Ingredients

• 2 cups of maple syrup
• 3 tablespoons of butter
• 1 cup of 35 % cream
• 1/2 cup of chopped nuts (optional)

Method

1. Heat the syrup and butter in a casserole and simmer gently for 5 minutes.
2. Add cream and let cook until the candy thermometer shows a temperature of 118°C (245°F).
3. Add nuts and remove from heat. Let sit for 5 minutes.
4. Using an electric beater (or hand mixer) beat the mixture for 10 minutes at maximum speed.
5. Pour into a buttered mould and let cool completely in the refrigerator before cutting into pieces.