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."
photo by a user photo by a user
Ready In:
1hr 20mins
1 pan




  • 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.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. 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.
  2. carolynn.k
    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 :)


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.
View Full Profile

Find More Recipes