3 c. sugar
1 c. light corn syrup
2 c. cream
1/4 c. butter
1/2 c. regular all purpose flour
2 c. pecans, chopped

Put sugar, corn syrup and cream in 3 quart saucepan, blend thoroughly. Bring to a boil over medium heat, stirring until sugar is dissolved. Put candy thermometer in place. Cook until mixture reaches 234 degrees (soft ball stage). Remove from heat, cool about 5 minutes. Blend in butter, beat until mixture begins to thicken, about 5 minutes. Blend in flour, beat fudge until creamy and thick, about 15 minutes. Stir in pecans. Turn fudge into a buttered 9"x13" pan. Cool completely. Cut fudge into squares and wrap individually. Tastes better as it ages.