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Sri Lankan Milk Toffee
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Sri Lankan cashew nut milk toffee - sweet, creamy fudge made with condensed milk, sugar, and butter, perfect for special occasions.
Ingredients:
  • 2 teaspoons butter, or as needed
  • 2 tablespoons water
  • 1 (10 ounce) can sweetened condensed milk
  • 0.5 cup finely chopped cashew nuts
  • 2 tablespoons butter
  • 2 drops rose extract, or to taste
Instructions:
  • Butter the square 9-inch baking pan with 2 teaspoons of butter.
  • In a large saucepan over medium heat, melt sugar in water until dissolved. Stir in sweetened condensed milk until mixture bubbles, about 5 minutes. Lower heat, add cashews, and stir occasionally until thickened, about 10 minutes.
  • Incorporate 2 tablespoons of butter, along with vanilla and rose extracts, into the mixture. Cook, stirring consistently, until the mixture is very stiff, for about 8 to 10 minutes. Transfer the mixture into a buttered baking pan and spread it out evenly using a spatula or the back of a spoon.
  • Chill toffee until solid, takes about 15 minutes. Cut into 1-inch squares and store in an airtight container.

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