Prep. time: 5 minutes
Cooking time: A few minutes

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To punch the recipe, sprinkle your sucre à la crème with a pinch of fleur de sel.

1. Put the maple syrup, corn syrup and cream into a heavy saucepan and boil without stirring until it reaches 117°C / 234°F, or soft ball stage.
2. Cool to 50°C / 100°F and begin stirring until the mixture thickens.
3. Add the vanilla and walnuts.
4. Pour into a buttered dish.
5. Let cool and cut into squares.