Old-Time Louisiana Cream Fudge


  • 3 cups granulated sugar
  • 2 cups whipping cream
  • 1 cup cornstarch
  • 1/4 cup REAL butter
  • 1/2 cup all-purpose flour
  • 2 cups whole pecans


  1. Put sugar, whipping cream and cornstarch in a 3-quart saucepan. Clip a candy thermometer to the side of the saucepan. Cook to the soft-ball stage.
  2. Remove from heat and add butter; beat for 5 minutes.
  3. Blend in flour and beat until creamy and thick.
  4. Add whole pecans.
  5. When thick, pour into a buttered 13 x 9-inch pan.
  6. Cool and cut.

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