Maple, Cinnamon, and Walnut Fudge

1. Line an 8-inch square baking pan with parchment, leaving a 2-inch overhang on two sides. 

2. Combine maple syrup, sugar, cream, golden syrup, and salt in a large, heavy-bottomed saucepan. Clip a candy thermometer to pan. Bring to a boil over medium heat, without stirring, until mixture reaches 238°F, 15 to 20 minutes. Immediately remove from heat and transfer mixture to a bowl. Add cinnamon, butter, and vanilla (do not stir to combine). Clean candy thermometer and place in fudge mixture. Let stand, without stirring, until mixture cools to 110°F, about 1 1/2 hours.

3. Beat fudge with an electric mixer on medium speed, just until mixture thickens and loses its sheen, 6 to 8 minutes. Beat in 1 cup walnuts and immediately scrape fudge into prepared pan, spreading to edges. Sprinkle with remaining 1/4 cup walnuts. Let stand until set, about 1 hour. Use overhangs to lift fudge from pan. Cut into 36 one-inch squares.