2 C. sugar
1 C pure maple syrup
2 T. corn syrup
1 tsp. vanilla
1/2 C. milk
1 C. cup chopped nuts
1 T. butter
Candy thermometer
Tall sauce pan

Boil syrup, sugar, milk and corn syrup, stirring constantly until 238 degrees.
Remove from heat. Cool to 110 degrees. Add vanilla, nuts and butter. Beat
until thick and creamy. Pour into 8" pan and cut into squares when chilled.