Maple Cream Candy 1972 (Canadian) - cooking recipe

Ingredients

4 cups brown sugar
2 tablespoons all-purpose flour
1 cup whole milk or 1 cup evaporated milk
1/4 cup butter
2 teaspoons baking powder
1 -2 dash salt
1 teaspoon vanilla
2 cups chopped walnuts or 2 cups pecans

Preparation

Lightly grease 9 x 11 brownie pan.
(originally calls for a 9 x 13 pan, but, I find this too thin afterwards).
Mix in a lightly buttered heavy large saucepan, the brown sugar, butter, cream, flour, baking powder and salt.
Cook stirring constantly until mixture reaches 235degrees F.
on a candy thermometer.
Or until a soft ball forms in cold water.
Remove from heat, add vanilla and nuts.
Beat two to five minutes or until candy begins to thicken.
Pour quickly into prepared buttered pan.
Spread evenly.
Cut into squares while still soft.