Russian Caramels

Russian caramels can be made using ordinary ingredients you have in your pantry most of the time.  I’m not sure if they’re really Russian but I’m going along with the name because it makes me feel more “international.”

Just a quick post today because I’m headed for the first ever International Virtual Bloggers Conference online on Google Plus.  There’s a robust community of food bloggers/food writers on Google+ where it’s all about education and networking with no self promotion allowed.

The community is called G+ Food Bloggers Community and there are nearly 2,000 of us.  If you’ve got a food blog and you’re on Google+, join us!  You’ll have an opportunity to share best practices and learn about every aspect of Food Blogging.

G+ Food Bloggers Confernce

This makes it a place to learn how the big girls and boys have done it and how we can join along.  Maybe they won’t share ALL their secrets but I find that with every event I view on Youtube I learn something helpful.

The only problem with an international conference is the time.  The welcoming cocktail party was at 8:30pm on Friday night on the east coast of the US.  That made it 10:30 this morning for me.  Yay.  While the others were drinking mojitos and other cocktails, I had my Saturday morning coffee.  Not the same but it was good to be wide awake and networking. This time I’m going live!

how to make russian caramels

The actual conference starts at midnight for me in about half an hour and goes until after 8:30am my time.  I doubt I’ll be too alert around 3am but I think it’s important to make the effort to let the rest of the world know that food bloggers exist down under.

Russian Caramels

My recipe for today is a new favorite but an old friend to most Australians.  When I said I was making Russian Caramels a friend of mine said, “Oh, what an old recipe, Maureen, that’s been around forever.”  Maybe so but it was new to me.  I’d call it caramel fudge but Russian Caramels sound way more exotic.  I haven’t made candy at home for a long time.  John’s dad couldn’t leave it alone but he’s got a sweet tooth the size of Texas.

5.0 from 9 reviews
Russian Caramels
 
Prep time
Cook time
Total time
 
I have no idea if the cuisine is Russian or not but I figured if they're called Russian Caramels they must be.
Author:
Recipe type: Candy
Cuisine: Russian
Serves: 24
Ingredients
  • 125 grams butter
  • 125 grams sugar
  • 1 can sweetened condensed milk
Instructions
  1. Melt the butter and then add the sugar and the sweetened condensed milk.
  2. Boil and stir for 20 minutes until the mixture turns darker and is quite thick.
  3. Pour into a small buttered pan 8"x6" and score with cutting lines.
  4. Refrigerate for 20 minutes and then cut into small squares.

 

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Comments

  1. says

    Sometimes old recipes are the best! This actually is new to me, so I appreciate it! Good looking stuff. I really should join the G+ Food Blogger Community – I knew about it, but I’m just so bad on social media I literally never think to use it! Sounds like a terrific group.

    • says

      I like that there is no promotion. It’s all questions and answers about tech stuff, cookbooks, how much to ask for sponsored posts, which ad networks are best, etc etc etc. Dennis Littley started the group and he sticks to the protocol. :)

    • says

      When I made them for a sweet swap, my 92 year old father-in-law kept sneaking all the “side of the pan” bits that I cut away. Then I had to make another batch just for him.

  2. says

    This is very similar to the Scottish tablet my family makes every Christmas and has been passed down for generations in our family. It’s so funny to see it with another name. I’ve never heard of Russian Caramels….and I’m sure many have not heard of tablet either. :)

    I hope you enjoyed the conference Maureen. I’m not functional at that time in the morning. I plan to watch it on YouTube later.
    Jennifer @ Delicieux recently posted..The ultimate lazy roasted pumpkin soup

    • says

      I wanted to wait too but the desire to network with other bloggers made me stay awake :)

      Scottish tablet.. I think I like that name better!

  3. says

    Oh so simple and I am sure with those three ingredients you can’t go wrong! I will have to give it a go.

    I didn’t know about the bloggers conference… I struggle to keep up with all of thee important things, is there going to be somewhere it can be downloaded??
    GourmetGetaways recently posted..An Evening with Grant Burge

  4. says

    First of YUM, Maureen, true!
    Whatever name they go by too!
    I was going to say the same thing as Claire, as I made this recently for our Scottish themed castle party!
    Always the empty plates (after making these) I get to see!
    Good Luck at the conference and yes, the time zone does sometimes catch up!
    Joanne T Ferguson recently posted..Happy International Raw Food Day 2013

  5. says

    I’ve never heard of these Maureen but they sound amazing and I love that they’re made of such simple ingredients. They’re definitely tempting me! Wish I could have joined in the conference, it sounded so good but I was up to my ears in grandchildren and love every minute of that too, maybe next time!

  6. says

    How interesting, Maureen! These caramels are similar to the ones that my Grandma used to make for me when I was a child. Down there in Brazil we call doce de leite. There are 2 versions: a creamy and this hard one. I loved to see here something so familiar… It brought me great memories of both my dear Grandma and my childhood.
    Denise Browning@From Brazil To You recently posted..Frozen S’mores Cups, a simple pleasure able to conquer worries!!!

  7. says

    Maureen…when do you sleep? How many kilos has your FIL put on while he’s been staying with you? I keep reading about how much food he’s consuming. I bet he has one of those metabolisms where calories just don’t stick to the sides. I made Russian Fudge on my blog. I think this is very similar and yes, highly addictive xx

  8. says

    I’ve seen recipes in old cookbooks for Russian Caramels and I’ve always wondered what was Russian about them. They look delicious!

    I’ll check out the G+ Food Bloggers Community too. I’ve got lots to learn so I appreciate the link. Thanks!

  9. says

    I thought they were fudge as well. They look delicious regardless of the nationality. And pretty easy to make. I wouldn’t mind a few of those edges either if your FIL would share. :)

  10. Eha says

    Well, lady, you beat me hands down!! I’m just about to head for the third week of the ‘Tour de France’ real time and by now I am not making sense to anyone!! So, DO enjoy!! [Hate to tell you I am in the proverbial 7th heaven – so are you, I hope!!]

  11. says

    I am dying for a taste of these Russian caramels, so delicious :D
    Thank you for giving my sweet tooth something to look forward to making!

    Cheers
    CCU

  12. says

    More international ^.^ indeed Maureen!
    Russian or not, I wouldn’t mind them waiting for me here.
    I missed the first hangout because of the time difference. Unfortuntaly the main hangouts are at 2 am 3 am and 4 am here, so I ll watch them later on via youtube.
    Helene D’souza recently posted..Ridge Gourd Bake (Luffa)

  13. says

    Thank you so much for your loyalty and your continued commenting on my blog Maureen, we’re going through some issues and its been rather difficult to manage both the blog and keeping up the comments. I really appreciate it.
    No candy thermometer? Now that’s really easy! I love it.

    • says

      I’ve never been to Russia, have you? I’ve been to Bulgaria and Ukraine – Nazdrave! or Na zdorov’ya. I would love to go to Russia one day.

  14. says

    Sorry I missed the conference. Friday nights are date nights for us, so I would upset my date quite a bit if I told him I was going to spend Friday night online with a bunch of food bloggers. :) Hopefully it was recorded. I’ll go check. Yep – these caramels would be dangerous in this house because I too have sweettooth the size of Texas!
    mjskit recently posted..Smoky Polenta with Aged Cheddar

    • says

      Friday night was the welcoming cocktail party (coffee for me) and then it was all day Saturday and most of the day on Sunday US time. Tough for me because it was all night long two days in a row. I’m not a spring chicken any more!

  15. says

    Seriously woman these are wicked and dangerous, and I want you to ship me a batch immediately. Lol! Great recipe and the photos just made me want to reach in and nab one, or twenty.

    You should meet me on G+ to chat one day. Would be so much fun to hang out and talk blog.

    • says

      I would LOVE to do that. We should do a fun hangout with a few people. Maybe we could call it Talk Tuesday and have it evening/morning.

  16. says

    Yum!!! It’s new to me too and it looks delicious! I wish I could attend the conference too… but it’s impossible to do so with 2 small kids… I wish we were all on the same time zone!!! ;-) I will watch the videos though! <3

    • says

      I would have done just the videos too but I wanted to let Chef Dennis know how much I appreciated the opportunity. I went on your behalf too, Manu!

  17. says

    Sounds delicious, Maureen, no matter the name. I love the instruction to cut into small pieces. That is so self-defeating for me, for I’m sure to have more than a few. Better I cut the block into quarters. Then, should anyone ask, I can honestly say that I only had 1, or possibly, 2 pieces. :)
    ChgoJohn recently posted..Grilled Spring Rack of Lamb

  18. says

    Oh girl, you totally are teasing me! This sweet treat reminds me of homemade fudge….which I love….and am kinda addicted to! Love this recipe, Hugs, Terra

  19. says

    We make something similar to this called milk toffee in Sri Lanka… it’s my mother favorite. This looks great and I wish I could pop one of those squares into my mouth. :)

  20. says

    Exactly what Denise said, these are “doce de leite” in Brazil, and I grew up enjoying them…

    awesome! Who could tell.. Russian, Brazilian, it’s all great!

  21. sandi says

    Ive made a few batches recently & they were very yummy. But todays batch was very grainy. Can you suggest what may have gone wrong

  22. Alice says

    Hi there, tried to make this yesterday. Brought it to boil over a medium heat and then set my timer for 20 minutes. Stood at the stove stirring it non-stop, and 12 minutes in, it was starting to burn. Thought it better to stop than keep going, so poured it into my pan. Now I have super hard, tooth-breaking toffee. Did I do something wrong? Your instructions weren’t specific on what stove heat to use, so I went for middle ground.

    • says

      Burning is not a good thing. With everyone’s stove running a bit different, it’s difficult to say ‘do this because it worked for me’ and then someone gets burnt Russian Caramels. I cook the candy until the color begins to turn a light brown and seems thick. The caramels should be the consistency of fudge when cool. My apologies!

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