Cream Fudge
Cream Fudge
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Cream Fudge

15 MIN
15 MIN
25 squares



  1. Line the bottom of a 20-cm (8-inch) square pan with parchment paper, letting the paper hang over two sides for easy unmoulding.
  2. In a saucepan, combine all the ingredients except for the chocolate and vanilla. Bring to a boil and cook without stirring until a candy thermometer reads 112 °C (235 °F). Immediately remove from the heat. Add the chocolate and vanilla without stirring. Let cool for about 15 minutes.
  3. Beat with a wooden spoon for 1 to 2 minutes and pour into the pan. Cool to room temperature. Cut into 25 squares.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.