Ingredients
- 2 cups packed brown sugar
- 1 cup whipping cream (35%)
- 1/2 cup pure maple syrup
- 2 tablespoons butter cut in small pieces
- 1 teaspoon baking soda (approximately)
- 1 teaspoon vanilla
Method
Grease the side of a heavy saucepan. Add sugar, cream, maple syrup, butter, and pinch of the baking soda; cook over medium heat, stirring constantly with a wooden spoon, until boiling. If the mixture does not foam up high when boiling, stir in remaining baking soda. Boil, without stirring, until the candy thermometer reaches 238 F or soft-ball stage (when 1/2 tsp syrup dropped into very cold-water forms a soft ball that flattens when removed from water), about 8 minutes.
Immediately pour into a greased wide bowl, without scraping the pan clean. Let cool on rack to 100 F. 1 to 2 hours. With a wooden spoon, beat in vanilla until mixture is very thick and most of the gloss disappears, about 7 minutes. (Or use a heavy-duty mixer with paddle attachment and beat at medium-low speed for about 8 minutes.) Immediately scrape into parchment paper-lined 8-inch square baking dish; smooth top. Let cool on the rack. Lift out onto the cutting board; cut into squares.
Canadian Living