1. Grease a loaf pan with butter, line the pan with parchment paper, leaving a bit of an overhang on both the long sides.
  2. In a saucepan, bring the maple syrup to a boil over medium heat; simmer for 5 minutes. Keep a very close eye on the syrup, it will rise quite a lot.
  3. After 5 minutes, pour in the heavy cream. Without stirring bring the mixture back to the boil and then let it simmer until it reaches 236°F on a candy thermometer, which should take about 20 minutes.
  4. When the mixture reaches temperature, remove the pan from heat. Add butter to the pot but do not stir it in. Let the mixture cool for 8 minutes
  5. Beat with an electric mixer on medium speed for about 5 minutes, until the sugar mixture gets thicker, lighter, loses its sheen, and starts to show signs of crystallization.
  6. Promptly transfer the fudge to the prepared pan; spread all the way to the edge and transfer to the fridge until completely set, about 2 to 3 hours.
  7. Remove from the pan, cut into pieces, and enjoy!

Recipe originally from:

Creamy Maple Fudge