Quebec Fudge or Sucre a la Creme
"I have had this recipe for over 30 years now. The flavor is just so creamy and delicious. I get requests all the time to make it. Now when I make it I use my 13 x 9 inch buttered pan so they come out thinner and I don't feel as guilty when I have a few...I just can't resist... Sugar rush every now and then can't be too bad for you. Wink, wink. "
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (43.2 g)
- Calories 194.9
- Total Fat - 10 g
- Saturated Fat - 2.6 g
- Cholesterol - 9.2 mg
- Sodium - 157.7 mg
- Total Carbohydrate - 24 g
- Dietary Fiber - 0.9 g
- Sugars - 9.4 g
- Protein - 2.9 g
- Calcium - 47.3 mg
- Iron - 0.9 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Bring brown sugar and butter over low heat to a boil
Step 2
Remove from heat and add in Carnation Milk
Step 3
Put back on and bring back to a gentle boil for 5 minutes. Be real "Careful" if it spits while boiling
Step 4
Take off heat and add in icing sugar. Mix really well to get the lumps out. Add in the nuts if you are adding as well. It will help take out some lumps to make smooth
Step 5
Pour into a prepared buttered pan. You can use either a 9" square pan or like I do a 13 x 9 pan
Step 6
Put in fridge to cool completely. Then cut into squares using a knife dipped in hot water (will cut easier)
Step 7
Amounts will vary depending which pan you use and the size you cut them into
Tips
No special items needed.
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