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Loading...Sri Lankan Milk Toffee, a beloved treat enjoyed at celebrations and tea time, is a rich, fudge-like confection slow-cooked from sweetened condensed milk, butter, and sugar. Fragranced with cardamom and studded with cashews, this soft, melt-in-your-mouth toffee squares golden-brown and tastes of caramelized milk.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings24
Yield24 squares
Nutrition Facts
Per serving (estimated)
- 105 kcalCalories
- 5.4 gFat
- 3.3 gSaturated Fat
- 13.5 gCarbs
- 0.3 gFiber
- 12 gSugar
- 1.6 gProtein
- 28 mgSodium
- 95 mgPotassium
- 45 mgCalcium
- 0.4 mgIron
- 0 mgVitamin C
- 115 mcgVitamin A
Ingredients
For the toffee
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1/2 cup (115 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 1/2 tsp baking soda
- 1 tsp ground cardamom
- 1 tsp vanilla extract
- 3/4 cup (100 g) raw cashews, roughly chopped
To grease and finish
- 2 tbsp ghee or butter for greasing
- 1 tbsp extra chopped cashews for topping
Directions
- Line an 8-inch square baking pan with parchment paper and grease well with ghee; set aside. Place raw cashews on a plate for topping.
- In a heavy-bottomed nonstick pan over medium-low heat, melt the butter until just liquid and beginning to foam. Pour in the sweetened condensed milk and add the granulated sugar, whisking until completely smooth.
- Continue cooking, stirring constantly with a silicone spatula to scrape the bottom and sides, for 25 to 30 minutes until the mixture thickens, deepens to a caramel color, and pulls away from the sides in a soft mass.
- Stir in the ground cardamom and chopped cashews, cooking 2 more minutes so the nuts toast lightly. Sprinkle the baking soda evenly over the surface and fold it in quickly with the spatula — the mixture will foam and lighten, creating the signature airy bite.
- Take off the heat and stir in the vanilla extract. Immediately scrape the toffee into the prepared pan, smooth the top with an oiled spatula, and sprinkle the extra chopped cashews over the surface, pressing them in gently.
- Cool at room temperature for at least 4 hours, or until completely firm. Lift out using the parchment, slice into 24 small squares with a greased knife, and serve.
Cook’s Notes
- Stir constantly once the mixture thickens — sugar-bound milk toffee scorches in seconds, so a heavy-bottomed pan and silicone scraper are essential.
- Test doneness by dropping a small spoonful into cold water; it should form a soft, pliable ball. If it spreads, keep cooking.
- For an extra-rich, nutty flavor, substitute ghee for butter and increase the cashews to 1 cup.
- A pinch of fine sea salt added with the cardamom sharpens the sweetness without making the toffee taste salty.
- Store layered between parchment in an airtight tin at room temperature for up to 3 weeks; do not refrigerate or the toffee becomes grainy.
