Get out your candy thermometers! We’ll explain how you can make the perfect sugar cream.
Enjoy it without the discomfort!
Serves
16 squares
Preparation
15 min
Cooking
10 min
Cooling
60 min
Ingredients
- 375 ml (1 1/2 cups) brown sugar, packed
- 250 ml (1 cup) sugar
- 125 ml (1/2 cup) maple syrup
- 250 ml (1 cup) Natrel Lactose Free 35% Whipping Cream
Preparation
- Line the bottom of a 20 cm (8 in) square pan with parchment paper, letting it hang over two sides. Butter the other two sides.
- In a pot, bring all ingredients to a boil, stirring to dissolve the sugar. Place a candy thermometer in the middle of the pot and let simmer without stirring until the thermometer reaches 115 °C (240 °F). Remove from heat.
- Place the pot in a cold (but not ice) water bath. Let cool without stirring until the thermometer reads 43 °C (110 °F). This should take about 20 to 30 minutes.
- Remove the pot from the water bath. Using an electric mixer, whip the mixture until it loses its gloss, about 2 to 3 minutes. The mixture must still be smooth.
- Pour immediately into the pan and spread with a spatula. Cover with plastic wrap and let cool for 1 hour at room temperature or 30 minutes in the refrigerator. Remove and cut into 2.5 cm (1 in.) squares.
