Maple Panocha
The following two recipes are adapted from "The Candy Book: Everything You Need to Know About Making..." This recipe uses maple sugar.

1 c granulated sugar
1 c maple sugar
2 c brown sugar
1 c cream
2 T butter
1 c chopped nuts

Prep: Butter sides and bottom of pan.

In a heavy bottomed saucepan, stir together sugars and cream. Then cook without stirring until the temperature reaches 240°F, or a soft ball stage. Remove from heat and cool slightly. Add in the butter and nuts. Beat until creamy and pour into prepared pans. Cut into desired shapes when cool.

Recipe adapted from:

Berolzheimer, Ruth, Ed. The Candy Book: Everything you need to know about making... New York: Consolidated, 1950.