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Louisiana
Cream Fudge
| 3 cups sugar
1 cup light corn syrup 2 cups cream ¼ cup butter ½ cup all purpose flour 2 cups pecans, chopped Combine sugar, corn syrup and cream in a 3 quart saucepan and mix well. Bring to boiling point over medium heat, stirring until sugar is dissolved. 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 pecans; turn into a buttered 13
x 9 inch pan. Cool completely and cut into squares.
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