Louisiana Cream Fudge Recipe

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Louisiana Cream Fudge

Sandy Lowe

By
@Wildviolet

After my mother passed away, I was cleaning out her recipe drawer and came upon this recipe clipped from a newspaper from 1968. One of the ingredients caught my eye, flour. I had never seen a fudge recipe with flour in it, so I had to give it a try. My family and I loved it and I added it to my Christmas candy list. Every one who has tried it had demanded the recipe. This makes a pretty white fudge. Prep. and cook time approximate.


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Serves:

2 3/4 lbs.

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

3 c
sugar
1 c
light corn syrup
2 c
cream
1/4 c
butter, room temperature
1/2 c
all purpose flour
2 c
pecans, chopped
1-2 Tbsp
butter, softened for greasing pan

Directions Step-By-Step

1
Butter a 13X9" baking pan. Set aside.
2
Put sugar, corn syrup, and cream in a 3-qt saucepan; blend thoroughly.
3
Bring to boiling over medium heat, stirring until sugar is dissolved.
4
Put candy thermometer in place. Cook until mixture reaches 234 degrees F. (soft ball stage).
5
Remove from heat and set aside to cool about 5 min. Blend in the 1/4 cup butter and beat until mixture begins to thicken, about 5 min. Blend in flour. Beat fudge until it is creamy and thick, about 15 min. Stir in chopped pecans. Turn fudge into buttered 13X9-inch pan.
6
Cool completely. Next wrap in pan or cut fudge into squares and wrap individually in holiday paper before packing into decorative containers. YIELD: 2 3/4 lbs.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: Southern