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.