Categories: Candy
Ingredients
- 1 cup 35% cream
- 1/2 cup maple syrup
- 1 1/2 cups brown sugar
- 1/2 cup sugar
- 1 tablespoon butter
- unit A pinch of salt
- 1/2 teaspoon vanilla extract
Directions
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For the sucre à la crème, line a 20-cm (8-inch) square pan with plastic wrap and lightly oil.
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In a saucepan, combine all the ingredients except for the vanilla extract 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 114 C (237 F). Add the extract without stirring.
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Place the pan in a cold water bath. Cool, without stirring, until the thermometer reads 45 C (113 F), about 20 minutes.
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Remove the pan from water. Using an electric mixer or a wooden spoon, stir vigorously until the mixture begins to lighten in color and become creamy, about 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.
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Pour immediately into the 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.