Line an 8 x 8 x 2" baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside. Butter the sides of a heavy 2-quart saucepan. In the saucepan combine sugar, milk, peanut butter, and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan. Cook over medium-low heat, stirring frequently, till thermometer registers 234, soft-ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 8 to 10 minutes. Remove pan from heat. Add 2 tablespoons margarine and vanilla, but do not stir. Cool, without stirring, to 110, about 55 minutes Remove thermometer. Beat vigorously till just beginning to thicken; add nuts. Continue beating until very thick, but still glossy. This should take 6 to 7 minutes total. Quickly turn fudge into prepared pan. Candy will lose is gloss after it's turned in pan. While fudge is warm, score into 1" squares. When candy is firm, lift out of pan; cut into squares. Store tightly covered.

From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,