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.
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.
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. 🙂
This is scottish tablet, not russian caramels, which are strawberry toffee covered in dark chocolate.
This is a new-to-me recipe and definitely sounds like something I need to try!
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.
yummy yum yum yum yum is all I can say thank you for making this recipe/putting it online
Definitely a keeper in my book! I haven’t seen this recipe in ages! Have fun at the conference and, thanks for sharing!
Someone else sees this as an old recipe! 🙂
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.
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!
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??
I love caramels, these look impossible to resist!
The caramel looks just like the topping on Millionaire’s Shortbread but Russian Caramels sounds more exotic. You’re father in law is having a great time in your kitchen by the sound of things he must be loving his holiday.
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!
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!
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.
Looks simple! Can’t wait to try them!
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
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!
I love the short ingredient list and these sounds like great treats. 🙂
Mmm these look good and dangerously easy to make! Have fun!
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. 🙂
I don’t think I’ve heard of Russian caramels before but they look like just the sort of thing to satisfy a sugar craving!
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!!]
I am dying for a taste of these Russian caramels, so delicious 😀
Thank you for giving my sweet tooth something to look forward to making!
Cheers
CCU
Caramels look great. Have fun at the confrence.
These look tooth achingly good Maureen! Not sure I could handle them 😛
I tried to make caramels once and I ended up with sauce – lol. I’ll have to give this delicious looking recipe a try.
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.
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.
We must be on the same wavelength Maureen (a bit of Russian something in the air?). These look like they would be easy to make and almost too easy to consume. 😉
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.
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!
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!
Your Russian caramels look wonderful, Mr Glam loves any sweets made with condensed milk, so these will definitely be on the list to be made. GG
Mr Glam and I are alike in many ways 🙂
Maureen these look real good -and only three ingredients – anyone could make them. Have fun with the online conference, I bet you will meet many new bloggers.
I did meet a few new people and I learned a few new things. It was all good!
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.
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.
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
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!
These look divine and perfect for that little sugar hit in the afternoon too 😀 And thanks for keeping up the Aussie contingent Maureen! I have to get more active on google+ but I already struggle for time 🙁
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. 🙂
Wow, these caramels are so gorgeous! I love how simple the recipe as well – what a snap to put together!
I definitely HAD TO click on a link to you blog… And I am glad I did! 😉
I’m laughing, GiGi! Thanks so much for coming by.
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
it’s very fudgy 🙂
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. 🙂
Someone else told me it was called Burfi 🙂 Lots of variations.
Incredibly easy and I’m sure amazingly good!! Thanks Maureen!!!
Never heard of these before but they sure are tempting 🙂
Most Australians know what they are but I didn’t know until I ate one. 🙂
Condensed milk, butter, and sugar…can’t go wrong there!
wow – I can’t believe how simple & delish these look! Going to give them a try – thanks 🙂
I was thinking the other day that it’s time to make some more 🙂
Hi I’ve jst made these but they arent setting. very sticky & gooey. any suggestions
Yep, recook it. You didn’t cook it long enough. 🙂
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!
It’s all fudge to me, Sally! 🙂 I kind of like doce de leite for a name.
Ive made a few batches recently & they were very yummy. But todays batch was very grainy. Can you suggest what may have gone wrong
Cooked too long, I suspect, Sandi.
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.
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!
Good old receipt. My grandma in Australia use to make this. She did however use brown sugar which makes it a bit darker and taste even better.
This is a Russian desert, but in Russian it’s called Iriski, they’re amazing, thank you for the recipe.
I’ve been searching for this recipe for many years. It is indeed Russian. It was handed down to my dad from his Russian mother. We used to make it when we were kids but I couldn’t remember how and my father has passed. Thank you!
Yes I just made this and it’s a winner! Added 2 teas vanilla at the start. Turned the stove right down to avoid burning whilst stirring for 20 mins. Lined a small loaf tin to get a thicker sized fudge. Only wish I’d doubled the quantity. Next time!