sucre a la creme (Quebecois Vanilla Fudge)

READY IN: 1hr 20mins
Recipe by kalla

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.

Top Review by LB in Middle Georgia

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.

Ingredients Nutrition


  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.

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