Louisiana Cream Fudge
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- 3 c
- 1 c
- light corn syrup
- 2 c
- 1/4 c
- butter, room temperature
- 1/2 c
- all purpose flour
- 2 c
- pecans, chopped
- 1-2 Tbsp
- butter, softened for greasing pan
1Butter a 13X9" baking pan. Set aside.
2Put sugar, corn syrup, and cream in a 3-qt saucepan; blend thoroughly.
3Bring to boiling over medium heat, stirring until sugar is dissolved.
4Put candy thermometer in place. Cook until mixture reaches 234 degrees F. (soft ball stage).
5Remove 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.
6Cool 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.