Louisiana Cream Fudge

Louisiana Cream Fudge Recipe

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Sandy Lowe


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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2 3/4 lbs.
10 Min
30 Min
Stove Top


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.

About Louisiana Cream Fudge

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