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Old-Time Louisiana Cream Fudge

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  • 3 cups granulated sugar
  • 2 cups whipping cream
  • 1 cup cornstarch
  • 1/4 cup real butter
  • 1/2 cup flour
  • 2 cups whole pecans


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