Instructions: In 2-quart saucepan over very low heat, heat sugars, undiluted milk, and corn syrup to boiling, stirring constantly. Set candy thermometer in place and continue cooking, stirring constantly, until temperature reaches 235 F. or until a small amount of mixture dropped into very cold water forms a soft ball. (This takes about 30 minutes.) Remove candy mixture from heat.

With spoon, beat butter, maple flavor and nuts into mixture. Quickly drop mixture by teaspoonfuls onto waxed paper; cool on wire racks.

Begin 1 1/2 hours or up to 1 week ahead.

Makes 24 peices or 3/4 pound.

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