Categories: Desserts, Candies 
      Yield: 19 servings 
  
      6 c  Sugar, divided 
      2 c  Light cream 
    1/4 t  Baking soda 
    1/2 c  Butter or margarine 
  8 1/2 c  (2 lbs.) 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, por 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 com- bined 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.