• Skip to main content
  • Skip to primary sidebar
Cooking with Nana Ling
menu icon
go to homepage
  • About
  • Recipes
  • Resources
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Resources
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
  • ×
    Home » Recipes » Desserts

    Russian Caramels

    Published: Dec 2, 2021 · Modified: May 17, 2025 by Libby Hakim · 6 Comments

    Jump to Recipe Print Recipe

    These hard Russian Caramels are smooth, sweet and utterly more-ish.

    You won't need a candy thermometer – but you will need a lot of willpower to stop at just one.

    Jump to:
    • Ingredient notes
    • How to make Russian Caramels
    • Where did I find this recipe?
    • Storing your caramels
    • More sweet recipes
    • Russian Caramels

    Ingredient notes

    The ingredients are likely things you already have in your cupboards and fridge:

    • butter
    • condensed milk
    • brown sugar
    • golden syrup.

    (If you're in the US, you can find golden syrup in the British or Australian section of your grocery store. Alternatively, corn syrup is sometimes used as a substitute, though I haven't tried it with this recipe.)

    The precise quantities can be found in the recipe card at the end of the post.

    How to make Russian Caramels

    The caramels are made by combining all the ingredients in a saucepan and then stirring over low heat to melt the butter and dissolve the sugar.

    The trick is to go slow.

    Once the mixture is smooth, turn up the heat a little if necessary to bring to a slow simmer. You want the mixture to be bubbling gently.

    You may not have to turn up the heat at all, though, so only increase the heat if it's not coming to a simmer.

    Now you need to simmer for 20-30 minutes while stirring frequently.

    You'll know the mixture is ready when it turns a darker, almost chocolate, colour and starts to thicken so much that you can see the bottom of the saucepan as you stir.

    Also, if you scoop out the mixture with the spoon it will hold together a little rather than running straight off the spoon.

    It's important to keep the simmer gentle during the process. If it starts to bubble too strongly on even the lowest heat setting, take the saucepan off the heat and allow it to cool a little before returning to the heat.

    Once cooked, pour the mixture into a greased slice tin.

    Allow to cool for 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 and store in an airtight container.

    Where did I find this recipe?

    Growing up, my mum made these often and we simply called them "Caramels."

    Dad loved them so much that Mum actually named them after him in her recipe book: "Toffee David".

    I later learnt they are known as "Russian Caramels".

    We also later learnt through DNA ancestry testing that my Dad's grandfather was Russian. A Russian ANZAC in fact. It was a surprise to learn that among the English and Scottish genes, 25% of Dad's heritage is Russian. So it seems quite appropriate that these little toffees Dad loves so much are actually called Russian Caramels!

    russian-caramels-recipe
    A recipe from a community cookbook in my Mum's collection and my Mum's handwritten recipe.

    I'm not sure of the precise history of the recipe, but Russian Caramels were around back in Nana Ling's day.

    I found this recipe in her local paper, The Maitland Daily Mercury, dated March 1937.

    I think this old version sums up this old-fashioned treat nicely:

    "Caramels made with condensed milk are called Russian Caramels, and they are delicious."

    Quite right!

    Enjoy.

    Storing your caramels

    Store in an airtight container in a cool, dry place (not the fridge) for up to a week. Not suitable for freezing.

    More sweet recipes

    Love these caramels? You might like these sweet treats too:

    • Marshmallows on plate.
      Marshmallow Recipe
    • rocky road recipe.
      Rocky Road Recipes
    • Bailey's Fudge squares piled on plate.
      Bailey's Fudge
    • coconut ice.
      Coconut Ice

    Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

    For more fun and deliciousness in the kitchen, follow along on Facebook, TikTok and Pinterest, and subscribe for new posts via email.

    russian caramels

    Russian Caramels

    Libby Hakim
    A hard toffee caramel that's hard to resist.
    5 from 3 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Dessert
    Cuisine Australian, Russian
    Servings 77 small squares
    Calories 40 kcal

    Ingredients
      

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

    Instructions
     

    • 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.

    Video

    Notes

    Storing: Best kept in a cool, dry place (but not the fridge) and should last a week in an airtight container.
    Freezing: Not suitable.
    Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

    Nutrition

    Calories: 40kcalCarbohydrates: 6gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 5mgSodium: 18mgPotassium: 23mgSugar: 6gVitamin A: 51IUVitamin C: 1mgCalcium: 17mgIron: 1mg
    Tried this recipe?If you love it, let me know!

    More Easy & Delicious Dessert Recipes

    • winter desserts - 13 recipes
      Winter desserts: 13 cosy recipes to chase away the chill
    • Chocolate Blancmange.
      Chocolate Blancmange
    • Easter Jelly Pie.
      Easter Jelly Pie
    • Bailey's Cheesecake Slice with Bailey's bottle in background.
      Baileys Cheesecake
    537 shares
    • Share
    • Mix

    Reader Interactions

    Comments

    1. Louise

      December 12, 2023 at 9:04 pm

      This looks so close to the Russian Caramels recipe my mum used to make in the 60s and 70s - I was just asking her about it the other day, because I want to make a batch for Xmas. I remember how dark and buttery they were. She thought it may have come from the Commonsense Cookery Book? I'm going to try this and then maybe try to find mum's Commonsense to compare. More caramels is a good thing 🙂

      Reply
      • Libby Hakim

        December 13, 2023 at 10:21 am

        They're the best! Enjoy your Christmas cooking 🙂

        Reply
    2. Karen

      December 10, 2023 at 12:38 pm

      Can I use dark brown sugar for this recipe?

      Reply
      • Libby Hakim

        December 11, 2023 at 8:12 am

        Hi Karen. Yes, you can - will be a deeper flavour but I reckon it would taste great! Happy cooking 🙂

        Reply
    3. Jo

      April 27, 2023 at 12:04 pm

      5 stars
      I have this exact same recipe passed down through my mum and our church.
      I just can't figure out why every time I make it, it goes soft and sugary, when I take it out of the pot.
      Looking at your recipe instructions, maybe it's boiling too hard or is it that it didn't cool quickly enough when taken out of the pot. When I do my test spoon, it's perfectly hard and chewy.
      I've watched my mum make it so many times, but just can't matter it. The edges are crispy and a lovely gloss but soft in the middle when you break or cut it.

      Reply
      • Libby Hakim

        April 27, 2023 at 7:57 pm

        Hi Jo. My mum also made these for years and years but can't get them to work anymore and has a similar problem to yours. She is blaming the condensed milk these days! However, they work for me so they might be harder to make these days but not impossible. If they are going sugary, I think you might be heating too quickly in the beginning. Make sure it's really low heat and everything melts and dissolves before you bring it to a simmer. Then just simmer at a steady pace, stirring frequently, until it turns a golden colour that is almost starting to look like chocolate. If it is still soft it has not cooked enough. I would judge it more by the colour and it starting to lift form the bottom of the saucepan than by doing the test spoon. That's how I do it anyway. Good luck!

        Reply
    5 from 3 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

    More about me →

    Aussie Collection

    • Tuna Patties piled on plate.
      Tuna Patties
    • Savoury Mince served with toast.
      Savoury Mince
    • YoYo Biscuits recipe.
      YoYo Biscuits
    • Fruit Punch in a punch bowl.
      Fruit Punch
    • Chang's Noodle Salad.
      Chang's Noodle Salad
    • Honey Snaps Biscuits stacked on plate.
      Honey Snaps

    Most Popular

    • Tomato Relish in dish with jars in abckground.
      Tomato Relish Recipe
    • Apricot Chicken on plate with rice.
      Apricot Chicken
    • cob loaf recipe with bread dipping into cob loaf.
      Cob Loaf Recipe
    • classic trifle recipe
      Traditional Trifle Recipe
    • choko pickles
      Choko Pickles
    • Cabbage Mince Chow Mein in frypan.
      Cabbage Mince Chow Mein

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • JOIN ME IN THE KITCHEN and receive the latest recipes delivered fresh to your inbox.

    Useful

    • Using Aussie Recipes
    • All Recipes
    • Contact

    I acknowledge the Traditional Owners of the land where I work and live, the Wonnarua people, and pay my respects to Elders past and present.

    Copyright © Cooking with Nana Ling 2025. All rights reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.