Maple Fudge

2 cups granulated sugar
1/2 cup pure maple syrup
1 cup milk
2 tablespoons light corn syrup
Pinch of salt
2 tablespoons butter
1 teaspoon vanilla extract
1 cup broken walnuts

Lightly oil the inside of a 1 1/2- to 2-quart saucepan. Combine sugar, maple syrup, milk, corn syrup and salt in the pan. Cook the mixture over low heat until the sugar dissolves completely and the mixture boils. Wipe down the sugar crystals above the liquid line with a clean pastry brush that has been dipped in cold water. Clip a candy thermometer to the side of the saucepan. Cook the mixture, without stirring, until the soft-ball stage is reached (238 degrees F).

Remove the pan from the heat immediately. Add butter, but do not stir. Cool fudge to 110 degrees F or until the bottom of the pan feels barely warm to the touch. Add vanilla extract. Add walnuts, then beat the fudge vigorously until it is thick and has lost its glossy look. Immediately spoon the fudge into an oiled 8-inch square pan and spread it evenly to cool. When the fudge is cold, cut it into squares.