These soft caramels, whose origins still remain a mystery, are very popular in Sri Lanka and come in the shape of little squares whose size may vary according to tradition and frankly, how big you want to have them actually!
They are made mostly the same way, but in some regions, coconut milk is used.
The ingredients are simple and cooking process easy, the only thing is, it is a bit long and time-consuming. In order to get nice, soft toffees, you need to keep stirring continuously while cooking and not allow the mixture to stick to the pan or simmer too long, or else it will caramalise to the point of burning and you'll end up with a big lump of hard rock!
Another important thing to remember is that the mixture has to still be warm when you do the cutting.
These toffees are perfect for birthday parties, tea parties or festivals. They also make great party favours and look beautiful in little bags wrapped with a ribbon or in small glass jars as gifts.
Find the link to the demo video for this recipe here: @milktoffee
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1 tin sweetened condensed milk
350g castor sugar
1/4 cup water
1/4 cup butter
1 tsp vanilla essence
1 tsp almond essence
20g cashew nuts, chopped
40g raisins, chopped
Grease a square dish or pan with about a tablespoon of butter.
Place this in the refrigerator until it is needed.
Add the condensed milk, sugar and butter into a non-stick pan and place it on a low to medium heat.
Keep stirring until it is well combined for about 5 minutes. A wooden spoon works best for this.
Pour in the water. I usually mix it with the remaining condensed milk in the tin before adding it to the pan.
Now it's time to stir!
Bring it to a roaring boil while continuously stirring.
Reduce the flame to low and keep stirring for about 20 minutes until the mixture thickens and the colour changes slightly to brown.
Remember, the mixture should not stick to the pan!
Once the mixture has thickened and there are some bubbles forming on the surface, add the vanilla and almond essences and mix well.
Continue stirring for another 5 to 8 minutes.
Add the cashews and raisins and continue to stir for another 10 minutes.
By this time the mixture would have turned a lovely lightish golden brown.
Now switch off the flame and transfer the mixture to the greased pan or dish.
Spread it evenly over the entire surface of the dish or pan.
While the mixture is still hot, cut equal sized squares.
Let it cool down and rest for about 40 to 45 minutes before removing from the dish or pan.
It stays good for a long time in an airtight container, especially if you store it in the refrigerator.
Enjoy!
PS: If you make any of my recipes, do tag me on Instagram as @MyFoodyChic and use the #MyFoodyChic hashtag. I really do love seeing your takes on my recipes!
XOXO, Jovanka
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