Grand-Peres au Caramel

Grand-Peres au Caramel

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  • Prep Time


  • Total Time


  • Servings



  • Grand-pères au caramel are a traditional French Canadian sweet that’s especially popular around sugar shack season, when all the maple trees are being tapped. They’re often cooked in maple syrup, but we cooked them in a simple syrup made with dark brown sugar.

  • Grand-Pères au Caramel

  • What you need:

  • For the Syrup:

  • cup (370 g) Redpath Dark Brown Sugar

  • 2

    tsp (10 ml) vanilla extract

  • 2

    cups (500 ml) boiling water

  • 2

    tbsp (30 g) unsalted butter

  • For the Dumplings:

  • 2

    cups (250 g) all-purpose flour

  • tsp (7 g) baking powder

  • ½

    tsp (2 g) salt

  • ¼

    cup (57 g) butter, melted

  • ½

    cup + 1 tbsp (140 ml) milk

  • Prep Time: 15 minutes

  • Cook Time: 20 minutes

  • Yield: 6 – 8 servings


A Little History: This dessert came to Québec from Acadia, and there are two interesting stories behind its name. According to the first story, the dumplings were named after the toothless grandfathers who could easily eat them, and because of their resemblance to their aged faces. The second story is a little more forgiving, and claims that this dish was originally prepared in part by grandfathers who were relegated to stirring the maple syrup in the cauldron. How to Prepare: 1. First, make your syrup. Mix the brown sugar and boiling water together in a pot. Cook over medium heat, stirring gently until the syrup comes to a boil. Stir in the vanilla and butter. 2. Next, make your dumplings. Whisk together the flour, baking powder, and salt. Make a well in the flour and pour in the milk and melted butter. Mix just until the wet ingredients have been incorporated, then use your hands to form the shaggy dough into balls. The dough will be a bit loose, but that’s okay. 3. Place all the dumplings in the hot syrup and cook over medium-low heat for 15 minutes, covered. Serve immediately.


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