Quebec Fudge (Sucre a La Creme)
![photo by FrenchBunny](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/36/20/62/pick4laCa.jpg)
photo by FrenchBunny
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/40911540/wi0LZgzoSzydE0fuQgxg_3048461448152.jpg)
![photo by FrenchBunny](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/36/20/62/picHyngrf.jpg)
- Ready In:
- 12mins
- Ingredients:
- 5
- Yields:
-
24 squares
ingredients
- 3 cups dark brown sugar
- 1⁄2 lb butter
- 6 ounces Carnation Evaporated Milk
- 1 lb icing sugar
- chopped nuts (optional)
directions
- 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).
- Remove from heat and mix in well the icing sugar.
- Mix in nuts if adding.
- Pour into buttered dish. Using either a 9" pan or 13" pan and let cool completely. Remove from pan and cut into squares.
Reviews
-
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!