Instructions: Combine buttermilk and baking soda in heavy 5 quart saucepan. Let stand for 20 minutes.

Add sugar and corn syrup to buttermilk mixture. Bring to a boil, stirring until the sugar is dissolved. When mixture boils, add butter, and cook, stirring often, to the soft ball stage (236 - 238 degrees). It will turn a medium brown. (NOTE: This foams a LOT as its cooking, so you will have to stir and watch carefully...just make sure you use a good size pot, so it doesnt boil over).

Remove from heat and cool to lukewarm (110 degrees).

Beat with a hand mixer until its gloss starts to dull and starts to thicken (the color also lighten). Stir in pecans, if desired. Pour into buttered 8 or 9 inch pan. Cool until firm and cut into pieces.

Maureen Says:
This recipe was sent to me last year and was an instant hit. Smells like caramel while its cooking and tastes like it too.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.