How to Make Delicious 'French Creams'

Last Updated: October 21, 2021

French candies are known all over the world as some of the best you can find. However, making your own isn't always a breeze, especially if you don’t have a French chef in the kitchen with you. If you want to try your hand at making cream French candies, use this guide to help you through the process.

Ingredients

4 cups granulated sugar
1 cup purified tap water or bottled water
1 teaspoon vanilla extract, more to taste
1/4 cup chopped almonds
Food coloring, optional

Steps

1
Combine the sugar and water in a small saucepan and bring the mixture to a rolling boil.
2
Let the sugar and water mixture heat for about 10 minutes or until the mixture takes on a somewhat bright orange color. Don’t stir the sugar and water.

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3
Test the mixture by using a spoon to drop a bit of it back into the pan. If the mixture threads, it is ready to use for candy. Allow to cool for about two minutes.
4
Test the mixture again by using a teaspoon to rub the mixture against the sides of a cake bowl. If it can be formed into a ball-like shape, transfer the entirety of the mixture into the cake bowl.
5
Stir or beat the mixture with a wooden spoon. Avoid using an electric mixer since it won’t cream as well.
6
Continue stirring the mixture until it has a creamy texture – about five to six minutes. Use your hands to knead the mixture like bread dough if necessary.
7
Add the vanilla extract. Stir the mixture to fully combine all of the ingredients. Taste the mixture to make sure you've added enough vanilla to your liking. Add the chopped almonds.
8
Roll the mixture into small tubes on a piece of wax paper. Slice the tube into bite-size pieces of candies with a paring knife.
9
Use food coloring if desired to color the candies. Pink coloring is common among French candies, though you don’t have to color it at all. Another option is to use a hazelnut coloring. Allow it for cooling.
10
Once they've cooled, you’ll be able to pack them in wax paper inside a tin or store them in a container at room temperature.

Community Q&A

Question

My sugar never goes to the creamy looking stage shown in the picture. It goes right from slightly transparent gold to hard crystallized chunks VERY quickly. I'm never able to knead it like a dough, as it is far too hot to handle. What am I doing wrong?

MrExpert

Community Answer

You are probably setting your temperature too high for the sugar and it is cooking too fast. Try lowering the temp.