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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt butter in a large heavy based saucepan/pot. | 2. Add sugar and condensed milk. | 3. 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). | 4. Told you that you need some elbow grease for this recipe. | 5. It is ready when it changes to a medium to deep brown in colour. | 6. Pour the mixture into a baking paper lined tin. | 7. I use a large roasting tin 9"x12" approximately. | 8. Place in fridge to set. | 9. Cut into small squares (it is very rich). | 10. The amount of squares you get depends on the size you cut it into. | 11. So my yield is an estimate. | 12. I store my caramels in the frige as I like them firm and chewy, otherwise they will soften (still delicious though). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	3	cans	condensed	2482.7586	59.8021	24.7196	257.3433
white sugar	3	cups		2322.0	599.88	0.0	0.0
butter	375			32062.5	1473.1875	1001.8125	2700.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.