Sri Lankan Milk Toffee recipe

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Ingredients

2 teaspoons butter, or as needed
1 ½ cups white sugar
2 tablespoons water
1 (10 ounce) can sweetened condensed milk
½ cup finely chopped cashew nuts
2 tablespoons butter
1 teaspoon vanilla extract
2 drops rose extract, or to taste

Nutrition Info

109.6 calories
carbohydrate: 19 g
cholesterol: 7.1 mg
fat: 3.5 g
fiber: 0.1 g
protein: 1.3 g
saturatedFat: 1.7 g
servingSize: -
sodium: 23.6 mg
sugar: 18.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Grease a square 9-inch baking pan with 2 teaspoons butter.

  2. Combine sugar and water in a large saucepan over medium heat. Cook and stir until sugar dissolves. Pour in sweetened condensed milk, cook and stir until mixture starts to bubble, about 5 minutes. Reduce heat to low. Add cashews, cook, stirring frequently, until mixture thickens, about 10 minutes.

  3. Stir 2 tablespoons butter, vanilla extract, and rose extract into the mixture. Continue to cook, stirring frequently, until mixture is very stiff, 8 to 10 minutes. Pour into the buttered baking pan. Spread flat using a spatula or the back of a spoon.

  4. Cool toffee until firm, about 15 minutes. Cut into 1-inch pieces and transfer to an airtight container.

Recipe Yield

25 pieces

Recipe Note

My husband is from Sri Lanka and he grew up enjoying this fudge-type candy on very special occasions. With a little help from a few of his aunts, I came up with this version.

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