Russian Toffee
"Called Russian Toffee, as the recipe came from a Russian lady. Very easy to make. "
- Ready In:
- 16mins
- Ingredients:
- 3
- Serves:
-
20-40
ingredients
- 1 (12 ounce) can sweetened condensed milk
- 1⁄2 lb sugar
- 1⁄4 lb butter
directions
- Put milk, butter and sugar into a saucepan and bring to a boil.
- Stir constantly (to prevent sticking or burning) and cook gently until it becomes a caramel colour,it usually takes about 15 minutes.
- Pour into greased dish to set.
- When half cold, cut into pieces.
- Eat when completely cooled down.
Questions & Replies
-
I am looking for a recipe from 55 years ago we called it Russian Toffee to Russian Caramel it was a grainy texture and not smooth Does anyone have a recipe for it please
Reviews
-
I have been looking for this recipe for years. I remember having it at a friend's home one Christmas when I was about 10. I made this as soon as I found it, as soon as I could cut and taste it, I was 10 years old again. Easy to make, just have to have patience for it to get "just right". -
an easier conversion for recipe in metric (europe) is quarter cup butter and one and one eighth sugar.<br/>workd for me. also make sure you cool and stir it long enough.. and beat it a littel with spoon before putting it in dish.<br/>it is not supposed to be hard but also not runny. just smoothy creamy toffee. yum -
Better burnt auger brings out the taste yummo
-
I'm very disappointed, it's been 3 hours and the toffee mixture is mushy! Hopefully by sticking it in the frige, it will harden. My son is suppose to bring this to school tomorrow!
RECIPE SUBMITTED BY
Sandra Hyde
MONASH, ACT
I live in Australia and love travelling.
I am happily back in Canberra - the Nation's capital with the man of my dreams (for the last 39 years). Unfortunately I only have access to the internet at work, and with my new job there is very little time for the pleasure of reading up on 'Zaar.
Have a cat, a dog, a husband, 2 children, 2 grandchildren and a very hectic life.
Favourite hobby is collecting recipes and cooking. I love to cook - the more the better.
And a deep interest in medieval times. More than half my recipes are not for food. Things like how to make artificial gemstones, how to rid a home of pests, correct behaviour and so forth. Very, very interesting stuff.
As I get older, I am finding there doesn't seem to be enough time in a day to do what I want.
