Real Recipes From Real Home Cooks ®

louisiana cream fudge

a recipe by
Sandy Lowe
Pocatello, ID

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.

serves 2 3/4 lbs.
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For louisiana cream fudge

  • 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

How To Make louisiana cream fudge

  • 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.