1 1/2 cups (375 ml) lightly-packed brown sugar

1 cup (250 ml) sugar

1/2 cup (125 ml) maple syrup

3/4 cup (180 ml) 35% whipping cream

1/4 cup (60 ml) unsalted butter

3 oz (90 g) white chocolate, chopped

2 teaspoons (10 ml) vanilla extract

Line the bottom of a 20-cm (8-inch) square pan with parchment paper, letting the paper hang over two sides for easy unmoulding.

In a saucepan, combine all the ingredients except for the chocolate and vanilla. Bring to a boil and cook without stirring until a candy thermometer reads 112 °C (235 °F). Immediately remove from the heat. Add the chocolate and vanilla without stirring. Let cool for about 15 minutes.

Beat with a wooden spoon for 1 to 2 minutes and pour into the pan. Cool to room temperature. Cut into 25 squares.

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