Russian Caramels

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5 from 3 votes

A hard toffee caramel that's hard to resist.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: Australian, Russian

Servings: small squares

Calories: 40kcal

Author: Libby Hakim

Ingredients

115 grams butter
225 grams brown sugar (1 cup + 1 tablespoon)
395 grams condensed milk (1 tin)
2 tablespoons golden syrup

Instructions

Grease a slice tin (approx 27 x 17 cm).
Add all ingredients to a saucepan.
Heat slowly over low heat to melt butter and dissolve sugar.
Increase heat a little if necessary to bring to a slow simmer.
Simmer for 20-30 minutes, stirring frequently.
The mixture should thicken and become darker. It's ready when the mixture is a dark, almost chocolate colour and comes away from the bottom of the saucepan as you stir it.
Pour mixture into the greased tin.
Allow to cool for about 10-15 minutes and then score using a butter knife (to create 11 x 7 rows). Once completely cool you can break into small squares along these lines.
Store in an airtight container.

Video

Notes

Storing: Best kept in a cool, dry place (but not the fridge) and should last a week in an airtight container.

Freezing: Not suitable.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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