2 c. sugar
1 tsp. baking soda
2 tbsp. light corn syrup
3/4 c. butter
2 tbsp. vanilla
1 c. buttermilk
1 c. pecans

In a heavy 2-quart saucepan, combine sugar, butter, buttermilk, baking soda, and corn syrup over medium-high heat. Cook, stirring occasionally until mixture reaches hard ball stage (268 degrees on a candy thermometer). Remove from heat. Stir in vanilla and pecans. Place pan in a large bowl of ice and beat with a wooden spoon until it thickens. Quickly spread in an 8-inch square pan. Allow to cool thoroughly before cutting into 1 inch squares. Yield: 64 squares of fudge.