My husband is from Sri Lanka and he grew up enjoying this fudge-type candy on very special occasions. With a little help from a few of his aunts, I came up with this version.

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Recipe Summary

prep:
10 mins
cook:
23 mins
additional:
15 mins
total:
48 mins
Servings:
25
Yield:
25 pieces
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Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

110 calories; protein 1.3g; carbohydrates 19g; fat 3.5g; cholesterol 7.1mg; sodium 23.6mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful critical review

Rating: 1 stars
03/23/2020
Way too sweet, I recommend reducing the amount of sugar to 1 cup Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
03/23/2020
Way too sweet, I recommend reducing the amount of sugar to 1 cup Read More
Rating: 5 stars
09/28/2020
I made this twice. The second time I added 1 1/2 cups of cashew to our taste. Do in d Read More
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