Russian Caramels

Recipe by Ivana
READY IN: 1hr 15mins
SERVES: 100
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter in a large heavy based saucepan/pot.
  • Add sugar and condensed milk.
  • Bring to the boil and stir continuously for about an hour with a wooden spoon, on a medium to low heat (slow boil to a simmer).
  • Told you that you need some elbow grease for this recipe.
  • It is ready when it changes to a medium to deep brown in colour.
  • Pour the mixture into a baking paper lined tin.
  • I use a large roasting tin 9"x12" approximately.
  • Place in fridge to set.
  • Cut into small squares (it is very rich).
  • The amount of squares you get depends on the size you cut it into.
  • So my yield is an estimate.
  • I store my caramels in the frige as I like them firm and chewy, otherwise they will soften (still delicious though).
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