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Directions for: Sucre à la Crème


6 cup (1.5 L) packed brown sugar

1 can (300 mL) evaporated milk

4 cup (1 L) 35% whipping cream

¼ cup (50 mL) salted butter

1 Tbsp (15 mL) pure vanilla extract


1. Line 13 x 9-inch (3 L) baking dish with plastic wrap. In medium saucepan, add sugar, evaporated milk, whipping cream and butter; using wooden spoon, stir to combine. Cook over medium heat, stirring occasionally, for about 20 to 30 minutes or until candy thermometer reaches 235°F (118°C). Remove from heat; stir in vanilla.

2. Using electric hand mixer, beat mixture on high speed for about 10 to 15 minutes or until it is thick and creamy and resembles smooth peanut butter. Scrape mixture into prepared pan; let stand 2 hours. Cut into 36 equal squares. Fudge can be stored in a sealed container in the refrigerator for up to 3 days.

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