2 c. maple syrup
3/4 c. light cream or dairy half and half
1 tbsp. light corn syrup
1 tsp. vanilla
1/2 c. chopped walnuts

Combine maple syrup, corn syrup and cream in 2-quart heavy saucepan and place over low heat. Stir constantly, until mixture begins to boil; continue cooking, without stirring, to the soft ball stage (236°F). Remove from heat; cool to lukewarm (110°F) without stirring or beating.

Beat with electric mixer on low speed until candy loses its gloss and thickens (this takes quite a while). Stir in vanilla and nuts. Pour into lightly buttered 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. When cool, cut in 21 pieces.

Makes about 1 pound.