First:  Spray a 9-inch square pan with cooking spray, and line the bottom with parchment paper.  In the mixing bowl of a stand mixer, mix the Butter, Sugar, and Vanilla until smooth.

Place the Flour in a microwave-safe bowl, and microwave the Flour until it's hot, about 1 1/2 minutes, stopping, and stirring about halfway through heating.

Add the Flour and Salt to the mixing bowl and mix until smooth.

Melt the White Chocolate in the microwave at 10-second intervals, stirring between intervals, until melted.

Add the Eagle-brand milk to the melted White Chocolate, and stir until smooth.  Add the White Chocolate mixture to the mixing bowl, and mix on low until completely blended.

Place the Eggo Waffles in the Toaster, and toast until crunchy, and then cut into small bite-sized pieces, and add to the mixing bowl.

Add the Syrup to the mixing bowl, and blend on low, just until mixed.  Pour the Fudge into the square pan, and press evenly into the pan with a spatula, or the back of a large spoon.

Refrigerate for at least 2 hours, or longer if needed, until the fudge is firm, and set.

Cut fudge into 1 to 2-inch squares,  and place on a plate or platter to serve.  Enjoy.

NOTE:  You can pour additional Syrup over the Fudge pieces if desired, as shown.