Sri Lankan Milk Toffee

Condensed milk, sugar, cashew nuts, and butter combine to make this fudge-type toffee, a treat enjoyed in Sri Lanka on special occasions.

Rated 4.6 from 68 votes

2 teaspoons butter, or as needed

1 1/2 cups white sugar

2 tablespoons water

1 (10 ounce) can sweetened condensed milk

1/2 cup finely chopped cashew nuts

2 tablespoons butter

1 teaspoon vanilla extract

2 drops rose extract, or to taste

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

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.

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.

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

Sri Lankan Milk Toffee

What You Need

Instructions

Popular Recipes List