Brown sugar makes sense. Let’s see what was I making… I know it had a maple flavor, ended up making maple caramels. It was something to go over a cake…a glaze. I made it again the second time without over boiling it and it turned out fine.
I have a cousin who always sent us at Christmas those maple sugar candies from Canada that are shaped like a maple leaf; I think the Vermont Country Store sells them. They are WONDERFUL!
I’d like to learn to make them.