![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLbmgg3pgxAiPgv5l152nE33uQl08OSScazzj4FAeyPR1iW66-6ub8YGkTLc0FCT4tzCzbcDXOaxVUkYhLWqA_taG9dTN5tk7OdoxLSjkOEzOnkKuXqo5tVuZSfysPn0b2VD6TsuG6vrp/s400/Front+on.jpg)
yesterday. The one above is showing from the top.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyphenhypheneR_LxEqsT051DUqAAGjTvg6CzcvzqQKAz53t2Z6lfMinxVEJytlkD8kxIC1ApOtGO5h5ZWGlD9_DwzbI4gw6cIHZ_4uMqXX1ksEr-NqcEyE8Figtr9jpvNhVH5gQJLOGzWc4B3lhsgQ/s400/3+close+up.jpg)
Russian Caramel
500 gms icing sugar
1 tin condensed milk
250gms butter
Mix all together until it changes colour and thickens. It takes quite a lot
of stirring but is well worth it. When the caramel starts coming away from
the pan it is ready. Put in a greased slice tin or instead of greased I use
Gladbake.
1 comment:
ahh terrific idea .. must keep the punnets from now on!
ta
Jill
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