Russian Toffee

8″x12″ pan lined with wax paper


  • 1/3 lbs butter
  • 2 lbs dark brown sugar
  • 1 (6 oz) Tin evaporated milk
  • 2 large tbsp golden corn syrup
  • 1 tin Eagle bran condensed milk
  • 1 tsp vanilla
  • 1 cup chopped walnuts


  1. Preheat Oven to 350
  2. Melt butter in large saucepan. Add sugar, evaporated milk and syrup.
  3. Bring mixture to a boil. Reduce heat slightly and add condensed milk.
  4. Stir constantly for 15-20 min (should form a firm ball if dropped into cold water).
  5. Remove from heat and add vanilla.
  6. Beat vigorously by hand until cooling begins.
  7. Add walnuts.
  8. Continue beating until mixture is very firm.
  9. Place in 8″ x 12″ pan lined with wax paper.

Thanks to Pam Alloway for the recipe!

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