Russian Caramels Recipe 445

CARAMELS

Steps:

• Grease a 12x15 inch pan.
• In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
• Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

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).

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 ~ IRISKI

Steps:

• Place sugar in a thick-bottomed sauce pan, and heat it on very low heat for a few minutes, until it starts to melt.
• When no visible crystals remain, add sour cream, and mix well.
• Simmer on lowest setting for 20-30 minutes stirring every now and then, or until the caramel becomes thicker and a bit darker.
• Add butter and vanilla, mix to combine well.
• Transfer to a parchment lined mold (I use a bread pan for a single batch, and a square brownie pan for a double batch).
• Cool in refrigerator until it is thick enough to cut. Slice with a pizza cutter or a sharp knife. You can wrap it in pieces of parchment paper, if you wish.
• I store it in an air tight container in refrigerator but you can store it at room temperature too.

CARAMELS II

Steps:

• Butter a 9x13 inch dish.
• In a heavy saucepan over medium heat, combine sugar, brown sugar, 1 cup condensed milk and corn syrup. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Pour in remaining milk. Heat, without stirring, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour into prepared pan. Let cool before cutting into 1 inch squares.

RUSSIAN CARAMELS RECIPE - (4.4/5)

Steps:

• Melt butter Add sugar Add sweetened condensed milk Boil 20 minutes stirring constantly til slightly darker, smooth and thick Pour into a greased pan Score while warm and fully cut when cold