John Kropewnicki

Spanish Fudge
2 cups sugar
1 cup buttermilk
3 tablespoons white (light) corn syrup
1 stick margarine
1 teaspoon vanilla
1 teaspoon baking soda

1) Put all ingredients in large pan over low / medium heat.
2) Stir occasionally with wooden spoon
3) Takes quite a while to cook to testing stage. (15 minutes or so)
4) It will stop foaming about the soft ball stage ( 234 degrees)
Roll small teaspoon of mixture in small dish filled with water. If it rolls into a soft ball, that is about right. If it is just a glob of mixture it is not cooked enough.
If the ball is hard, it has cooked too much.
5) Remove from heat.
6) Add 2 cups or so of chopped nuts (pecans)
7) Wait 5-10 minutes stirring constantly.
8) place on wax paper (if you place too soon it will stick to the paper)

Beat until firm

Spread on waxed paper by teaspoon full.

Let set and peal off paper.