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    You are in: Home / Recipes / Quebec Fudge (Sucre a La Creme) Recipe
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    Quebec Fudge (Sucre a La Creme)

    Quebec Fudge (Sucre a La Creme). Photo by FrenchBunny

    1/2 Photos of Quebec Fudge (Sucre a La Creme)

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    Total Time:

    Prep Time:

    Cook Time:

    12 mins

    5 mins

    7 mins

    FrenchBunny's Note:

    This is the only fudge I can make. I simply love it. I don't make it too often for obvious reasons. It is just so creamy. I like to pour this in a buttered 13" pan. Makes them thinner but much more of them. Otherwise you can use the regular buttered 9" pan. I have been using this recipe for over 30 years now. Quantity of squares depends on pan size and how big you cut them.

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    Units: US | Metric


    1. 1
      Bring brown sugar and butter over low heat to a boil. Remove from heat and add Carnation milk. Bring back to a boil and boil gently for 5 minutes stirring constantly. (Careful it doesn't spit on you, it will hurt -- personal experience).
    2. 2
      Remove from heat and mix in well the icing sugar.
    3. 3
      Mix in nuts if adding.
    4. 4
      Pour into buttered dish. Using either a 9" pan or 13" pan and let cool completely. Remove from pan and cut into squares.

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    Ratings & Reviews:

    • on March 29, 2013


      This fudge was very easy to make and set up without a problem. The only recommendations that I have is to a. sift the powdered sugar before adding it to the fudge, as I had a hard time smoothing out the little lumps of sugar, and b. add a lot of nuts to offset the sweetness of the fudge. I enjoyed the taste of this fudge. Thanks for sharing!

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    Nutritional Facts for Quebec Fudge (Sucre a La Creme)

    Serving Size: 1 (1649 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 254.5
    Calories from Fat 74
    Total Fat 8.2 g
    Saturated Fat 5.1 g
    Cholesterol 22.4 mg
    Sodium 72.9 mg
    Total Carbohydrate 46.3 g
    Dietary Fiber 0.0 g
    Sugars 44.9 g
    Protein 0.5 g

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