Russian Caramels Food

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 ~ 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.

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.