Here are several maple fudge recipes from my collection. They are taken from a French cookbook called "Les P'tits Becs Sucres De La Beauce" which, loosely translated, means "Sweets lovers from the Beauce" (the Beauce is a region of southeastern Quebec that is the main maple syrup production center of the province). Here they are:

Mix all ingredients well and bring to a boil, stirring constantly. Simmer, stirring occasionally, until the mixture reaches 236 degrees F on the candy thermometer. Remove from heat and let cool. Stir vigorously until the mixture has thickened and lost its shine. Pour into a buttered dish to harden.