Line an 8X8 baking dish with foil or parchment paper and spray with a non-stick cooking spray for easy removal of the fudge.

Add the maple syrup to a saucepan and heat over medium high heat. Bring the syrup just to a boil and then reduce the heat to low and simmer for approximately 5 minutes.

Pour in the heavy cream and do not stir it in. Bring the mixture back to a boil and then reduce the heat again and let it simmer for 15-20 minutes until the mixture reaches 236 degrees F based on a candy thermometer.

Remove the pan from the heat. Add in the butter but do not stir in.  Let the mixture cool for approximately 10 minutes.

Beat the mixture with a hand held mixer for 5 minutes until the mixture becomes thick and is thoroughly combined.

Pour the mixture into the prepared pan into a single layer.  Gently tap the pan on the countertop to remove any air bubbles from the mixture.

Refrigerate until the fudge is fully set (2-3 hours).

Carefully remove the fudge from the pan by lifting the parchment paper or foil.

Dice the fudge into 24 pieces with a large, sharp knife.

Then the fudge is ready to serve and enjoy!