Sucre A La Creme (Quebecois Vanilla Fudge) - cooking recipe

Ingredients

4 cups brown sugar
1 can Carnation Evaporated Milk
1 tablespoon butter
chopped nuts

Preparation

Heat sugar and evaporated milk on medium heat till it reaches 240F on a candy thermometer.
Take off the heat and add the butter and nuts.
Put the pan in cold water and stir for 7-10 minutes, until the texture changes.
Cool in a buttered 14\" dish.
Refrigerate.