Maple Pecan Fudge

1 liter maple syrup
2 C heavy cream
1-3 C pecans
6 T butter

Line loaf pan with parchment.
Bring maple syrup to a boil and simmer 5 mins in 6 quart pot.
Add cream but do not stir.
Let mixture heat to 236 degrees;
It is normal to stall at 220.
Separately, toast pecans at 350 for 10 mins.

Roughly chop or break pecans into smaller pieces.
Remove fudge from heat, add butter, and do not stir.
Let cool for 8 mins.
In a stand mixer, beat until fudge loses some gloss and leaves tracks.

Fudge should lighten in color.

(This should take about 2 mins.)
Add pecans, and pour into loaf pan.
Let cool 2 hours at room temperature and cut into 8 large cubes.

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