Caramel Fudge
6 cups sugar, divided
2 cup light cream
1/4 tsp. baking soda
1/2 cup butter or margarine
8-1/2 cups (2 lb.) pecans, broken
Combine 4 cups sugar and cream in a heavy 4-quart saucepan.
Set aside.
Melt 2 cups sugar in a heavy 10-inch skillet over medium
heat. Stir sugar constantly until it begins to melt.
Heat sugar-cream mixture over medium heat. Continue melting sugar in
skillet, stirring and watching closely so it does not scorch. As soon
as it is completely melted, por
liquid sugar in a thin stream into boiling sugar-cream mixture,
stirring constantly. Do not let sugar remain over heat after
completely melted; this will produced a scorched
taste.
Cook combined mixtures to 246º F. Remove from heat and add baking soda
and butter. Stir in and let candy stand for 30 minutes. Add nuts. Stir
to mix; pour into buttered
9" square pans. Cool slightly and cut into squares.
Makes about 78 pieces.