250 ml (1 cup) creamy soy cooking preparation (Belsoy-type)

250 ml (1 cup) sugar

250 ml (1 cup) brown sugar

125 ml (½ cup) maple syrup

1 ml (¼ tsp) vanilla extract

Oil and line a 23 x 13-cm (9 x 5-inch) loaf pan with a strip of parchment paper, letting it hang over both sides.

In a saucepan, combine all the ingredients. Bring to a boil (watch out for splattering) and simmer over medium-high heat without stirring for about 12 to 15 minutes or until a candy thermometer reads 115 °C (240 °F). Remove from the heat immediately. Let cool for 15 minutes without stirring.

Beat the sugar mixture with an electric mixer for 2 to 5 minutes or until the mixture is lightens in colour and thickens slightly. Spread in the prepared pan. Let cool completely at room temperature (approximately 4 hours) or in the refrigerator (1 hour). Remove from the pan and cut into 45 squares.

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