Directions

• Grease the sides of a metal loaf pan with butter, then line the pan with parchment paper from long side to long side, leaving a little overhang.
• In a large saucepan, bring the maple syrup and cream to a boil over medium-high heat then lower to a simmer. When the mixture rises as it boils, simply lift the pan from the heat for a few seconds and swirl the pan a little to keep the syrup from scorching. Find a temperature point where it simmers but does not boil over. The mixture will rise again so watch it!
• Boil at simmer until it reaches 236°F on a candy thermometer, about 20-25 minutes (or until it reaches soft ball point when dropped into ice water). Remove the pan from the heat and add the butter without stirring and set aside to cool for about 10 minutes.
• Transfer the mixture to a mixing bowl and beat with an electric mixer on medium speed until the mixture thickens and just starts to lose it’s sheen, about 5 minutes. Fold in the chopped walnuts.
• Pour the fudge into the prepared pan and spread out evenly with a spatula and let it cool at room temperature until completely set, about 2 hours. Lift the fudge from the pan and cut it into squares with a sharp knife. Store in an airtight container for up to a week.