Louisiana Cream Fudge - cooking recipe

Ingredients

3 c. sugar
1 c. white corn syrup
2 c. whipping cream
1/4 c. butter
1/2 c. flour
2 c. nuts, chopped

Preparation

Mix sugar, syrup and cream in large pot (2-quart).
Bring to a boil.
Stir constantly until (soft ball) 234\u00b0 to 240\u00b0 on candy thermometer.
Remove from heat; let set for 5 minutes.
Add butter; beat for 5 minutes.
Add flour and beat for 15 minutes. Add nuts; pour into buttered pan.
Cool; cut into squares.
Store in airtight container.