1/4 teaspoon maple extract or 1/4 teaspoon
- Using a heavy deep saucepan, cook brown sugar and cream on low boil, stirring often until the soft ball stage is reached, or the mixture forms a long thread when dropped from a spoon. This will take about 10-15 minutes. Take off the stove and by hand, beat in the butter and vanilla. The mixture should thicken, then you can add the nuts if desired.
- Let the mixture cool about 10 minutes; then pour into a buttered glass dish (8x8 cake pan) let cool in the fridge, then cut into pieces.