1 cup (250 ml) 35% heavy cream

1 cup (210 g) sugar

1 cup (240 g) lightly packed brown sugar

1/2 cup (125 ml) maple syrup

2 tbsp (30 ml) corn syrup

1 oz (28 g) white chocolate, chopped (optional)

1/4 tsp (1 ml) vanilla extract

Line the bottom of an 8-inch (20 cm) square pan with parchment paper, letting the paper hang over two sides. Butter the other two sides.

In a heavy saucepan, bring all the ingredients except for the chocolate and vanilla to a boil, stirring until the sugar is dissolved. Let simmer without stirring until a candy thermometer placed into the centre of the pan reads 240°F (115°C). Remove from the heat and add the chocolate and vanilla without stirring.

Place the pan in a water bath. Let cool without stirring for 20 to 30 minutes or until the thermometer reads 110°F (43°C).

Remove the pan from the water. With an electric mixer, beat the mixture for about 2 minutes or until it is thick and loses its gloss.

Immediately pour into the prepared pan and spread with a spatula. Cover with plastic wrap and let cool for 1 hour at room temperature or 30 minutes in the refrigerator. Unmould and cut into 1-inch (2.5 cm) squares.

Store in an airtight container. The fudge squares can be made in advance and freeze very well.

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