Milk toffees are one of the easily made Sri Lankan sweet treats. You will need very minimal number of ingredients and utensils to make delicious milk toffees. The following recipe is a tried and tested version which has been fine tuned to make great milk toffees every time.
Milk Toffee
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Ingredients (for appx 60 pieces):
1 Can Condensed Milk (NOT evaporated milk)
300 g Sugar
1 tsp Vanilla Essence
50 ml milk
2 Cardamoms, finely chopped
50 g Cashew nuts (consider those with nut allergies)
50 g Unsalted Butter
Method:
Roast the cashew nuts (if you are using) until golden brown in a pan (you can use the microwave oven, medium power for 45 seconds, leave 30 seconds, mix and run it for another 45 seconds) Once the cashew nuts cooled down, crush into pieces and set aside. Finely grind cardamom seeds and set aside. Apply a thin layer of butter to a flat square shape dish. On a fairly deep non-stick pan dissolve sugar with milk (add more milk if required). Slowly heat the pan and add condensed milk and stir continuously until the sugar is dissolved (do not put on high heat as that could burn the sugar).
Add butter to the mix and keep stirring. Add 1 tsp of Vanilla and Cardamom and keep stirring. When the mixture starts to crystallise (mixture should be in a nice golden brown colour) add chopped cashew nuts and mix well. Make sure to keep stirring until you take the pot out of fire/heat (otherwise you get black/burnt lumps of sugar).
Pour the mixture into the dish and flatten with a spatula or a spoon. Leave it for 2-3 minutes to cool down.
Make sure to cut into squares or diamonds with a sharp knife before the mixture get hardened (wipe the knife with a cloth damped with cold water each time to help cutting easy).
You could make about 60 pieces of average size. Feel the roasted cashew flavour and hint of cardamom with every bite!
