Ma Mère’s Maple Fudge – Sucre à la Crème

A taste of old Quebec from the heart of the prairies. Ma grand-mere's Sucre à la Crème or Maple Fudge. Easy and Satisfying for any sweet tooth #maplefudge #maple #FrenchCanadian

Where My Story Began

Though I may be Canadian in the most general of definitions, I, like many other Canadians also identify with the cultural pieces of my heritage. My grandparent’s families made the long journey to this country and settled into Saskatchewan. There, they merged their cultures together to form one Canadian identity. Each cultural influence has had an important part in shaping me as I am today. I never think of myself (or Canada) as having one static culture, but more as a fluid culture that has a life of it’s own. I love that we are all so alike in our differences, I find it unifying.

My Food Story

Using food as a medium, I have begun to explore my German background. I’ve had food influences from both sides; the Leaderhouse and Herzog grandparents. It was through them that I became exposed to a bit more German cuisine and culture (we’re talking sausage making, sauerkraut, pork hocks, and spaetzle).

The Hungarian Side

My paternal Grandmother, Grandma Leaderhouse was of pure Hungarian descent. She retained a wonderful accent throughout her entire life, even though she had been born in Canada. Grandma grew up speaking Hungarian but eventually lost the ability to speak her mother tongue. She passed her love of bacon to me (Hungarians love their bacon and smoked sausages). She did make poppy seed rolls, but never anything more ‘Hungarian’ than that. It makes me sad, that cultural part of my past remains lost and I would love to learn more about it in the future.

my sweet French Grand Mere. She makes great Maple Fudge!

The ‘French’ Side

I am, genetically speaking, half ‘French Canadian’ and it’s the part of my cultural heritage that I know the most about. My grandma Lajeunesse’s (nee Ruel) family lived in the Saskatchewan French settlement of Debden, where she met my grandfather. She spoke only French until their children began attending an English school (it is odd that there was only an English school in a French settlement…) and now, at 92 years of age, she speaks a quaint mixture of ‘Frenglish’. By the way, she’s not your average ‘sweet’ granny. She’s 4 feet 9 inches of dynamite and she makes me laugh all the time.

French Canadian Cuisine

Her cooking has probably made the most cultural impact in my life because it was through her (and my mother) that I experienced Tourtierefarlouche (sugar and raisin pie), Tire sur la neige, baked beans, and maple fudge. There are quite a few of us cousins on the French side of the family and we were all taught the ‘Frenglish’ version of grandmère, which has been reduced to ma mère. So, even though I know that ma mère means ‘my mother’, I use it to refer to my French grandmother.

A taste of old Quebec from the heart of the prairies. Ma grand-mere's Sucre à la Crème or Maple Fudge. Easy and Satisfying for any sweet tooth #maplefudge #maple #FrenchCanadian


This recipe for Maple Fudge has been in our French Canadian family for generations. It is second in popularity only to ma mère’s homemade doughnuts at family gatherings.

Back in the day, maple syrup was too dear to be used in large quantities so maple flavouring was used. I’ve provided the original Maple Fudge recipe from our family cookbook with the maple flavouring. For a true Québecois experience, I’ve listed my corrections at the end of the recipe. Ma mère is getting up there in age, so she doesn’t make the doughnuts or Maple Fudge any longer. It’s time for us grandchildren to carry on the tradition!

A taste of old Quebec from the heart of the prairies. Ma grand-mere's Sucre à la Crème or Maple Fudge. Easy and Satisfying for any sweet tooth #maplefudge #maple #FrenchCanadian


Pin it HERE.A taste of old Quebec from the heart of the prairies. Ma grand-mere's Sucre à la Crème or Maple Fudge. Easy and Satisfying for any sweet tooth #maplefudge #maple #FrenchCanadian

More French Recipes from Dish ‘n’ the Kitchen

Christmas Eve Tourtière

Bastille Day at Cassis Bistro

Ma Mère’s Maple Fudge – Sucre à la Crème


Ma Mère’s Maple Fudge – Sucre à la Crème


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A recreation of Ma Mère's Maple Fudge
  • Difficulty:Intermediate
  • Serves:8

Nutrition per portion

    • 1 cup real maple syrup
    • 3 cups light brown sugar
    • 1 cup sugar
    • 2 tbsp baking powder
    • 1 cup milk
    • 1 cup whipping cream
    • 1 tbsp butter
    • 2 tsp vanilla
    • pinch of salt
    • chopped walnuts (optional)
    1. Mix the first seven ingredients together in a saucepan. Boil until the mixture reaches ‘soft ball’ stage.
    2. Remove from heat, transfer to a stand mixer bowl and let it cool a bit.
    3. Beat at high speed until it becomes creamy.
    4. Add flavouring (vanilla and salt) and if using, beat the nuts into the mixture.
    5. Pour into a greased 9x9  pan, let cool until just barely warm then slice into squares.


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    2. Teresa

      I’m have French Canadian, too! My family is Franco-Manitoban. My nieces grew up calling my Mom Mémère and Grandma. Our Sucre à la Crème recipe is quite different from your family’s recipe – I love all the variations I’ve seen from across Canada!


      1. Bernice Hill

        Is the recipe on your blog? Would love to see it!

    3. diversivore

      I love the way you’re exploring your heritage, and your Canadian-ness. I have to agree with you – very few of us in Canada have a static ‘Canadian’ culture or identity, though it’s the strange, mixed together histories that tend to define us as individuals and Canadians. All but one of my grandparents were born in Canada, and though my parents grew up in Quebec, they were anglos (though my grandmother was Acadian). Because of that, my French heritage cuisine is mostly centered around tourtiere and a strange affection for Jos Louis cakes. In any case, it’s fun to explore and to dig deeper to examine the roots of our own family trees. Cheers.


      1. dishnthekitchen

        Joe Louis cakes? well that’s random…You know I kind of feel like my grandparents generation was intent on ‘blending in’ a bit more. I’m sure there are so many other dishes and traditions that got lost along the way. I’m looking forward to finding them out.

    4. Ginni

      Love the Maple fudge, the traditional recipe and family history, but most of all, love your grandma!! She’s adorable and reminds me of my grandma who was also 4ft 9ins of a firecracker!! Great post and recipe Bernice, and I am saving this one to try soon. Fab photos too!!


      1. dishnthekitchen

        Thanks Ginni. My parents are coming this weekend for Erin’s Bridal Shower (Zack’s fiancee) and I was so hoping she would jump in the car with my parents this weekend, but I think she knows that she just can’t handle a 10 hour drive anymore. She just moved into a home in the fall and I think it has made her slow down and feel old.
        I hear you’re getting more snow over East…that sucks. I hope you get spring SOON!!

    5. Denise @ UrbnSpice

      I loved this post so much, Bernice! I can relate to what you write about also being French Canadian and experiencing making the same dishes you mentioned with my grandmother, known as M é m é and my mother, known as ‘Little Mom’ at 4ft, 6″ – lol). Thank you for the memories and this great recipe.


      1. dishnthekitchen

        Ha! Maybe that is actually how it’s spelled?! I didn’t know. I just say it. Sounds like we have the same Grandma, pretty much. Coincidentally, ma mere’s name is Denise 🙂

    6. Vicky Chin

      This is lovely, Bernice ! I like both recipes ! We are so lucky to have a grandmother and/or a mother that knows how to cook. Old recipes that are passed from generation to generation are the best. Thanks for sharing !


      1. dishnthekitchen

        For sure…I wish there was more though. I think sometimes that immigrants went through a sort of ‘Canadianization’ phase where important cultural influences faded in order to be more ‘Canadian’. Kind of ironic. It’s up to me to bring some heritage dishes back!

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