Francinette's Fudge (Sucre à la crème) Recipe
Francinette's Fudge (Sucre à la crème)
Flavors of Quebec

Preparation time: 5 minutes
Cooking time: 10-12 minutes

Difficulty: Average
- 225 g (1/2 lb.) half-salted butter
- 375 ml (1 1/2 cups) white sugar
- 375 ml (1 1/2 cups) brown sugar
- 190 ml (3/4 cup) Carnation or evaporated milk
- 500 ml (2 cups) icing sugar
  1. In a non-stick saucepan, melt the butter over medium heat.
  2. Add the white and brown sugars and mix well. 
  3. Add the Carnation milk and mix again. 
  4. Once the mixture comes to a boil, cook for 6 minutes longer, stirring continuously. 
  5. Remove from the heat; gradually incorporate the icing sugar, a little at a time, using a whisk or a blender. 
  6. Pour into buttered containers and let set at room temperature. 


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