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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. Cool And Cut. |
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