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 caloriescarbohydrate: 19 gcholesterol: 7.1 mgfat: 3.5 gfiber: 0.1 gprotein: 1.3 gsaturatedFat: 1.7 gservingSize: -sodium: 23.6 mgsugar: 18.2 gtransFat: : -unsaturatedFat: : -
Directions Sri Lankan Milk Toffee
Directions
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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.