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.