• 1 can (300 mL) sweetened condensed milk
• 1/4 cup (60 ml) butter, softened 
• 2 tbsp (25 ml)  maple syrup
• 1 1/2 cups (375)  chopped nuts 
• 1 pkg (1 kg) icing sugar
• 1 1/2 lbs (750 g)  semi- sweet chocolate, chopped 

1.  Mix together sweetened condensed milk, butter, maple syrup and nuts. Gradually beat in sugar. Chill in refrigerator 3-4 hours (or for up to 2 days).
2.  Roll into 1" (2.5 cm) balls. Keep refrigerated until ready to dip.
3.  Melt chocolate in top of double boiler. Dip candy balls in warm chocolate. Place on parchment paper-lined baking sheets until set. Store covered at room temperature or in refrigerator.