Line a 15x10-inch baking pan with parchment paper.

In a medium saucepan over medium heat, combine 2 cups granulated sugar and 1 cup heavy cream, stirring until the sugar dissolves.

Add 1/2 cup unsalted butter and 1 cup pure maple syrup to the saucepan, stirring until the mixture is smooth.

Increase the heat to medium-high and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.

Cook the mixture for 10 to 15 minutes or until it reaches the soft ball stage (235°F to 240°F) on a candy thermometer.

Remove the saucepan from heat and stir in 1 teaspoon vanilla extract and 1/4 teaspoon salt.

Let the mixture cool for a few minutes, then beat vigorously with a wooden spoon until it thickens and loses its gloss.

Pour the fudge mixture into the prepared pan, spread evenly, and let it cool at room temperature for about 2 hours or until fully set.