Thursday, November 27, 2008

Sucre à la Crème

This simple recipe for Sucre à la Crème is courtesy of a former work colleague. It is very simple and foolproof to make, and will satisfy any sweet tooth. The addition of toasted, chopped nuts either pecans or walnuts elevates this homemade treat to another level.

Sucre à la Crème - Homemade Fudge

2 cups brown sugar, packed
5 Tbsp. unsalted butter
2/3 cup Carnation milk
2 cups icing sugar(powdered sugar)

In a medium saucepan combine the brown sugar, butter and milk.
Bring the mixture to a boil, and boil for 5 minutes stirring constantly.
Remove from heat, and using a hand mixer beat in the 2 cups of icing sugar.
Spread the mixture in a 9 in x 11 in pan. Refrigerate. Cut into small squares.

(Cook's notes: I add 1/2 tsp. of vanilla to the mixture just before adding the icing sugar. If nuts are added, usually 1/2 c., I first like to toast the nuts and then chop prior to adding as the last step.)

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