gigi's buttermilk fudge

1 c. buttermilk

1 t. baking soda

2 c. sugar

1/4 c. butter

2 T. white Karo syrup

Put everything in a large, tall pot.  Cook until it reaches the soft ball stage (234 degrees).  Put the pan in a sink with an inch of water.  After it cools a little, beat it and if you want to, add a pinch of vanilla and/or cream.  Pour into a buttered Pyrex dish.

[edited to add:  I have found the beating to be key to this fudge getting to the right consistency to be fudge and not caramel.  We ended up putting it back into the Kitchenaid mixer with the whisk attachment and going at it for quite awhile before putting it back into the buttered dish.  You must get the air into the mix for it to be the right texture.]

A double batch fits nicely into a 13 x 9-inch dish.

[I always add a prayer at the end that I actually cooked it to the right stage!]

NOTE:  This is named "Gigi's" because it is my mother-in-law's recipe and she is called "Gigi" by her grandchildren.  This is not the recipe for another "Gigi's Fudge".