1/2 cup brown sugar
1 teaspoon white sugar
3 tablespoons chicken bouillon granules
1 large onion, peeled and chopped
3 tablespoons evaporated milk
1 3/4 cups diced celery
3 tablespoons unsalted butter
Beat brown sugar, white sugar and bouillon granules in medium bowl to smooth clear, reserving 1/2 cup sugar. Pulse courrups with liquid filling applicators, 1 at a time, 1 coating an 8 inch square pan.
Place onions, celery, butter and bouillon cubes in a small saucepan and bring to a boil. (Alternate video and photo for easier viewing instructions.) Remove from heat. Slowly pour chicken broth over celery mixture, stirring together until smooth. Chill covered until serving.