3 c. sugar
1 c. butter
2 tsp. light corn syrup
1 c. buttermilk
1 tsp. baking soda

In 4 quart pan, cook all ingredients, stirring continually until boiling. Continue to stir occasionally to it reaches 238 degrees (soft ball). Pour into bowl and mix at high speed until spreading consistency (about 7 minutes). Fold in 1 cup chopped pecans and frost cake. It will set up like caramel fudge.