Caramel Fudge

6 cups granulated sugar, divided
2 cups light cream
1/4 teaspoon baking soda
1/2 cup butter or margarine
8 1/2 cups (2 pounds) pecans, broken

The flavor of this golden brown fudge comes from the caramelized sugar.

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, pour 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 246 degrees 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-inch square pans. Cool slightly and cut into squares.

Makes about 78 pieces.