Sucre a la crème

This is a French candy similar to Vermont maple sugar candy (but without the maple). It is also similar to the filling See's uses in their "butterscotch squares."

2 cups Brown Sugar, packed
3/4 cup Whipping Cream
6 Tbsp. Butter (NOT margarine)
1/4 tsp Vanilla (or maple) flavoring
1-1/2 cups Confectioner's or XXX Sugar
1/2 cup Pecans (use nuts only if you want to destroy the flavor)

Combine brown sugar, whipping cream and butter in large heavy saucepan. Heat and stir until boiling.

Reduce heat and simmer for 15 minutes.

Remove from heat.

Add flavoring, confectioner's sugar (and pecans if you must). Mix well.

Spread into an UNgreased 8 x 8 inch pan.

Cool to room temperature.

Cuts into about 36 pieces.