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Vermont Maple Syrup Fudge
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2 cups Maple syrup
1 tbl light corn syrup
3/4 cup Light cream
1 tsp vanilla
1/2 cup Walnuts; chopped
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 an electric mixer on low speed until candy loses its gloss and thickens (this takes quite a while). Stir in the vanilla and nuts and pour into a lightly buttered
8" loaf pan. When cool, cut into 21 pieces. Makes about 1 pound.
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