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Maple Fudge

3 cups pure maple syrup
1 cup milk
1/2 cup chopped nuts

1. Butter an 8-inch square baking pan; set aside.
2. Combine maple syrup and milk in a heavy saucepan. Boil mixture, stirring occasionally, to the soft ball stage, or 238*F (115*C) on the candy thermometer.
3. Remove from heat and cool to lukewarm without stirring.
4. With a heavy wooden spoon, beat until mixture starts to become thickened and creamy. Stir in nuts.
5. Pour mixture into prepared baking pan, spreading mixture out evenly. Score with knife. Let cool until firm and cut into pieces. Store in airtight container in a cool place.

Makes about 1 1/4 pounds.

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