3 tablespoons Mazola or Nucoa margarine
3 cups sugar
2 tablespoons Karo light or dark corn syrup
2 (1-ounce) squares unsweetened chocolate
¾ cup milk
1 teaspoon vanilla
1 cup walnuts, coarsely chopped (optional)
Grease 1 (8 × 8 × 2-inch) pan. Place margarine, sugar, corn syrup,
chocolate and milk in a heavy 3-quart saucepan. Cook over medium
heat, stirring constantly, until mixture boils. Continue cooking,
stirring occasionally until temperature reaches (238°F.) or until
a small amount of mixture dropped in cold water forms a soft ball.
Remove from heat. Add vanilla. Cool to lukewarm (110°F.). Beat until
fudge begins to thicken and loses its gloss. Fold in nuts. Quickly
pour into prepared pan. For best results do not spread fudge or
scrape out of pan. When cold, cut in squares. Makes 2 pounds.