Maple Nut Fudge

Combine the maple syrup and butter in a heavy-bottomed saucepan over medium heat, stirring occasionally until the butter is fully melted and incorporated.

Insert a candy/deep-fry thermometer into the mixture and continue cooking without stirring until the temperature reaches 236-240°F (soft-ball stage), approximately 10-12 minutes.

Remove the saucepan from heat and let the mixture cool to room temperature without stirring, about 2-3 minutes.

Stir vigorously with a wooden spoon until the fudge begins to thicken and lose its glossy appearance, which typically takes 1-2 minutes.

Fold in the chopped nuts until evenly distributed throughout the mixture.

Quickly pour the fudge onto a buttered 8-inch square baking dish or parchment-lined surface before it sets completely.

Allow the fudge to cool completely at room temperature, then cut into small squares and serve.