Mexican Fudge

2 cups sugar
1/2 cup evaporated milk
1 cup pecans
1/2 cup margarine
1/2 cup white corn syrup
1 teaspoon vanilla

Cook sugar, evaporated milk, pecans, margarine and corn syrup in saucepan over medium heat until mixture reaches soft ball stage. Add vanilla. Beat until cool and creamy. Drop by teaspoon on wax paper.