Instructions:

Old-Time Louisiana Cream Fudge

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

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.

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.