Sri Lankan Milk Toffee
Sri Lankan Milk Toffee (Melt-in-the-Mouth)
Ingredients:
- 1 tin condensed milk (390g)
- 400g sugar
- ½ cup sliced cashew nuts
- 2 tbsp butter
- 1 tbsp cardamom powder
- ½ tin water
Method:
1️⃣ Prepare the tray
Grease a 9-inch square tray with butter and keep aside.
2️⃣ Combine ingredients
In a large non-stick pan, add condensed milk, sugar, and water.
Cook on medium heat, stirring continuously.
3️⃣ Cook patiently
Keep stirring for about 45–50 minutes until the mixture thickens and turns a light golden brown.
(Be careful as it may rise while boiling.)
4️⃣ Add flavor & richness
Add butter and cardamom powder. Continue stirring well.
5️⃣ Add cashews
Mix in the sliced cashew nuts.
6️⃣ Check consistency
Once the mixture becomes thick and starts leaving the sides of the pan, it’s ready.
👉 When lifted with a spoon, it should break and fall.
7️⃣ Pour & spread
Quickly transfer to the greased tray and spread evenly using a spatula.
8️⃣ Cut while warm
Cut into pieces while still slightly warm for clean edges.
9️⃣ Cool & store
Allow it to cool completely, then store in an airtight container.
Tips:
- Stir continuously to avoid burning
- Cook on medium-low for best texture
- Don’t overcook — it will become hard
