Served as a dessert, Milk Toffee will appeal to the sweet tooth in the house, only a small portion will satisfy such taste buds. With a smooth caramel flavour and crunchy cashews, this is a nice occasional treat.
My mother in law describes how she would give this to her children when they had a persistent loose tooth. Chewing this would normally bring the tooth straight out, however I questioned whether it came out due to the chewiness of the Milk Toffee or because the teeth fell out from rotting due to the high volume of sugar.
The original recipe I was given used a whopping half kilo of sugar, something I initially tried in testing, but I couldn’t eat due to the overpowering sweetness. I have reduced the amount of sugar in this recipe, which can be reduced further if desired.
Milk Toffee Recipe
350 Gms Sugar
110 Gms Powdered Milk
1 Pinch Salt
1 Teaspoon Vanilla Bean Paste
3 Drops of Rose Essence
50 Gms Raw Cashews
40 Gms Butter
- Grease a small square pan with some extra butter.
- Add the Cashews to the bowl, mix for 2 seconds, Speed 4 MC on. Remove from the bowl and set aside for later.
- Without washing the bowl, add the Water, Sugar, Powdered Milk and Salt to the bowl, mix for 15 minutes, Speed 4 Varoma, MC on.
- Mix for a further 5 minutes Speed 2 Varoma, MC on.
- Add Vanilla and Rose Water to the bowl, mix for 1 minute Speed 4 Varoma, MC on.
- Mix for a further 15 minutes Speed 1, Varoma, MC on.
- Add the Butter, mix for 15 minutes, Soft Stir, Varoma, MC on. In the last minute, add the Cashews back to the bowl through the lid hole, allowing to combine.
- The mixture by now should be thickened and a caramel colour, pour into a pan and allow to cool before cutting up into small squares to eat.
Tips and Suggestions
Traditionally this recipe produces a harder toffee, whereas this version is much softer. If a harder toffee is desired the cooking time will need to be prolonged for another thirty minutes.
Add fifty grams of Kahlua at step 3 to make a coffee liquor toffee (non traditional Sri Lankan addition).
This mixture makes a very hot sticky syrup, take care to not make contact with the skin.
Mixture can also be poured into a greased silicone chocolate mould for a prettier presentation.