Old-Time Louisiana Cream Fudge

Ingredients

• 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

Instructions

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.