2 cups (500 ml) 35% whipping cream

2 1/4 cups (560 ml) brown sugar

2 tablespoons (30 ml) sugar

2 tablespoons (30 ml) corn syrup

Line a 25 x 16-cm (10 x 7-inch) pan with parchment paper, letting it hang generously over 2 sides.

Butter the sides where there is no paper.

In a saucepan, combine all the ingredients.

Bring to a boil and cook over high heat for about 20 minutes or until a candy thermometer reads 115 °C (240 °F).

Remove from the heat and let stand for 10 minutes. Beat at high speed for 5 minutes. Spread in the pan. Cover and chill for several hours.

Cut into squares and serve.

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