1
: Place sugar in a heavy saucepan over low heat. Cook, brushing down sides of pan occasionally until melted and the colour of maple syrup. Do not stir, as it may cause crystallization.
2
: Whisk in Eagle Brand and butter. Cook over low heat about 15 minutes whisking constantly until mixture forms a soft ball (at about 240o F/115oC) when tested in cold water.
3
: Remove from heat; add vanilla. Turn at once into a parchment paper-lined 8”x 8” (2 L) baking pan. Cool completely. Cut into squares.