Kitchen Recipe Collection
Sri Lankan Milk Toffee (Kiri Toffee)
Incredibly sweet, rich, and crumbly-yet-fudgy milk toffee squares made with condensed milk and sugar, studded with cashew nuts.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 24
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 24 servings
- sweetened condensed milk
- sugar
- butter
- vanilla extract
- cardamom
- roasted cashew nuts
- water
Equipment
- Heavy-bottomed pan
- Greased tray
Instructions
- 1
Boil Sugar
In a heavy pan, dissolve the sugar in a little water over medium heat. Bring to a boil until it forms a thick syrup.
- 2
Add Milk
Lower the heat and add the condensed milk and butter. Stir continuously to prevent burning.
- 3
Cook to Stage
Cook while stirring constantly until the mixture thickens significantly, leaves the sides of the pan, and becomes sugary and crystallized around the edges.
- 4
Add Nuts
Quickly stir in vanilla, cardamom, and chopped cashew nuts. Remove from heat immediately.
- 5
Set
Pour immediately onto a greased tray. Flatten quickly with a buttered spatula. Score into squares before it fully hardens.
Cooking Tips
- The timing at the end is critical. If you pull it too early, it will be soft caramel. Too late, and it will turn into hard sugar crystals.
- Have your greased tray ready before you start cooking, as the mixture sets very fast.
Variations
- Chocolate Milk Toffee: Add cocoa powder to the mixture.
Chef's Notes & Storage
- A staple sweet at Sri Lankan weddings, parties, and the New Year.
Nutrition Estimate
140 calories · 2g protein · 22g carbs · 6g fat · 0g fiber per serving
