---------- Recipe via Meal-Master (tm) v8.05
 
      Title: WHITE FUDGE
 Categories: Candies
      Yield: 1 Servings
 
      1 c  Buttermilk
    1/4 c  Butter or margarine (1/2
           -stick)
      1 ts Baking soda
      2 c  Sugar
      1 c  Chopped pecans
      2 tb 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
  
   Posted on GEnie's Food & Wine RT by N.BENNETT1 [nikki b] on 10/29/93
  
   MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS;
  SWOODWARD/NVN)
 
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