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Sri Lankan Milk Toffee

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Darlene Weerasooriya

"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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48 m servings 110 cals
Original recipe yields 25 servings (25 pieces)

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  1. Grease a square 9-inch baking pan with 2 teaspoons butter.
  2. 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.
  3. 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.
  4. Cool toffee until firm, about 15 minutes. Cut into 1-inch pieces and transfer to an airtight container.

Nutrition Facts

Per Serving: 110 calories; 3.5 g fat; 19 g carbohydrates; 1.3 g protein; 7 mg cholesterol; 24 mg sodium. Full nutrition

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