2 cups maple syrup
1 tbsp. light corn syrup
3/4 cup thin cream
1 tsp. vanilla
3/4 cup walnuts, coarsely chopped

Combine syrups and cream in saucepan; heat to boiling over low heat, stirring constantly.

Continue cooking without stirring until soft ball stage (234-240°F on candy thermometer).

Remove from heat; cool to lukewarm. Beat mixture until it thickens and loses its gloss.

Add vanilla and nuts; pour immediately into an 8-inch square buttered cake pan.

Cool; cut into squares.

Cooks Note: Use of a candy thermometer is recommended.