Fudge, Sucre a La Creme – a delicious recipe with brown sugar, icing sugar, milk, butter, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1.
2
Mix brown sugar and evaporated milk in saucepan.
3
2.
4
Bring to boil at low temp while stirring.
5
3.
6
When it boils, add butter and let simmer 10 mins, stirring frequently so it.
7
doesn't burn.
8
4.
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Remove from heat.
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5.
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Slowly add the icing sugar, mixing with a hand blender (low speed).Only add a.
12
bit at a time as it's hard to mix it if you put too much in at a time.
13
6.
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Add a couple drops of vanilla.
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7.
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Mix on low speed until very creamy.
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The longer you mix it the creamier it.
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will be.
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8.
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Pour into buttered cake pan, cut into squares, Keep in fridge (it will melt.
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if left out of the fridge for too long.
10635
kcal
Calories
1103
g
Fat
237
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 3 cups brown sugar, 2 cups icing sugar, 1 (5 ounce) can evaporated milk, 12 lb unsalted butter, and more.
Yes, Fudge, Sucre a La Creme falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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