Sucre à la crème de grand-mère Lanthier, St – Bernardin

Ingredients

3 cups of brown sugar

2 cups of icing sugar

1/3 cup of butter

1 cup of Carnation milk

1 tsp. of vanilla

Walnuts or other nuts (optional)

Preparation:

Boil brown sugar, butter and Carnation milk for 5 minutes. Add the icing sugar and mix vigorously for a few minutes. Add the vanilla and the nuts. Pour into a “pyrex” type container and let stand to cool for a few hours. Cut into squares and serve. “Sucrez-vous le bec,” as grandmother would say!