Russian caramels

Russian caramels

These bite-sized pieces of heaven are not only delicious but they’re quick and easy to make and a great one to whip up as a gift. I found this recipe on my favourite savings website Simple Savings. If you haven’t checked it out  you must. It has the world’s best savings tips. Even the free pages will save you money. Join the site though and I guarantee you’ll get your money back in no time (and no I don’t get anything for this plug I just really really like their site!).

Greasey tin

The first step is to grease a lamington tin. I halved the recipe for mine so used a brownie tin instead.

Sugar, butter and milk

Wet a saucepan with water and add sugar, milk and butter. Heat, stirring, until the sugar has dissolved.

Condensed milk goes in

Bring the mixture to the boil and add condensed milk. Keep stirring. The lower the boil the better results according to the recipe. I had my stove as low as I could while still boiling the mixture. This is how it progressed…

Blonding

Getting closer

Ready to be tinned

It took about 20 minutes to get to this stage. Remove the pan from the heat and add vanilla. Stir the mixture until the bubbles are nowhere to be seen. Now it’s time to put it in the greased tin.

Tin time

Leave them to cool in the pan.

Cut 'em up

Cut them up into whatever shapes your heart desires. I went with squares. Clearly the easy option. I’m not 100% sure but I think you could use cookie cutters on this too. Maybe don’t use complex shapes though. Another idea is to cut into little rectangular pieces and wrap them up like lollies.

Russian caramels

This was my wrapping of choice. Yum!

Russian Caramel

• 4 cups sugar
• 125g butter
• 1/2 cup milk
• 1 tin condensed milk
• Vanilla (I used about a tsp)

Grease a lamington tray and place on a cooling rack (oops forgot this step – lucky I have a marble bench top). Wet a large saucepan and add sugar, butter and milk.Stir over low heat with wooden spoon to dissolve sugar. Bring to the boil, add condensed milk and continue to stir.
Boil gently, stirring often to prevent it burning onto saucepan, until it thickens and is ready to pour.

Remove from heat, add vanilla, continue to stir to cool slightly and remove any sign of bubbles. The longer you stir it here the better it will be, but be careful that it doesn’t set in the saucepan.

Pour into greased tray, allow to cool slightly until it begins to set and is able to be marked into squares (or whatever shapes you like).

Wrap it up as you like or put them away for later (or eat them straight away of course!).