In a large heavy saucepan, dissolve baking soda in buttermilk. Add sugar, corn syrup and butter. Cook over medium-high heat, scraping sides of pan often, until mixture reaches the soft-ball stage, or 234 to 243 degrees on a candy thermometer. Remove from heat. When pan is cool to touch on the outside, add nuts and beat well. Pour out onto a wax-paper lined paper-lined baking sheet; let stand until set. Fudge should be firm on the outside and creamy on the inside. Cut into squares.
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