1800s Cooking Tips and Recipes
Sucre a la Crème Sucre a la crème is a traditional fudge from the Quebec region of Canada. Often called Penuche by many. There are many versions, though this one is the most common. Ingredients • 3 cups brown sugar • 1 (5 ounce) cans Carnation Evaporated Milk • 1/2 lb butter • 1 cup icing (confectioners) sugar, sifted • 1/4 cup walnuts, chopped (optional) Directions 1. Combine first 3 ingredients. 2. Bring to a boil over medium heat. 3. Boil 8 to 9 minutes, stirring constantly. 4. Remove from heat, add icing sugar and nuts and stir until well mixed. 5. Pour into 9" X 9" pan. 6. Cool about 15 minutes in refrigerator and cut into small squares. 7. Let cool completely and remove from pan.
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Sucre a la Crème Sucre a la crème is a traditional fudge from the Quebec region of Canada. Often called Penuche by many. There are many versions, though this one is the most common. Ingredients • 3 cups brown sugar • 1 (5 ounce) cans Carnation Evaporated Milk • 1/2 lb butter • 1 cup icing (confectioners) sugar, sifted • 1/4 cup walnuts, chopped (optional) Directions 1. Combine first 3 ingredients. 2. Bring to a boil over medium heat. 3. Boil 8 to 9 minutes, stirring constantly. 4. Remove from heat, add icing sugar and nuts and stir until well mixed. 5. Pour into 9" X 9" pan. 6. Cool about 15 minutes in refrigerator and cut into small squares. 7. Let cool completely and remove from pan.
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