How to make Milk Toffee, a popular sweet
Milk Toffee is a sweet made from Condensed Milk and Sugar that is popular in Sri Lanka. Although it is easy to make, we must use low heat and stir frequently to prevent it from becoming brittle and falling apart. We will also show you how to fix a Milk Toffee mixture that has become brittle.
When our ancestors made Milk Toffee, they would use the same Milkmaid brand used today. In those times, it was called "Nona Kiri" and "Nona Mark Tin Kiri". This is the traditional recipe on how our ancestors use to make Milk Toffee where the Milk Toffee is darker in color. The Milk Toffee most people make today is a golden color so you can get the same color by skipping adding the Coffee mixture.
When making Milk Toffee, we must stir frequently and use low heat. Many people try to use high heat and make it quickly, which causes the Milk Toffee mixture to stick to the bottom and become burnt.
If you like these types of sweets, which are great with a cup of Tea, you might be interested in trying my Rulan Musket and Authentic Rulan Aluwa recipes.
Ingredients
- 390g of Milkmaid (or any Condensed Milk)
- 390g of Sugar
- 1.5 tsp of Instant Coffee
- Crushed Cardamom
- Vanilla Extract
- Chopped Raisins
- Chopped Almonds or Cashews
- 2 tbsp of Butter
Instructions
- Add 390g of Milkmaid into a saucepan.
- Add 3/4 of Water into the Milkmaid tin to dissolve any residue and add it into the saucepan.
- Add 390g of Sugar.
- Turn on the stove to low heat.
- Stir frequently until all of the Sugar has melted.
- Now mix 1.5 tsp of Instant Coffee with 6 tbsp of Water.
- Add this Coffee mixture into the saucepan and stir.
- Add some crushed Cardamom.
- Add some Vanilla Extract.
- Keep stirring until the mixture has thickened.
- Add some chopped Raisins.
- Add some chopped Almonds or Cashews.
- Keep stirring over low heat.
- Once the mixture turns a dark brown color, add 2 tbsp of Butter.
- Mix thoroughly.
- When this mixture feels heavy to stir and it starts separating from the saucepan, remove it from the stove.
- Cover a baking tray with parchment paper.
- Rub some Butter on the parchment paper.
- Pour the Milk Toffee mixture into the baking tray and spread evenly. Important: We must do this before the Milk Toffee mixture hardens.
- Cut the Milk Toffee into squares while it is still warm.
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