sucre a la creme (Quebecois Vanilla Fudge)
"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."
- Ready In:
- 1hr 20mins
- Ingredients:
- 4
- Yields:
-
1 pan
ingredients
- 946.36 ml brown sugar
- 1 can Carnation Evaporated Milk
- 14.79 ml butter
- chopped nuts
directions
- Heat sugar and evaporated milk on medium heat till it reaches 240F on a candy thermometer.
- Take off the heat and add the butter and nuts.
- Put the pan in cold water and stir for 7-10 minutes, until the texture changes.
- Cool in a buttered 14" dish.
- Refrigerate.
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Reviews
-
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. -
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 :)
RECIPE SUBMITTED BY
I live in Ontario, and work for the federal government in Quebec. I grew up in Germany, on the French border. I would have loved to become a gourmet chef, but somehow I ended up a social policy/program database manager (which is my trumped up version of it). I wish I had more time to cook... 2 kids. My focus now is making my life easier by doing my own do-ahead and freezer foods.
