52 week project – Sri Lankan Cookbook – Milk Toffee

This post is super late as the first time I tried this I burnt the sugar and I felt somewhat perturbed about trying it again! Today with a bit of time and confidence I felt let’s go and did it as the week is flying by – yet again! I have had this as a treat throughout my life as we used to buy it from friends who made it. It is quite time consuming and you have to definitely keep watch over it as the sugar will burn and then your pan will be a great mess. Oh and when you finish this recipe and all the sticky residue is left behind in the pan just boil some water in it to clean it out – good as new. Certainly other internet advice was to put bleach in the pan – I don’t think so!

So here is the recipe with a little help from my daughters teaches mum in Sri Lanka, an Australian website and some videos I finally got it to come together and it tastes delicious too – especially with a cup of tea.

Milk Toffee

Mellow out with some Milk Toffee in the afternoon

300g / 10 oz brown sugar (to give the rich colour)
300ml / 10 oz or a small tin of condensed milk
3 tablespoons water
30g / 1 oz chopped – not to fine as you want a bite – cashew nuts (mine went missing as someone ate them all so I substituted with Pecans)
1 teaspoon Vanilla


1. Combine the sugar with the water and place pan on medium heat until the sugar begins to dissolve. Do not stir once on the heat as the sugar will crystalise. Prepare a 20cm or smaller square baking tray with parchment paper and baking spray.

2. Once the sugar is melted, pour in the condensed milk and keep stirring till it becomes thick and gooey and takes on some colour. It takes usually around 20 minutes so set your timer once you start stirring. Let the mixture bubble away till it starts leaving the sides of the pan. I made sure that it did not burn by using my candy thermometer and making sure the temperature did not go over 118 degrees C or 245 degrees Fahrenheit.

3. About a minute before the mixture comes off the heat, add the chopped nuts and vanilla and mix well till combined.

4. Once the mixture is ready, pour into the baking tray and spread it so it is even, and set aside to cool for around 5 – 10 minutes. You don’t want the mixture to set completely as you will not be able to cut neat pieces of toffee. Slightly unset in the middle is a good indicator to start cutting the mixture.

In the baking tray with marks ready to cut

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