Believe me when I say that the picture belies the insanity of this unassuming sweet. In Quebec, what the rest of the world calls fudge, we call sucre à la crème which means cream sugar or is it sugar cream; either way it's sinful. You can find this naughty little treat at the counter of most ''deps'' (corner stores) or if you're lucky enough, you have a family member who still makes some.
Obviously the homemade version of this treat is always better than the store bought but it's so hard to make I gave up after the 6th fail; that is until a friend of mine gave me her ''guaranteed success'' recipe. I worked with Manon many years ago and we recently reconnected when I saw her post her creations on Facebook. She knits beautiful scarves and hats and my favorite pantouffes (slippers). I buy a new pair of pantouffes from Manon every winter and this year was no exception. When I went to pick up my order I mentionned that I was going to attempt, for the umpteenth time, to make sucre à la crème but that I wasn't convinced it would work. That's when she gave me a gift; her recipe.
It's not difficult to make when you have the right recipe...this is the right recipe. Try it, it'll change your life!
- 2 cups of butter (a whole brick 454grams)
- 1 kilo of brown sugar (a whole bag)
- 1 can of Carnation evaporate milk
- 1 kilo of icing sugar ( a whole bag)
- 2 tsps of vanilla
- Line your largest cake dish (13inx 9in) with parchment paper.
- In a large pot melt the butter, add the Carnation milk and stir.
- Add the brown sugar, stir until well incorporated and simmer for 2 minutes while stirring.
- Remove from heat,add the vanilla and the icing sugar.
- Using a hand blender, mix until the icing sugar is fully incorporated and then pour into your prepared dish.
- Refrigerate until it sets; approximately 1 hour.
- Cut into bite-sized cubes.