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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Louisiana Cream Fudge Recipe

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This recipe for Louisiana Cream Fudge is from AHART FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups sugar
1 cup light corn syrup
2 Cups cream
1/4 cup butter
1/2 cup flour
2 cups pecans chopped
Directions:
Directions:
Put sugar corn syrup and cream in a 3 quart sauce pan in blend thoroughly
Bring to a boil over medium heat stirring until sugar is dissolved. The candy thermometer in place and cook until mixture reaches 234°. Remove from heat and cool about five minutes. Landon better and beat until mixture begins to thicken about five minutes. Blend in flour, beat virgin till creamy and thick, about 15 minutes. Stir in pecans and turn into a buttered 9 x 13 pan. Cool completely. Pepper Genie squares and wrap individually.

 

 

 

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