I got this recipe ages ago and made it once at Christmas time. It smells wonderful and reminds me of the "maple" sugar leaf shapes My dad bought us when I was a child. You must use pure maple syrup, not maple flavored pancake syrup, to get the true authentic flavor.
heavy cream or 1 can 5 oz evaporated milk
unsalted butter, cubed
Line an 8 inch square baking pan with non-stick foil. Coat foil with cooking spray
Combine syrup, sugar, heavy cream and salt in a medium sized saucepan
Bring to boiling over medium high heat stirring. Once boiling cook 7 to 8 minutes or until mixture registers 238 degrees on a candy thermometer.
Remove pan from heat, with an electric mixer, beat in butter and vanilla.
Continue to beat on high for 8 to 9 minutes or until thickened, light in color and fudge loses its glossy finish
Stir in nuts and spread into prepared pan
Let stand until firm, about 25 minutes.
Cut into squares.