Step 1

Grease the bottom and sides of a loaf pan with non-stick cooking spray and then line the pan with parchment paper. Leave some parchment paper hanging over both ends of the pan for easy removal later.

Step 2

Bring the maple syrup to a boil in a medium saucepan over medium heat. As soon as it starts to boil, turn the heat down to low and bring the mixture to a simmer. Then let it simmer for 5 minutes.

Step 3

Once it has simmered for 5 minutes, add the heavy cream, without stirring, and turn the heat back up to medium. Wait for the mixture to begin boiling again. Once it starts to boil, turn the heat back down to low and bring it to a simmer. Then let it simmer for about 20 minutes (or longer) until the temperature reaches 236°F on a candy thermometer. If the temperature hasn't reached 236°F after 20 minutes, turn the heat up enough to bring it to a gentle boil.

Step 4

As soon as the temperature has reached 236°F, immediately remove the saucepan from the heat and add in the butter, without stirring. Let the mixture cool for 8 minutes. Then beat the mixture with an electric mixer for about 5 minutes until it becomes thick, is no longer shiny, and starts to show signs of crystallization.

Step 5

Quickly transfer the mixture into the prepared loaf pan and evenly spread it across the bottom of the entire pan. Place the pan in the refrigerator for at least 3 hours until completely set.

Step 6

Remove the pan from the refrigerator, lift the fudge out of the pan using the parchment paper, and cut it into 36 square pieces using a sharp knife. Serve and enjoy!