Sri Lankan Milk Toffee

Name: Sri Lankan Milk Toffee
Prep time: 10 min
Cook time: 23 min
Total time: 48 min
Yield: 25 pieces
Ingredients: 2 teaspoons butter, or as needed; 1 ½ cups white sugar; 2 tablespoons water; 1 (10 ounce) can sweetened condensed milk; ½ cup finely chopped cashew nuts; 2 tablespoons butter; 1 teaspoon vanilla extract; 2 drops rose extract, or to taste

Rating: 3.67 stars

3 Ratings
2 Reviews
2 Photos

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.

By Darlene Weerasooriya

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Recipe Summary

prep:

10 mins

cook:

23 mins

additional:

15 mins

total:

48 mins

Servings:

Yield:

25 pieces

Nutrition Info

Ingredients

Original recipe yields 25 servings

The ingredient list now reflects the servings specified

2 teaspoons butter, or as needed
1 ½ cups white sugar
2 tablespoons water
1 (10 ounce) can sweetened condensed milk
½ cup finely chopped cashew nuts
2 tablespoons butter
1 teaspoon vanilla extract
2 drops rose extract, or to taste

Directions

Step 1

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

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Step 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.
Step 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.
Step 4

Cool toffee until firm, about 15 minutes. Cut into 1-inch pieces and transfer to an airtight container.