1 cup (250 ml) 35% cream

3/4 cup (180 ml) maple syrup

1/2 cup (125 ml) brown sugar

1/2 cup (125 ml) sugar

1/4 cup (60 ml) corn syrup

1 pinch salt

1 oz (28 g) white chocolate, finely chopped

1/2 teaspoon (2.5 ml) vanilla extract

Place the cream, maple syrup, brown sugar, sugar, corn syrup and salt in a heavy-bottomed saucepan and bring to a boil, stirring until the sugar dissolves. Set a candy thermometer in the centre of the saucepan (for example, hanging off a wooden spoon) and simmer over medium heat, without stirring, until the thermometer reads 110°C (230°F). Remove from the heat. Add the chocolate and vanilla but do not stir.

Place the saucepan in a cold-water bath. Let cool, without stirring, until the thermometer reads 45°C (115°F), about 15 minutes.

Remove the saucepan from the water. Using a wooden spoon or an electric mixer, beat vigorously until the mixture turns pale, 1 or 2 minutes.

Pour into 4 sterilized 125-ml (1/2-cup) jars. Cover and refrigerate for 2 hours. Keep refrigerated.

Include an attractive knife or spreader with your gift.

Serve at room temperature.

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