Milk Toffee

මිලක් ටෝෆ්ෆී

A slice of cake is perfect to be served with a scope of vanilla ice cream.

Milk toffee is a popular Sri Lankan confection that is made by caramelising sweetened condensed milk and is a well-liked sweet consumed during the April Avurudu festive season.

Serves 83 pcs.

10 mins.

Preparation

25 mins.

Cooking

5-10 mins.

Resting

Ingredients

Extras

Utensils

Instructions

1.

Lightly oil the chopping board and set it aside. 

2.

  • 3 x 397g condensed milk tins

Empty the condensed milk tins into a medium-sized saucepan and place over low heat. 

3.

Use a small quantity of water to wash the condensed milk tins and add the water to the saucepan.

4.

After adding the water, mix well to combine the water with the condensed milk- keep stirring for 2-3 minutes.

5.

  • 750g brown sugar

Gradually add tablespoons of sugar and mix well to dissolve the sugar with the condensed milk. 

6.

Continue stirring the mixture and ensuring that the sugar is dissolved and the mixture will not get burned. 

7.

  • 2 tsp. vanilla essence

Having added half of the brown sugar- add the vanilla essence and continue stirring. 

8.

Continue stirring the mixture, ensuring that all the added sugar is dissolved and combined with the condensed milk. 

9.

  • 50g unsalted butter

Time check: 25 minutes

The milk-toffee mixture should be thickening and add the unsalted butter and continue stirring to prevent the mixture from burning. 

10.

When mixing the thickening milk toffee mixture, it should be evident of the mixture coming off the saucepan. 

11.

Remove from heat and carefully pour or scoop the milk toffee mixture into the prepared board. 

12.

Evenly spread the milk toffee mixture on the board and let it cool for 5-10 minutes. 

*Remember to quickly empty the mixture from the pan- to prevent the mixture from hardening. 

13.

Once the mixture has cooled, cut the milk toffee into desired sizes and enjoy with a black cup of tea. 

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