Grease an 8″ square pan or I prefer using a loaf pan. Line with parchment paper with the long  sides overhanging so the fudge can be lifted out after setting.

In a large pot combine sugar, maple syrup, cream and butter. On medium-high heat, cook stirring constantly, until mixture boils.

Now insert the candy thermometer and cook stirring occasionally until mixture reaches 238 degrees or 228 degrees at high altitude. This may take 10 to 15 minutes.

Remove pot from heat and remove candy thermometer and rinse the sugar crystals off of it. Dry. At this point I poured the fudge mixture into the bowl of my standing mixer, but if you prefer to beat it with a wooden spoon in the pot, that’s OK, too.

Reinsert the candy thermometer and let the mixture sit, without stirring,  until it has cooled to 110 degrees. Full disclosure: I only let mine cool to about 145 and it was fine! This could take up to an hour and don’t speed up the process by chilling!

Once the mixture has cooled add the extracts and the salt and beat it on low speed with the mixer or if you are using a wooden spoon, beat until the mixture loses its gloss. It will get thicker  and start to set. DO NOT overbeat! Before it gets too thick stir in the toasted walnuts and then spread the mixture into the prepared pan.

If your mixture should get too thick, beat in a spoonful of hot water. You may need a couple, until mixture gets soft again.

Let cool completely at room temperature before cutting into squares.

Store in an airtight container.