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In Sri Lanka, Milk Toffee is a favorite in many homes and is usually served as a “sweet treat” after lunch or dinner. They are also a staple at almost all Sri Lankan parties and people add all types of stuff such as raisins, cashews, spices and so on. I prefer them plain and simple with a hint of coffee flavor.

It is an easy dish to make, but takes a little time and patience to get it done. Usually, it takes me about 20 minutes from start to finish on the fire, but of course, it will totally depend on the pan you use as well as the heat you have on your stove.

Ingredients:

1 can Sweetened Condensed Milk

3/4 pound White Cane Sugar

1 Tbsp Pure Vanilla Extract

1/2 cup cashews, finely chopped (optional)

1.5 Tbsp Instant Coffee Grounds (optional)

1 tsp Butter (Room Temperature)

Using a pastry brush, butter the inside of a glass dish and set it aside. You can also line the dish with parchment paper and put some butter on the parchment paper. I just skip the parchment paper and just use a glass dish.

Empty the Sweetened Condensed Milk and the Sugar into a medium saucepan and keep stirring continuously on medium heat, until the sugar is dissolved completely. Add the Vanilla and Coffee (optional) and continue to stir constantly on medium heat until the mixture becomes really thick and is a nice, rich, brown color. By this time, the mixture will no longer stick to the edges of the pan. Add 1 tsp butter (this is also the time to add the raisins, cashews if you so desire) and continue stirring constantly. When the mixture is thick, pour into the buttered dish and flatten with a spoon to get the top as even as possible. Take extra care when pouring the mixture as it will really burn you if you get any on your skin.

Let it cool for about 15 minutes. Using a buttered knife (I use room temperature butter to brush on the sharp end of the knife) cut into squares. and let it cool some more. Once completely cooled, remove from the dish and enjoy. The correct consistency should be somewhere in between fudge and coffee. Store in an air tight container and it will be fine for many a days.