Russian Caramels are quite easy to make, provided you don’t get distracted! The mixture does need to be stirred constantly. Even stepping away from the saucepan for a few seconds will lead to it burning on the bottom.
2 Tbl golden syrup
1 cup white sugar
395g can condensed milk
2 tsp vanilla essence
Prepare a square or rectangular cake tin with baking paper. Spray or smear saucepan with cooking oil, and add butter, golden syrup, sugar and condensed milk. Stir constantly over medium heat as it comes to the boil, using a wooden spoon. Turn the heat down to low and keep the mixture bubbling away whilst stirring constantly for about 10 minutes or until it starts to thicken and come away from the bottom. Remove from heat, and add vanilla. Pour into prepared tin and leave at room temperature to cool. Cut into squares and refrigerate.