the fudge

1 cup = 240 mL
1 tablespoon = 15 mL

1 cup white sugar
1 cup brown sugar
1 cup 35% cream
1/2 cup corn syrup
tablespoon butter


Mix all in pot and bring to a boil on medium heat. When it comes to a boil,
volume doubles and bring to a low heat. Let boil under low heat for 3 minutes.
Remove from heat and stir while cooling for a minimum of 5 minutes. After 5
minutes, you will sense the content will start to thicken. Pour into a lightly
greased (with butter) container once it thickens but has yet to solidify. Let
cool.
If done correctly, the content will solidify into a smooth fudge.
(Note: if it is too hard, it means you have boiled it too long. If it has not
crystallized (consistency of toffee), then you need to boil a little longer
or/and stir a little longer when cooling). Unfortunately, You may have to repeat
this several times before you get it right as this recipe is sensitive to the
amount of heat provided and cooling rate...different kitchens are slightly
different so times may vary)
To serve, remove from the form and cut into ca. 2 cm squares. In Quebec this fudge, as desert, is served alone at the end of the meal. In other countries, similar fudges may be accompanied with fresh berry fruits such as raspberries or currants and a small portion of ice cream.

Quebec is known for their "sweet tooth". Most French Quebecers would recognize
and enjoy this dessert. However, most of English Canadians would not recognize this
as a desert and probably would find it too sweet. Thus, ...serve this only to a
French Quebecers if you want to impress them!