Old-Time Louisiana Cream Fudge
- 3 cups granulated sugar
- 2 cups whipping cream
- 1 cup cornstarch
- 1/4 cup real butter
- 1/2 cup flour
- 2 cups whole pecans
- Cook sugar, whipping cream and cornstarch to the soft ball stage on a candy thermometer.
- Remove from heat and add butter; beat for 5 minutes.
- Blend in flour and beat until creamy and thick. Add whole pecans.
- When thick, pour into a buttered 13 x 9-inch pan.
- Let cool and cut.