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.
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!
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.
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.
- 125 grams butter
- 125 grams sugar
- 1 can sweetened condensed milk
- Melt the butter and then add the sugar and the sweetened condensed milk.
- Boil and stir for 20 minutes until the mixture turns darker and is quite thick.
- Pour into a small buttered pan 8″x6″ and score with cutting lines.
- Refrigerate for 20 minutes and then cut into small squares.