Line a 25 x 16-cm (10 x 7-inch) pan with parchment paper, letting it hang generously over 2 sides.
Butter the sides where there is no paper.
In a saucepan, combine all the ingredients.
Bring to a boil and cook over high heat for about 20 minutes or until a candy thermometer reads 115 °C (240 °F).
Remove from the heat and let stand for 10 minutes. Beat at high speed for 5 minutes. Spread in the pan. Cover and chill for several hours.
Cut into squares and serve.
You don’t have a three-tiered serving platter to present your desserts and sweets? Make one! Simply stack two cups, upside down, and slide two large plates in between, and a small one for the top tier.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.