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
- 2 teaspoons butter, or as needed
- 1 ½ cups white sugar
- 2 tablespoons water
- 1 (10 ounce) can sweetened condensed milk
- ½ cup finely chopped cashew nuts
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 2 drops rose extract, or to taste
Directions
Step 1
Grease a square 9-inch baking pan with 2 teaspoons butter.
Step 2
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.
Step 3
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.
Step 4
Cool toffee until firm, about 15 minutes. Cut into 1-inch pieces and transfer to an airtight container.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 25 | |
Calories 110 | |
% Daily Value * | |
Total Fat4g | 4% |
Saturated Fat2g | 9% |
Cholesterol7mg | 2% |
Sodium24mg | 1% |
Total Carbohydrate19g | 7% |
Dietary Fiber0g | 0% |
Total Sugars18g | |
Protein1g | |
Vitamin C0mg | 2% |
Calcium34mg | 3% |
Iron0mg | 1% |
Potassium58mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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