Place the cream, maple syrup, brown sugar, sugar, corn syrup and salt in a heavy-bottomed saucepan and bring to a boil, stirring until the sugar dissolves. Set a candy thermometer in the centre of the saucepan (for example, hanging off a wooden spoon) and simmer over medium heat, without stirring, until the thermometer reads 110°C (230°F). Remove from the heat. Add the chocolate and vanilla but do not stir.
Place the saucepan in a cold-water bath. Let cool, without stirring, until the thermometer reads 45°C (115°F), about 15 minutes.
Remove the saucepan from the water. Using a wooden spoon or an electric mixer, beat vigorously until the mixture turns pale, 1 or 2 minutes.
Pour into 4 sterilized 125-ml (1/2-cup) jars. Cover and refrigerate for 2 hours. Keep refrigerated.
Include an attractive knife or spreader with your gift.
Serve at room temperature.
This recipe doubles perfectly.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.