White Fudge

1 cup Buttermilk
1/4 cup Butter or margarine (1/2 -- stick)
1 teaspoon Baking soda
2 cups Sugar
1 cup Chopped pecans
2 tablespoons Light corn syrup

Combine buttermilk and baking soda in a 3-qt heavy saucepan. I use my Dutch oven for this. Let stand 20 minutes. Add sugar and cornsytup to buttermilk. Bring to a bloil, stirring until sugar is dissolved. When mixture boils, add butter and cook, stirring occasionally if necessary (and I have always had to but I stir from the bottom and slowly so that it does not start to "sugar") to the soft ball stage (236 to 238 degrees) - it will turn a medium brown color. Remove from heat and cool to lukewarm (110 degrees). Beat until mixture loses its gloss and starts to thicken. Stir in pecans. Turn into buttered 8" square pan. Cool until firm; then cut into 36 pieces. Makes 1 1/2 lbs. Source: Farm Journal Homemade Candy Book, 1970.