HOMEMADE KIS KIS CARAMEL CANDY RECIPE

This Kis-Kis Caramel Candy recipe recreates the soft, buttery and chewy Ириска Кис-Кис that many people who grew up across the former Soviet Union and CIS countries remember from childhood.

Soft, buttery, chewy, and just firm enough to hold its shape, this type of caramel sits somewhere between traditional toffee and a soft caramel candy.

It looks like a simple recipe because the ingredients are familiar: sugar, butter, cream, corn syrup, condensed milk, and vanilla. But caramel is one of those preparations where technique and timing matter much more than the number of ingredients.

Even one or two additional minutes on the heat can noticeably change the final texture.

My version is cooked slowly over low heat and tested in cold water to determine exactly when the caramel has reached the correct consistency. Once cooled, it becomes firm enough to cut into individual candies while still remaining pleasantly soft and chewy.

Recipe Details

Prep Time: Approximately 10 minutes

Cook Time: Approximately 30–40 minutes

Cooling Time: Approximately 3 hours

Additional Rest Before Cutting: 30 minutes

Total Time: Approximately 4 hours

Yield: 50-70

Course: Dessert / Candy

Cuisine: Eastern European / CIS-inspired

Type: Soft Caramel Candy

Storage: Up to one month refrigerated

Author: Chef Hamlet Margar

Why You’ll Love This Kis-Kis Caramel Candy Recipe

This recipe recreates the nostalgic soft and chewy texture of Kis-Kis completely from scratch.

The combination of granulated sugar and brown sugar creates a deeper caramel flavor, while butter, heavy cream, and condensed milk give the candy its characteristic richness.

The recipe also makes a generous batch and stores well in the refrigerator, making it convenient to prepare ahead or wrap individually as homemade candy.

Most importantly, you don't need complicated equipment to determine when the caramel is ready. The traditional cold-water test works beautifully and lets you judge the texture before removing the caramel from the heat.

Ingredients

• 400 g granulated sugar

• 240 ml light corn syrup

• 200 g light or dark brown sugar

• 230 g unsalted butter, cubed

• 450 ml heavy cream, room temperature

• 25–35 g condensed milk

• 10 ml vanilla extract

• 5 g salt

Ingredient Notes

Granulated sugar: Creates the main structure of the caramel.

Brown sugar: Adds a deeper, slightly molasses-like flavor and contributes to the warmer caramel color.

Light corn syrup: Helps create a smooth caramel texture and reduces unwanted sugar crystallization during cooking.

Butter: Use unsalted butter so you can control the final salt level.

Heavy cream: Bring the cream to room temperature before adding it. Adding very cold cream to extremely hot caramel can cause the mixture to react much more aggressively.

Condensed milk: Added near the end of the cooking process, condensed milk contributes richness and a slightly milky caramel character.

Vanilla extract: This recipe specifically uses vanilla extract rather than vanilla bean or vanilla paste.

Salt: A small amount of salt helps balance the sweetness and brings out the deeper caramel flavors.

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How to Make Kis-Kis Caramel Candy

1. Prepare your pan.Line a pan with parchment paper and lightly butter it so the finished caramel can be removed easily after cooling.

2. Combine the base ingredients.In a heavy-bottomed pot, combine the granulated sugar, light corn syrup, brown sugar, cubed unsalted butter, and salt.

Keep the heavy cream, condensed milk, and vanilla extract aside for later.

3. Dissolve the sugar.Cook the mixture while stirring continuously until the sugars have completely dissolved. This should take approximately 10 minutes.

Using a heavy-bottomed pot helps distribute the heat evenly and reduces the risk of burning the caramel.

4. Slowly add the heavy cream.Once the sugar has dissolved, begin adding the room-temperature heavy cream very gradually.

Pour in only a small amount at a time while stirring constantly with a wooden spoon.

The cream should be incorporated slowly rather than added all at once.

5. Continue cooking the caramel.Cook the mixture over low heat for approximately 20–30 minutes, stirring as needed and watching the consistency carefully.

Don't rely exclusively on time because the exact cooking time can vary depending on your stove, burner strength, and cookware.

6. Perform the cold-water test.Drop a small amount of hot caramel into a glass of cold water.

Allow it to cool for a moment, then check the texture with your fingers. When the caramel forms a firm but still moldable ball, it has reached the correct consistency.

If it remains too soft to hold together, continue cooking and test again.

7. Finish the caramel.Once the correct consistency has been reached, remove the pot from the heat.

Stir in the condensed milk and vanilla extract until evenly incorporated.

8. Pour into the prepared pan.Carefully pour the finished caramel into your buttered, parchment-lined pan and spread it evenly.

9. Cool the caramel.Leave the caramel at room temperature for approximately 2 hours.

Then transfer it to the refrigerator for approximately 1 additional hour.

10. Bring to room temperature before cutting.Remove the chilled caramel from the refrigerator and allow it to sit at room temperature for approximately 30 minutes.

This makes the caramel considerably easier to slice.

11. Cut and store.Using a clean, sharp knife, cut the caramel into individual candies. Separate the pieces with parchment paper or wrap them individually before storing.

Chef’s Tips

The most important rule when making homemade Kis-Kis caramel is to use low heat and give the caramel time.

Trying to accelerate the process with high heat increases the risk of burning the sugars before the mixture develops the correct consistency.

The cold-water test is also extremely useful. Don't rely only on the clock because different stoves, pots, and burner strengths can change how quickly caramel cooks.

Pay attention to the texture rather than trying to hit an exact number of minutes.

Finally, add the heavy cream slowly. Caramel is extremely hot, and adding liquid too quickly can cause vigorous bubbling.

How to Cut Homemade Caramel

Allow the chilled caramel to warm slightly before slicing.

If it's extremely cold, it can be unnecessarily difficult to cut. Approximately 30 minutes at room temperature gives it a more workable texture while still allowing the pieces to hold their shape.

Use a clean, sharp knife for neater pieces. If necessary, clean the blade between cuts.

Serving Ideas

Kis-Kis caramel candies are perfect served alongside coffee or tea or simply enjoyed on their own.

They can also make a beautiful homemade edible gift. Once completely cooled and cut, wrap the individual pieces in candy paper or parchment for a nostalgic presentation.

How to Store Kis-Kis Caramel Candy

Store the finished caramel in the refrigerator for up to one month, according to the original recipe.

Keep individual candies separated with parchment paper or individual wrappers to prevent them from sticking together.

For a softer texture, allow the amount you plan to eat to sit briefly at room temperature before serving.

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Frequently Asked Questions

Why is my homemade caramel too hard?

It was most likely cooked slightly too long. Caramel continues to firm considerably as it cools, so removing it from the heat at the correct stage is important.

Why is my Kis-Kis caramel too soft?

The caramel may not have cooked long enough to reach the correct concentration. Use the cold-water test rather than relying only on cooking time.

How do I know when caramel is ready without a thermometer?

Drop a small amount of caramel into cold water. Once cooled enough to touch, it should form a firm but still moldable ball.

Why should heavy cream be at room temperature?

Room-temperature cream incorporates into the extremely hot caramel more gently than very cold cream. Add it gradually and carefully.

Can I use vanilla paste instead of vanilla extract?

This version specifically uses vanilla extract. I recommend keeping the original ingredient for this recipe rather than substituting vanilla bean or paste.

How long does homemade Kis-Kis caramel keep?

This recipe can be stored refrigerated for up to one month. Separate the candies with parchment or wrap them individually to prevent sticking.

Enjoy @chefmargar