Russian Caramel
125g butter
400g can condensed milk
2 tablespoons golden syrup
3/4 cup brown sugar
Line deep 19cm square cake tin with foil and grease foil.
Place all ingredients in a saucepan stir over heat with out boiling until butter has melted and sugar dissolved. Bring to the boil while whisk constantly for 8 minutes or until it is thick and dark caramel in colour. Pour in to tin. Stand 20 minutes, mark into squares with a greased knife. Cool.
Refrigerate for 1 hour before removing from tin.
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