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White Fudge

1 cup buttermilk

1 teaspoon baking soda

2 cups granulated sugar

2 tablespoons light corn syrup
1/4 cup butter
1 cup chopped pecans

1. Line a 8-inch square pan with lightly buttered waxed paper or aluminum foil. Set aside.
2. Combine buttermilk and baking soda in a large, heavy saucepan. Let stand 20 minutes.
3. Add sugar and corn syrup to buttermilk, mixing well. Cook over medium low heat. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Bring to a boil, stirring constantly, when mixture boils, add butter and cook to the soft ball stage (238*F - 115*C) or until a small amount dropped into cold water forms a soft ball that flattens when removed from the water. Remove from heat.
4. Let cool to room temperature, without stirring.
5. Beat with a heavy wooden spoon until it starts to thicken; add the pecans and continue to beat until candy loses some of its gloss.
6. Spread evenly in the prepared pan. When firm, invert pan; peel off waxed paper and cut into small pieces. Store in an airtight container at room temperature.

Makes 1 1/2 pounds candy.