MAPLE NUT FUDGE

2 cups granulated sugar
1 cup maple syrup
1/2 cup whole milk (OR 1/4 cup evaporated milk mixed with 1/4 cup water)
2 tablespoons light corn syrup
1 tablespoon butter
1 teaspoon vanilla
1 cup chopped walnuts

Put the sugar, maple syrup, milk and corn syrup into a saucepan. Cook, stirring constantly until mixture reaches 238 degrees (use a candy thermometer) or until a little bit of the mixture is dropped into very cold water and it forms a soft ball (see note).

Drop in the butter, but do not stir it in. Set aside to cool, without stirring, to 110 degrees F.

Add vanilla, then beat with a spoon or with an electric mixer at medium speed until the mixture loses its gloss, and a small amount dropped from a spoon holds its shape.

Add the walnuts. Then pour the mixture into a greased or oiled 9-by-5-by-3-inch pan.

When cool, cut into squares.

Makes about 1 1/4 pounds
Source: Good Housekeeping Cookbook, 1942