This Sri Lankan milk toffee has a soft texture and sweet, caramelised milk flavour.
- 220 g (1 cup) caster sugar
- 395 g can sweetened condensed milk
- 30 g unsalted butter, chopped
- 50 g (⅓ cup) unsalted cashews, chopped
- 1 tsp vanilla extract
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place 125 ml water and sugar in a saucepan over medium heat. Stir until sugar dissolves, then stir in the condensed milk and butter. Cook, stirring, for 15 minutes or until the mixture is light golden and comes away from the side of the pan.
Stir in nuts and vanilla. Cool, then spread evenly into a greased and lined small loaf pan.
Using a knife, score top of mixture into 12 squares and set aside for 1 hour or until firm. Cut into 12 squares. Store refrigerated for up to 2 weeks.
As seen in Feast Magazine, Issue 17, pg58.