In a heavy bottom pan, mix evaporated milk, brown sugar and 1 cup butter.

Over medium heat, bring to a full boil.

Reduce heat slightly, just enough to keep it bubbling but not full rolling boil.

Stirring constantly, boil for 10 minutes.

Remove from heat and stir in sifted powdered sugar, vanilla and maple extract or maple syrup.

With stand or hand held mixer, beat on medium high for 3 minutes.

Add chopped walnuts and pour into prepared 8x8 inch pan or 9x9 lined with parchment paper or foil that has been buttered.

Leave enough paper or foil to hang over sides to remove from pan easier.

Let cool at room temperature completely.

Cover tightly in air tight container after cutting into squares.

I like to refrigerate mine after it cools to room temperature before cutting. But you don't have to.