Line a loaf pan with parchment paper after spraying the bottom and sides with nonstick cooking spray. Allow some parchment paper to hang over both ends of the pan for later removal.

In a medium saucepan over medium heat, bring the maple syrup to a boil and then reduce to a simmer for 5 minutes. Then, without stirring, add the heavy cream and wait for the mixture to re-boil. Allow it to simmer for about 20 minutes, or until a candy thermometer reads 236°F.

Remove the saucepan from the heat and, without stirring, add the butter. Allow 8 minutes for the mixture to cool. Then, using an electric mixer, beat the mixture for about 5 minutes, or until it thickens and begins to crystallize.

Transfer the mixture to the prepared loaf pan and spread it evenly across the bottom of the pan. Refrigerate the pan for at least 3 hours, or until completely set.

Remove the pan from the refrigerator, use the parchment paper to lift the fudge out of the pan, and cut it into 36 square pieces with a sharp knife. Serve and have fun!