Louisiana Cream Fudge
2 cups whipping cream
1 cup cornstarch
1/4 cup REAL butter
1/2 cup all-purpose flour
2 cups whole pecans
Put sugar, whipping cream and cornstarch in a 3-quart saucepan. Clip a candy
thermometer to the side of the saucepan. Cook to the soft-ball stage.
Remove from heat and add butter; beat for 5 minutes. Blend in flour and beat
until creamy and thick. Add whole pecans. When thick, pour into a buttered 13 x
9-inch pan. Cool and cut.