8 ounces chocolate chips, dairy free
1/2 cup margarine
2 eggs
1 pound powdered sugar
1 cup whole walnuts -- optional

Prepare a 9-inch pan by spreading a thin layer of margarine over the
bottom and sides. Put the chocolate and margarine in a medium saucepan over low heat, and stir every minute or two until completely melted and combined, about 10-15 minutes. Remove from heat and set aside to cool a little. Beat eggs in a medium-sized mixing bowl; add the powdered sugar and vanilla and beat again until well mixed and smooth. Pour the chocolate mixture into the egg mixture and beat again, stopping to scrape down the sides of the mixing bowl once or twice to ensure the mixture is well-blended. Add nuts and stir again briefly; pour the fudge into the prepared pan. Refrigerate at least two hours, until firm. Cut with a wet knife when cool. Store in refrigerator.

NOTES : You'll need to use either a glass dish or line a metal dish with
waxed paper to prevent the fudge taking on a metallic flavor.