Here's a wonderful recipe for Maple Fudge. It was printed in the Minneapolis Star & Tribune about 20 years ago. If you like Maple, you will love this

lightly oil the inside of a 1 1/2 to 2 qt sauce pan. Combine the sugar, maple syrup, milk, corn syrup and a pinch of 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 clean pastry brush that has been dipped in cold water.

Cook the mixture, without stirring until the soft stage is reached (238 degrees), Remove pan from heat immediately. Add the butter, but do not stir. Cool the fudge to 110 degrees or until bottom of pan feels barely warm to the touch. Add the vanilla extract. Beat the fudge vigorously until it loses its glossy look. Add walnuts, and spoon fudge into oiled 8 inch square pan and spread evenly. When fudge is cold cut into squares. Makes 1 pound.