Recipe - Caramel Fudge Cake

6 cup Sugar, divided
2 cup Light cream
One fourth teaspoon Baking soda
One half cup Butter or margarine
8 One half cup (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 4quart saucepan. Set aside. Melt
2 cups sugar in a heavy 10inch skillet over medium heat. Stir sugar
constantly until it begins to melt. Heat sugarcream 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 sugarcream 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 9inch square pans. Cool slightly
and cut into squares. Makes about 78 pieces.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini