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    You are in: Home / Recipes / Russian Toffee Recipe
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    Russian Toffee

    Total Time:

    Prep Time:

    Cook Time:

    16 mins

    1 min

    15 mins

    Sandra Hyde's Note:

    Called Russian Toffee, as the recipe came from a Russian lady. Very easy to make.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put milk, butter and sugar into a saucepan and bring to a boil.
    2. 2
      Stir constantly (to prevent sticking or burning) and cook gently until it becomes a caramel colour,it usually takes about 15 minutes.
    3. 3
      Pour into greased dish to set.
    4. 4
      When half cold, cut into pieces.
    5. 5
      Eat when completely cooled down.

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    Ratings & Reviews:

    • on November 11, 2002

      45

      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".

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 07, 2010

      an easier conversion for recipe in metric (europe) is quarter cup butter and one and one eighth sugar.
      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.
      it is not supposed to be hard but also not runny. just smoothy creamy toffee. yum

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 22, 2010

      55

    Read All Reviews (4)

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    Nutritional Facts for Russian Toffee

    Serving Size: 1 (17 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 139.1
     
    Calories from Fat 54
    39%
    Total Fat 6.0 g
    9%
    Saturated Fat 3.8 g
    19%
    Cholesterol 17.9 mg
    5%
    Sodium 54.2 mg
    2%
    Total Carbohydrate 20.6 g
    6%
    Dietary Fiber 0.0 g
    0%
    Sugars 20.5 g
    82%
    Protein 1.3 g
    2%

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