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

Combine maple syrup, corn syrup and half and half in 1 1/2 quart saucepan. Place pan over moderate heat; stir constantly until mixture starts to boil. Continue cooking mixture without stirring until it reaches 234 degrees on candy thermometer or until a small amount of syrup forms a soft ball in cold water. Remove pan from heat, do not stir. Let mixture stand until it cools to lukewarm, about 110 to 120 degrees. Beat mixture until it thickens and begins to lose its gloss. Add vanilla and walnuts; pour immediately into a buttered 8"x8"x2" pan. When cool, cut into squares.