Quebec Fudge (Sucre a La Creme)

"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."
 
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photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
Ready In:
12mins
Ingredients:
5
Yields:
24 squares
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ingredients

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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.

Questions & Replies

  1. My fudge crumbled when I cut in it.Could it be because too much icing sugar. I put 33/4 c of icing sugar and I sifted the icing sugar. Any suggestions?
     
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Reviews

  1. 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!
     
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