Sucre à la Crème (Fudge)
This is my grandmother's (92 yrs) fudge recipe. I remember her making this, when I was little, every time she came over to our house. She'd be standing by the stove beating the fudge for quite a while.
Bring to a boil:
4 cups brown sugar
1 cup Carnation whole evaporated milk (NOT 2%)
Add: 4 Tablespoons butter
Lower temperature and cook, stirring, until it reaches 235 degrees on candy thermometer.
Remove from heat and add:
2 teaspoons vanilla extract
Chopped pecans
Beat until it start to set. Pour into buttered 9-inch pan. The beating could take up to 10 minutes. Pour into pan as soon as it starts to set.
If cooked too fast or too long, it will be too sugary. According to my grandmother, it should be smooth.
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