Sucre a La Creme With Maldon Salt and Pecans

"Recipe courtesy Chuck Hughes"
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Ready In:
1hr 35mins
12 squares


  • oil, for greasing pan
  • 1 12 cups/ 375 ml brown sugar
  • 1 cup/ 250 ml 35-percent cream
  • 12 cup/ 125 ml sugar
  • 12 cup/ 125 ml maple syrup
  • 1 tablespoon/ 15 ml butter
  • 1 pinch salt
  • 12 teaspoon/ 2 ml vanilla extract
  • 12 cup/ 125 ml pecans, toasted and roughly chopped, for garnish
  • maldon salt, for garnish


  • Line an 8-inch (20-cm) square pan with plastic wrap and lightly oil.
  • In a saucepan, combine the brown sugar, cream, sugar, maple syrup, butter and salt and bring to a boil, stirring with a wooden spoon to dissolve the sugar.
  • Attach a candy thermometer in the center of the pan and simmer over medium heat without stirring until the thermometer reads 237 degrees F (114 degrees C).
  • Add the vanilla extract without stirring. Place the pan in a cold water bath. Cool, without stirring, until the thermometer reads 113 degrees F (45 degrees C), about 20 minutes. Remove the pan from the water bath.
  • Using an electric mixer or a wooden spoon, stir vigorously until the mixture begins to lighten in color and become creamy, 2 to 3 minutes. Please note that if you whip too much, the sugar and cream mixture will harden before you have time to pour it into the pan.
  • Pour immediately into the prepared pan and smooth with a spatula. Garnish with crushed toasted pecans and Maldon salt.
  • Cover with plastic wrap. Let cool for about 1 hour at room temperature or 30 minutes in the refrigerator. Remove from the pan and remove from the plastic wrap. Cut into squares. Store in an airtight container.

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