Vanilla Fudge Recipe

Line 9-inch square or 13x9-inch pan with foil so the foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and milk. Bring to a boil, stirring constantly. Continue boiling 5 minutes, over medium heat, stirring constantly. Remove from heat. Add marshmallow creme and almond bark; blend until smooth. Stir in walnuts and vanilla. Pour into prepared pan. Cool to room temperature. Score fudge into 36 or 48 squares. Refrigerate until firm. Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut through scored lines. Store in refrigerator.