Russian Toffee 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.

CHEWY TOFFEES

Steps:

• Neatly line the base and sides of a 20x30cm baking tin with baking parchment. Tip the sugars, cream and butter into a large heavy-based deep saucepan and heat gently, stirring occasionally until all the ingredients have come together and the sugars and butter have melted. Place a sugar thermometer or digital cooking thermometer in the pan, turn up the heat and boil everything together vigorously without stirring until the temperature reaches 125C. Remove from the heat and stir in the vanilla. Leave for a moment for any bubbles to settle, then carefully pour the molten toffee into the prepared tin, swirling the tin until the toffee covers the base. Leave the toffee for at least 2hrs to set - overnight is ideal.
• Use the parchment to lift the set toffee out of the tin and cut into squares or fingers. If the toffee is sticking to the knife, lightly oil the blade. Wrap the toffees in waxed paper and store in a jar for up to two weeks at room temperature or a month in the fridge.

RUSSIAN TOFFEE

Steps:

• 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.

RUSSIAN TOFFEE

Steps:

• Stir first three ingredients in a heavy saucepan over medium high heat until melted.
• Add milk, stir continuously for 20-25 minutes.
• Pour immediately into greased ice cube tray.
• Refrigerate for 2-2 1/2 hours.