Time
50 min
Serving
25 persons
Calories
110
My husband is from Sri Lanka and he grew up enjoying this fudge-type milk toffee candy on very special occasions. With a little help from a few of his aunts, I came up with this version.
Ingredients
- butter: 2 tsp (or as needed)
- ½ cups white sugar: 1 piece
- water: 2 Tbsp
- sweetened condensed milk: 1 can (10 ounce can)
- cashew nuts: 0.5 cup (finely chopped)
- butter: 2 Tbsp
- vanilla extract: 1 tsp
- drops rose extract: 2 piece (to taste)
Metric Conversion
Stages of cooking
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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.
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Stir 2 tablespoons butter, vanilla, 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.
