Combine the first 5 ingredients in a heavy pot and bring to a boil over medium high heat. When it comes to a full rolling boil that cannot be stirred down, reduce heat and simmer until it comes to the softball stage or 236°F on a candy thermometer.

Remove from heat and stir in cinnamon, allspice, margarine, and vanilla. Cool, then beat until thick and mixture looses its gloss. Pour into buttered square dish and let cool before cutting.