Prepare the Fudge

1. Line Your Pan: Start by lining an 8×8-inch baking pan with parchment paper, making sure to leave a little overhang so you can easily lift the fudge out later.
2. Melt the Butter and Maple Syrup: In a medium saucepan over medium heat, melt the butter with the maple syrup, stirring occasionally. Let the mixture come to a gentle boil, then reduce the heat to medium-low and let it simmer for about 5 minutes. You want the syrup to thicken slightly.
3. Add the Cream and Vanilla: Stir in the heavy cream, vanilla extract, and salt. Bring the mixture back to a simmer and cook for another 2-3 minutes, allowing it to thicken further. Keep stirring to avoid burning.
4. Add the Powdered Sugar: Remove the saucepan from heat and gradually stir in the powdered sugar, a little at a time, until it’s fully incorporated and smooth. The fudge will start to thicken as you mix.
5. Fold in the Nuts: Gently fold in the roasted nuts, ensuring they are evenly distributed throughout the fudge mixture.
6. Set the Fudge: Pour the fudge mixture into the prepared pan and spread it out evenly. Let it cool at room temperature for 30 minutes before transferring it to the fridge. Allow it to set for at least 1 hour, or until firm.

Cut and Serve the Fudge

Once your fudge has cooled and set, lift it out of the pan using the parchment paper overhang. Place it on a cutting board and slice it into 16 squares. Now your Maple Nut Fudge is ready to be served!