Louisiana Cream Fudge Recipe
This Louisiana Cream Fudge recipe has got everything to make you go weak on your knees. A lip-smacking Dessert, this Louisiana Cream Fudge completes your spread. I have a weakness for Milk Product, thus I prepare this recipe often. The Louisiana Cream Fudge is a glorious invention of the Canadian cuisine. If you love this Louisiana Cream Fudge recipe, do share it with your friends.
Ingredients
3 cups sugar
1 cup light corn syrup
2 cups cream
1/4 cup butter
1/2 cup all-purpose flour
2 cups pecans, chopped
Directions
Put sugar, corn syrup, and cream in a 3-quart saucepan; blend thoroughly.
Bring to boiling over medium heat, stirring until sugar is dissolved.
Set candy thermometer in place.
Cook until mixture reaches 234°F (soft-ball stage).
Remove from heat and set aside to cool about 5 minutes.
Blend in butter and beat until mixture begins to thicken, about 5 minutes.
Blend in flour.
Beat until creamy and thick, about 15 minutes.
Stir in chopped pecans.
Turn fudge into a buttered 13x9-inch pan.
Cool completely.
Cut into squares.
Bring to boiling over medium heat, stirring until sugar is dissolved.
Set candy thermometer in place.
Cook until mixture reaches 234°F (soft-ball stage).
Remove from heat and set aside to cool about 5 minutes.
Blend in butter and beat until mixture begins to thicken, about 5 minutes.
Blend in flour.
Beat until creamy and thick, about 15 minutes.
Stir in chopped pecans.
Turn fudge into a buttered 13x9-inch pan.
Cool completely.
Cut into squares.
