Old-Time Louisiana Cream Fudge

3 cups granulated sugar
2 cups whipping cream
1 cup cornstarch
1/4 cup real butter
1/2 cup flour
2 cups whole pecans

Cook sugar, whipping cream and cornstarch to the soft ball stage on a candy thermometer. Remove from heat and add butter; beat for 5 minutes. Blend in flour and beat until creamy and thick. Add whole pecans. When thick, pour into a buttered 13 x 9-inch pan. Cool and cut.