Louisiana Cream Fudge

By Roger Davenport

I got this recipe from my mom Blanche Davenport. She has been making this for as long as I can remember. So, since 1960. This is the best fudge ever. Shelly my daughter entered this into the Canyon County fair this year and got a blue ribbon on it! We make it every Christmas. You should make it for your family because it is the best fudge ever!!

3 cups sugar
1 cup light corn syrup
2 cups cream
1/4 cup butter
1/2 cup flour
2 cups chopped pecans

1. Butter a 9x13 inch pan on all sides
2. Blend together thoroughly in a 3 qt. saucepan the sugar, corn syrup, and cream. Bring mixture to boiling over med heat, stirring until sugar is dissolved. Put candy thermometer in place. Cook until mixture reaches 234 degrees. (Soft ball stage-forms a soft ball in very cold water and flatten when taken from water; remove from heat while testing.)
3. Remove from heat. Set aside to cool about 5 min. Blend in 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 pan.
4. When firm cut in to squares.

It makes about 2 3/4 pounds.