Butter Fudge 2 cups granulated sugar 1 cup milk 2 (1 ounce) squares chocolate, grated 1/8 teaspoon cream of tartar 1/2 cup butter 1 teaspoon vanilla extract 1 cup nut meats, chopped Combine first four ingredients. Boil to soft ball stage (234 degrees F to 236 degrees F). Add butter; cool to lukewarm. Add vanilla extract. Beat until thick, then add nut meats. Pour into buttered pan.