Combine sugar, corn syrup, butter and milk in a heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture boils. Continue cooking to 248°, stirring now and then to prevent scorching. Remove from heat and stir in vanilla and walnuts. Pour into parchment lined 9-inch square pan. Let set for half a day. Cut into squares and wrap in confectionary waxed paper or plastic wrap.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.
