Candy & Confectionery Recipes
> Russian Toffee
How to make Russian toffee:
A super-rich toffee which originally came from Russia.
2 tablespoons golden syrup
6 tablespoons butter
1/4 pint condensed milk
2 tablespoons water
2 cups sugar
vanilla extract to taste
(see measure conversions
for more information)
- Place sugar, syrup, butter, water and condensed milk in pan, dissolve slowly (the sugar should all dissolved before it reaches boiling point).
- Boil steadily for 20 minutes, stirring frequently (if ready, the mixture becomes firm if poured into cold water).
- Pour when almost cold.
- Cut and wrap in wax paper.
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I recall my mother making Russian Toffee during 2nd world war .I am sure she used a pound of golden syrup and a tin of condensed milk ; both were scarce and not rationed but almost unobtainable . they were boiled together until they were thick and dark , almost refusing to leave pan when upended onto tin/enamel plate . 2 ingredients only , a great long-lasting chew ,
A recipe for Russian Toffee has been handed down through 3 generations in our family, since the first world war. We don't believe it can preceed this period by much, because it's based on condensed milk - which dates from around the same time. A polish friend of ours recently tried some that my mother had made, and he said that it is exactly the same as a 'fudge' that they have in Poland. This makes me think that there may be more to the 'Russian origins'theory than meets the eye. My mother wrote to Nestle a few years ago, to see whether this recipe may be in their archives, but they confirmed it was not. We would love to know more. The recipe we follow is:
1/2 lb butter
1 lb sugar
12 oz Sweetened Condensed Milk
2 tsps Vanilla Extract
@val. 4 years late but I believe Indians (from India) also have a sweet called milk toffee that has the same recipe.
it's amazing how many countries have this recipe under various names. the scots call it 'Scottish Tablet' and Indians called it Milk Toffee. Would love to find out it's real history but who really cares as long as it tastes good.
I can honestly say I don't recall using water when making russian toffee and I use to and still make lot's of it. Mmmmmm
I do recall you add a teaspoon of vanila essence after the boil and just before pouring out onto a tray. You can also add crushed nuts and stir into the toffee also just before pouring. (excellent if you can't get enough of it)
It has always been known as Russian Toffee and was quite popular in the 70s at school fetes in the waxed paper twisted at the ends, along with the rockjaw tofee. As to the heritage I was sure it is a very old welsh recipe.
My mother use to make Russian Toffee for us as children and I loved it, it was a special treat. I have not made it for about 35 years and wanted to make it for my grandchildren and thanks to your website I was able to google it and it is now waiting to cool. I do have the reccipe at home but am many miles away. Many thanks.
I have only just finished making russian toffee because over xmas break we went to relatives and there was russian toffe that my husband absolutly loves. I was given the ingredients but was not sure of the quantities. So I googled it. Oh! for technology. Then I saw all your comments. Very interesting and I too would love to know where it originated. Cheers.
I just idly looked for a recipe for Russian toffee.....fondly recalled from my childhood in the Aussie farming country. I took it to school for some fundraiser when I was about 7, and several classmates lost teeth chewing the delicious sticky stuff! They were just at that "loose tooth" age.I know the recipe called for condensed milk, but I doubt the russian heritage.
I think this recipe may be called Russian Toffee because it contains condensed milk.There is a russian dessert called Karofka which is made from heated cream and sugar. In Finland it is called Kinuski and is traditional in all the nordic countries.
I am curious if you know more about the history of russian toffee, if it really is from Russia. All the research have done tells me that although it is called russian toffee, it's roots are in Scotland. I would love to know if you know the history.