- Combine the maple syrup, cream, invert sugar, and glucose syrup in a saucepan. Cook to 118°C/245°F, stirring constantly.
- Pour the cooked batch onto a marble slab. Place the walnuts, fondant, and vanilla extract on top of the syrup.
- Allow the mixture to cool to 50°C/120°F. Using a scraper, agitate until the mixture turns creamy and opaque, about 8 minu