In large heavy saucepan ove medium-low heat bring margerine, sugar, and evaporated milk to a full boil. Boil to 234 degrees on a candy thermometer (about 5 minutes).
Remove from heat and stir in chocolate chips until melted and then remaining ingredients.
Pour fudge into greased pans. Dry in cool dry place for at lease 6 hours.
Nuts can be added.