Milk Toffee

Milk Toffee is a Sri Lankan treat. It's delicious with raisins and cashews. Great with a cup of tea or coffee.

Ingredients

1 can of 300 ml Condensed Milk
300 g sugar
Vanilla essence
Rose essence and
25g cashew (finely chopped)
2 table spoons of butter
2 table spoons of water

Method

Butter a flat tray and keep it on a side.
Add the sugar to a large saucepan on stove top. Add 2 table spoons of water and stir well for 3-4 minutes then add the condensed milk. Keep stirring for 15 minutes.

While adding the cashew, half a tea spoon of Vanilla essence and 2-4 drops of rose essence. When the mixture starts to get thick, add 1 tbsp butter and stir up to about 5 minutes.

Take off stove top and pour the thick mixture on to the tray we set aside earlier. Spread and flatten using a spatula or the back of a spoon.

Leave until hardened and cut in to small pieces of your choice.