Russian Caramels Recipe
Overview
This homemade Russian Caramels recipe is the stuff of legend — so delicious that once you’ve tasted it, you’ll be practically begging for more. The original recipe was shared by a friend of a friend, and after one bite, I was hooked. With only three simple ingredients and a bit of elbow grease, the result is nothing short of divine. These caramels are sweet, rich, and perfectly chewy. They are ideal for sharing with friends and family during holidays or special gatherings.
Though this recipe yields a large batch, it’s well worth the effort. Feel free to scale it down if you prefer a smaller quantity, but I personally think it’s more fun (and efficient) to make a big batch. Besides, the more you make, the more people you can share these delightful caramels with. Let’s dive into the detailed, step-by-step process that will take your caramel-making skills to the next level!
Recipe Category
- Candy
- Dessert
- Sweet
- For Large Groups
- Easy
Recipe Information
| Attribute | Details |
|---|---|
| Prep Time | 1 hour 15 minutes |
| Total Time | 1 hour 15 minutes |
| Serving Size | 100 small squares (estimate) |
| Calories per Serving | 88 calories |
| Yield | Varies (depending on square size) |
| Aggregated Rating | 4.5/5 (from 3 reviews) |
Ingredients
| Ingredient | Quantity |
|---|---|
| White sugar | 3 cups |
| Butter | 3/4 cup (1.5 sticks) |
| Sweetened condensed milk | 1 can (375g) |
Nutritional Information per Serving
| Nutrient | Amount |
|---|---|
| Calories | 88 kcal |
| Total Fat | 4g |
| Saturated Fat | 2.6g |
| Cholesterol | 12mg |
| Sodium | 36.5mg |
| Carbohydrates | 12.4g |
| Fiber | 0g |
| Sugar | 12.4g |
| Protein | 1g |
Instructions
Making these Russian caramels takes time and a little muscle, but the end result will have you singing praises. Here’s the detailed breakdown of how to achieve that perfect caramel texture:
Step 1: Melt the Butter
Start by melting the butter in a large, heavy-based saucepan or pot over medium-low heat. A sturdy pot is essential to ensure the mixture doesn’t burn during the long cooking process. Allow the butter to melt completely, creating a smooth and rich base for the caramel.
Step 2: Add the Sugar and Condensed Milk
Once the butter is melted, add the white sugar and the sweetened condensed milk to the pot. Stir well to combine the ingredients. The sugar will dissolve into the butter and the condensed milk, creating a sticky, smooth mixture.
Step 3: Bring to a Boil
Now it’s time to bring your mixture to a boil. Slowly increase the heat to a medium level, stirring frequently. Once the mixture starts bubbling, reduce the heat to a slow boil (simmer) while continuing to stir. This step requires a bit of patience because the sugar must fully dissolve and the mixture needs to thicken.
Step 4: Stir for About an Hour
This is where the elbow grease comes in. You’ll need to stir continuously with a wooden spoon for about one hour. Keep the heat low to medium and avoid rushing the process, as this allows the caramels to reach that perfect texture and color. You’ll notice the caramel start to thicken, darken, and develop a rich golden hue.
Step 5: Check for the Right Color
The caramel is ready when it changes to a medium to deep brown color. At this point, it should be thick enough to coat the back of the spoon, but still pourable. If you’re uncertain, you can perform a simple “cold water test” by dropping a small spoonful of caramel into a glass of cold water. If it hardens into a chewy, firm ball, it’s done!
Step 6: Pour Into a Baking Tin
Once your caramel reaches the right color and thickness, pour the hot mixture into a baking tin lined with baking paper (parchment paper). I recommend using a large 9″x12″ roasting tin, but you can adjust the size depending on how thick or thin you want your caramels. Spread the mixture evenly and allow it to settle into the tin.
Step 7: Cool and Set
Place the caramel-filled tin in the fridge to set. The cool environment helps the caramels firm up and become chewy. Allow them to chill for at least 2 hours, or until they are completely firm to the touch. The longer they chill, the more they’ll solidify, so be patient!
Step 8: Cut Into Squares
Once the caramels are set, remove them from the fridge and lift the parchment paper out of the tin. Use a sharp knife to cut the caramel into small squares or rectangles, depending on your preference. Keep in mind that these caramels are rich, so smaller pieces are usually best.
Step 9: Storage
I recommend storing your caramels in the fridge to keep them firm and chewy. They can also be stored at room temperature, but they will become a little softer. If you prefer them a little softer, store them at room temperature — they’ll still be delicious either way!
Tips for Success
- Stir, stir, stir: Constant stirring is key to preventing the caramel from burning or sticking to the pan. It also helps achieve the perfect smooth and glossy texture.
- Use a heavy pot: A thick-bottomed pot will help distribute heat evenly, preventing scorching.
- Don’t rush the process: The longer you cook the caramel, the richer and thicker it will become. Take your time and enjoy the process!
- Cut them small: These caramels are incredibly rich and a little goes a long way, so cut them into bite-sized squares for the perfect indulgence.
Conclusion
These Russian Caramels are the perfect treat for any occasion. With just three ingredients and a bit of patience, you can make a large batch of these delicious, buttery, chewy caramels. They’re rich, sweet, and just the right amount of indulgent, making them ideal for sharing with friends and family. Whether you’re celebrating a holiday or looking for a special homemade gift, these caramels will undoubtedly delight everyone who tastes them. Happy cooking and enjoy your homemade caramels!
For more easy and delightful candy recipes like this one, check out Love With Recipes.
