An old-fashioned, butterscotch-y, not chocolate fudge that always had pride of place in the holiday gift boxes from our dear friend Freda.

2 cups sugar

2 tablespoons light corn syrup

1 stick butter

1 cup buttermilk

1 teaspoon baking soda

1 cup pecans, chopped

Butter an 8 by 8-inch pan..

Add all ingredients (except pecans) to a large, heavy saucepan. Bring to boil and cook to the soft ball stage (234 to 240 degrees on candy thermometer), stirring frequently. Remove from heat and stir in pecans. Pour mixture into pan and let cool.

TIP: When fudge is nearly set, score top lightly with the tip of a sharp knife, marking into bite-size squares. This makes it easier to cut when cool.