Recipe

Grease inside of small heavy saucepan. Add sugar, cream, maple syrup, butter and baking soda; cook over medium heat, stirring constantly with wooden spoon, until sugar is dissolved and mixture is boiling (if mixture doesn't foam up high in pan, add another pinch of baking soda).

Boil, without stirring, until candy thermometer registers 238F (114C) or ½ tsp (2 mL) of the syrup dropped into cold water forms soft ball that flattens when removed from water, 5 minutes. Immediately pour into clean wide-bottomed bowl without scraping pan clean. Let cool on rack until candy thermometer registers 100F (38C), or until slightly warm to the touch, about 1 hour.

Using wooden spoon or in heavy-duty mixer with paddle attachment and at medium-low speed, beat mixture, scraping down sides occasionally, until thick and most of the gloss disappears, 5 to 10 minutes. Stir in vanilla.

Immediately scrape back into bowl. Working quickly, scoop by rounded teaspoonfuls (5 mL) and roll into balls using hands. Place on plastic wrap-lined tray or baking sheet. Cover with plastic wrap. Let stand in cool dry place for 12 hours (do not refrigerate). (Make-ahead: Transfer to airtight container and store for up to 1 week.)

Chocolate Coating: In heatproof bowl over pot of hot (not boiling) water, melt milk and bittersweet chocolate with butter; remove from heat and stir constantly until smooth. Let cool for 5 minutes.

Drop each ball into melted chocolate and roll to coat. Using two forks, lift out of chocolate, letting excess drip off and place onto chopped walnuts, rolling to coat. Place on waxed paper-lined baking sheet. Let stand until chocolate hardens, about 2 hours. (Make-ahead: Store in airtight container for up to 1 week.)