Maple Fudge with Maple Syrup Recipe

Line an 8x8-inch baking pan with waxed paper. Butter the paper.

Bring maple syrup heavy cream and brown sugar to a boil in a saucepan over medium heat. Continue to boil without stirring until mixture starts to bubble and registers 240 degrees F (166 degrees C) on a candy thermometer.

Remove from heat. Add butter and salt but do not mix. Let sit until mixture reaches 105 degrees F (41 degrees C).

Add walnuts and vanilla; beat until mixture loses its gloss. Pour into the prepared pan and let cool to room temperature. Cut wrap and store in the refrigerator.