sucre a la creme (Quebecois Vanilla Fudge)

Total Time
1hr 20mins
Prep 1 hr
Cook 20 mins

I work in Quebec, and this delicious recipe comes from my co-worker's mother-in-law. It is a difficult one compared to some other recipes to master, but... the secret is in the timing. It is a bit more complicated, but the creamy melt in your mouth taste makes it worthwhile.

Ingredients Nutrition

Directions

  1. Heat sugar and evaporated milk on medium heat till it reaches 240F on a candy thermometer.
  2. Take off the heat and add the butter and nuts.
  3. Put the pan in cold water and stir for 7-10 minutes, until the texture changes.
  4. Cool in a buttered 14" dish.
  5. Refrigerate.
Most Helpful

2 5

The only reason I gave this two stars is because the family was not fond of the flavor. You are right in saying there is a secret to this, just before taking it off (I only let the thermometer get to 237) it started smelling the entire house of burnt sugar and I was afraid that the 4 cups of sugar and canned milk was destined for …sink drain and all was lost. Nevertheless, I decided to finish the recipe as stated to see what would happen. Much to my surprise the candy did not taste burnt! However, I was disappointed that it crumbles with cutting.

5 5

I learned this recipe as a small child in Quebec. It's really good and sweet. Just don't eat too much or the detist will not be happy with you :)