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!
- 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
- 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.