louisiana cream fudge
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.
No Image
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
2 3/4 lbs.
Ingredients
- 3 cups sugar
- 1 cup light corn syrup
- 2 cups cream
- 1/4 cup butter, room temperature
- 1/2 cup all purpose flour
- 2 cups pecans, chopped
- 1-2 tablespoon butter, softened for greasing pan
How To Make louisiana cream fudge
-
Step 1Butter a 13X9" baking pan. Set aside.
-
Step 2Put sugar, corn syrup, and cream in a 3-qt saucepan; blend thoroughly.
-
Step 3Bring to boiling over medium heat, stirring until sugar is dissolved.
-
Step 4Put candy thermometer in place. Cook until mixture reaches 234 degrees F. (soft ball stage).
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes