Ingredients:
2 C white sugar
½ lb. butter
1 C walnuts (optional)
1 C corn syrup
1 tin condensed milk
Procedure:
Boil slowly on low heat approximately 20 minutes (candy thermometer reading just beyond "softball" - 235°F)
Pour into buttered pan. Refrigerate for a short while before cutting into candy sized cubes. Wrap in wax paper.
For a special treat, serve with mini marshmellows, strawberries, chocolate sauce, and a cappuccino Biscotti.
i really like your blog. i'm planning on making this russian toffee as soon as i can get the ingredients. thanks for sharing this with the world!
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