Maple Fudge - maple syrup

Method

• Butter an 8x8 inch dish.
• In a medium saucepan, combine maple syrup, corn syrup, and cream. Bring to a boil, stirring constantly. Then heat without stirring to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat, and let cool until lukewarm.
• Beat mixture until it thickens and loses its gloss. Quickly fold in vanilla and nuts, and spread in prepared pan. Let cool completely before cutting.