Tonka bean is always a great accompaniment to maple flavors. There’s no better way to appreciate this than in a sucre à la crème, or maple fudge.
Line an 8-inch dish with parchement paper.
Pour maple syrup into a pot. Add butter, tonka bean and vanilla. Bring to a boil, reduce heat and let simmer for 5 minutes.
Add cream and bring to a boil again. Reduce heat to medium and simmer, without stirring, until temperature reads 245 °F (118 °C) on a candy thermometer.
Cool 7 minutes, then stir on high speed for 7 minutes.
Transfer preparation to a mold and refrigerate at least 2 hours.
Slice and serve.