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. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
