Russian Caramels

1. 1

   ["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)."]

* Per serving · 4 servings · Values may vary.

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