Quebec Fudge (Sucre a La Creme)

READY IN: 12mins
Recipe by FrenchBunny

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.

Top Review by Andtototoo

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!

Ingredients Nutrition


  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. Remove from heat and mix in well the icing sugar.
  3. Mix in nuts if adding.
  4. Pour into buttered dish. Using either a 9" pan or 13" pan and let cool completely. Remove from pan and cut into squares.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a