This delightful Sri Lankan Sweet Milk Toffee is a rich and creamy confection made with cashews and flavored with vanilla and rose essence, perfect for satisfying your sweet tooth.
Ingredients
2 teaspoons butter
1 cup sugar
1/2 cup water
1 can sweetened condensed milk
1/2 cup cashews
1 teaspoon vanilla extract
1 teaspoon rose essence
Method
Grease a 9-inch square baking dish with 2 teaspoons of butter to prepare it for the toffee.
In a large saucepan, combine sugar and water over medium heat, stirring continuously until the sugar fully dissolves. Add sweetened condensed milk and keep stirring until the mixture starts to bubble, which takes about 5 minutes.
Reduce the heat and mix in the cashews, stirring frequently as the mixture thickens over the next 10 minutes.
Stir in 2 tablespoons of butter, vanilla extract, and rose essence. Continue to cook, stirring often, until the toffee achieves a very firm consistency, which should take another 8 to 10 minutes.
Transfer the thick toffee mixture into the prepared baking dish, spreading it evenly with a spatula or the back of a spoon.
Let the toffee cool and set for approximately 15 minutes before cutting it into 1-inch square pieces. Store the pieces in an airtight container.
