Quebec Fudge (Sucre a La Creme) |
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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 8 |
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This is the only fudge I can make. I simply love it. I don't make it too often for obvious reasons. It is just so creamy. I like to pour this in a buttered 13 pan. Makes them thinner but much more of them. Otherwise you can use the regular buttered 9 pan. I have been using this recipe for over 30 years now. Quantity of squares depends on pan size and how big you cut them. Ingredients:
3 cups dark brown sugar |
1/2 lb butter |
6 ounces carnation evaporated milk |
1 lb icing sugar |
chopped nuts (optional) |
Directions:
1. 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).
2. Remove from heat and mix in well the icing sugar.
3. Mix in nuts if adding.
4. Pour into buttered dish. Using either a 9 pan or 13 pan and let cool completely. Remove from pan and cut into squares.
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