Russian Caramels Recipes

CARAMEL FUDGE (RUSSIAN FUDGE)

Steps:

• Generously butter an 8x8 baking tin.
• Put sugar and milk into a saucepan, heat gently over a low heat, stirring constantly until sugar dissolves.
• Add condensed milk, butter, salt and golden syrup. Stir until butter has melted.
• Bring to a boil and continue boiling until the soft ball stage (240 degrees F), stirring constantly to prevent burning.
• Remove from heat. Cool slightly. Using a hand held electric mixer, beat until thick.
• Pour into the buttered tin.
• Mark into squares. Cut into pieces when cold.
• Devour.

RUSSIAN CARAMELS

Steps:

• 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.

RUSSIAN CARAMELS

Steps:

• 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).