| Level: | Intermediate |
| Total: | 1 hr 35 min |
| Prep: | 25 min |
| Inactive: | 1 hr |
| Cook: | 10 min |
| Yield: | 12 squares |
Ingredients
- Oil, for greasing pan
- 1 1/2 cups/375 ml brown sugar
- 1 cup/250 ml 35-percent cream
- 1/2 cup/125 ml sugar
- 1/2 cup/125 ml maple syrup
- 1 tablespoon/15 ml butter
- Pinch salt
- 1/2 teaspoon/2 ml vanilla extract
- 1/2 cup/125 ml pecans, toasted and roughly chopped, for garnish
- Maldon salt, for garnish
Instructions
- Line an 8-inch (20-cm) square pan with plastic wrap and lightly oil.
- In a saucepan, combine the brown sugar, cream, sugar, maple syrup, butter and salt and bring to a boil, stirring with a wooden spoon to dissolve the sugar. Attach a candy thermometer in the center of the pan and simmer over medium heat without stirring until the thermometer reads 237 degrees F (114 degrees C). Add the vanilla extract without stirring.
- Place the pan in a cold water bath. Cool, without stirring, until the thermometer reads 113 degrees F (45 degrees C), about 20 minutes.
- Remove the pan from the water bath. Using an electric mixer or a wooden spoon, stir vigorously until the mixture begins to lighten in color and become creamy, 2 to 3 minutes. Please note that if you whip too much, the sugar and cream mixture will harden before you have time to pour it into the pan.
- Pour immediately into the prepared pan and smooth with a spatula. Garnish with crushed toasted pecans and Maldon salt. Cover with plastic wrap. Let cool for about 1 hour at room temperature or 30 minutes in the refrigerator. Remove from the pan and remove from the plastic wrap. Cut into squares. Store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 263 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 0 g |
| Sugar | 37 g |
| Protein | 1 g |
| Cholesterol | 31 mg |
| Sodium | 162 mg |