Combine sugar, milk, margarine, corn syrup, and chocolate in heavy 3 quart saucepan. Cook over medium heat, stirring constantly, until mixture boils. Then cook, stirring occasionally, until temperature reaches 238 degrees or until a small amount of mixture dropped into very cold water forms a solft ball, which flattens on removal from water. Remove from heat. Add vanilla. Cool to lukewarm (110 degrees). Beat until fudge begins to thicken and loses its gloss. Stir in nuts. Quickly pour into greased 8x8x2'inch cakepan. Cut into squares when cold.

Nancy Coleman.