Best 7 Russian Caramels Recipes

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Russian caramels are a type of confectionery that is popular in many countries. They are made with sugar, butter, milk, and flavorings, and are often rolled in chopped nuts or chocolate. Russian caramels have a soft, chewy texture and a sweet, buttery flavor. They are a popular treat for both children and adults, and can be enjoyed on their own or used as an ingredient in other desserts. If you are looking for a delicious and easy-to-make treat, Russian caramels are a great option. With just a few simple ingredients, you can create a batch of these delightful confections that are sure to please everyone.

Check out the recipes below so you can choose the best recipe for yourself!

RUSSIAN CARAMELS



Russian Caramels image

Practically begged for this recipe from a friend of a friend after tasting it.It is so delicious! Only 3 ingredients and lots of elbow grease, but the results are so worth it. These caramels are divine! This recipe makes a lot, scale it down if you wish, but I think it would be a lot of work to make a smaller amount. Besides I enjoy sharing these around with family and friends.

Provided by Ivana

Categories     Candy

Time 1h15m

Yield 100 serving(s)

Number Of Ingredients 3

3 (395 g) cans condensed milk
3 cups white sugar
375 g butter

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



Russian Caramels image

A hard toffee caramel that's hard to resist.

Provided by Libby Hakim

Categories     Dessert

Time 35m

Number Of Ingredients 4

115 grams butter
225 grams brown sugar ((1 cup + 1 tablespoon))
395 grams condensed milk ((1 tin))
2 tablespoons golden syrup

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.

Nutrition Facts : Calories 40 kcal, Carbohydrate 6 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 5 mg, Sodium 18 mg, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving

RUSSIAN CARAMELS ~ IRISKI



Russian Caramels ~ Iriski image

Russian style soft caramels reminiscent of a popular Russian candy 'iriski'.

Provided by Valeria - Beets 'n Bones blog

Categories     Dessert

Number Of Ingredients 4

1.25 cup sugar
1 cup sour cream
2 tablespoons butter
1 teaspoon vanilla

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.

CARAMELS



Caramels image

I have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves 'em!

Provided by Barbara

Categories     Desserts     Candy Recipes

Yield 60

Number Of Ingredients 7

2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter
1 ¼ teaspoons vanilla extract

Steps:

  • Grease a 12x15 inch pan.
  • In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
  • Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

Nutrition Facts : Calories 114.6 calories, Carbohydrate 14.8 g, Cholesterol 20.2 mg, Fat 6.3 g, Protein 0.5 g, SaturatedFat 4 g, Sodium 30.4 mg, Sugar 10.7 g

RUSSIAN CARAMELS RECIPE - (4.4/5)



Russian Caramels Recipe - (4.4/5) image

Provided by kayjayjohnson

Number Of Ingredients 3

1 can sweetened condensed milk
1/2 C butter
1/2 C sugar

Steps:

  • Melt butter Add sugar Add sweetened condensed milk Boil 20 minutes stirring constantly til slightly darker, smooth and thick Pour into a greased pan Score while warm and fully cut when cold

CHEWY CARAMEL



Chewy Caramel image

Rich, chewy caramel to individually wrap or use in candy making.

Provided by HARSHMA

Categories     Desserts     Candy Recipes

Time 40m

Yield 32

Number Of Ingredients 6

1 cup butter or margarine
1 pound light brown sugar
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 ½ teaspoons vanilla extract

Steps:

  • In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
  • Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 28.5 g, Cholesterol 19.4 mg, Fat 6.8 g, Protein 1 g, SaturatedFat 4.3 g, Sodium 66.8 mg, Sugar 23.2 g

RUSSIAN FUDGE



Russian Fudge image

This recipe is the perfect dessert, or great to wrap up and give out as a present! Great for anyone with a sweet tooth.

Provided by Chelsea_

Categories     Candy

Time 20m

Yield 24 serving(s)

Number Of Ingredients 6

3 cups sugar
1/2 cup milk
1/2 cup sweetened condensed milk
125 g butter
1/8 teaspoon salt
1 tablespoon golden syrup

Steps:

  • Put sugar and milk into a saucepan.
  • Heat gently, sitrring constantly until sugar dissolves.
  • Add condensed milk, butter, salt and golden syrup. Stir until butter has melted.
  • Bring to the boil and continue boiling until the soft ball stage, stirring occasionally to prevent burning. (Drop a little bit of the mixture to a cup of cold water, if the mixture forms a slight ball then is it done).
  • Remove from heat. Cool slightly.
  • Beat until thick.
  • Pour into buttered tin.
  • Mark into squares. Cut when cold.

Tips:

  • Use fresh ingredients: Fresh, high-quality ingredients will result in the best-tasting caramels.
  • Cook the caramel mixture to the correct temperature: The temperature of the caramel mixture will determine its texture. If the mixture is not cooked to the correct temperature, the caramels will be too soft or too hard.
  • Let the caramel mixture cool completely before cutting: This will help to prevent the caramels from becoming sticky and difficult to handle.
  • Wrap the caramels individually: This will help to keep them fresh and prevent them from sticking together.
  • Store the caramels in a cool, dry place: Caramels can be stored at room temperature for up to two weeks, or in the refrigerator for up to six weeks.

Conclusion:

Russian caramels are a delicious and easy-to-make treat. By following the tips above, you can make perfect caramels that will be enjoyed by everyone. These caramels are perfect for any occasion, from a casual get-together to a special holiday party. So next time you're looking for a sweet treat, give Russian caramels a try.

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