Milk Toffee (Kiri Toffee) is one of the Sri Lankan Sweets which is delicious and easy to cook. Anyway, I am not a big fan of sweet treats, so I am very lazy to cook those at home. With milk toffee, one of the big difficulties is to stir it until it is set and leave off from the fire when it reaches the correct consistency. Anyway as I remember, my mother used to make this for any special occasion without much complain.This time when she visited me, I proposed her to make Milk Toffee and this is what we did.
This recipe for Milk Toffee is very easy and it is a no fail recipe. I have seen in some recipes, they stir sugar in water and let it dissolve well on stove. Then add condensed milk. But in this recipe, all mixed at once before keeping it on the stove. See the difference and enjoy this easy Milk Toffee recipe!
Recipe: Sri Lankan Milk Toffee
Ingredients (for about 35 pieces)
1 can condensed milk (398g)
250 g sugar
2 cardomom pods(crushed)
50 g cashews
1 tsp vanilla
1 tspn butter
1 tbspn thick coconut cream
Some butter/margarine to grease the cutting pan
A rectangular shaped baking tray or similar dish to pour the milk toffee
Chop cashew nuts into small pieces and keep aside.
Apply some butter and grease the baking dish and keep it ready.
In a non-stick pan, mix the sugar and condensed milk until sugar is fully dissolved.
Then heat the pan with milk and sugar mix in very low heat. Add 1 tbspn butter into it & mix well.
Keep stirring about 15 minutes until the mixture begins to thick.
Then add crushed cardamom,cashew nuts, coconut cream and vanilla. Mix/stir well.
Stir it until the mixture turns to light golden and comes away from the sides of the pan.
Remove it off from the stove and pour onto the greased dish. Do it quickly to prevent sudden hardening. Spread the mix over the tray smoothly. Use an oiled spatula to make the top smooth.
Then cut it into about 1inch*1 inch pieces.
Allow few minutes to harden the toffee.
Remove and store in an air tight container until serving.