I made this last year for the International mega marathon, but when I changed the theme, I just let this sit in my drafts. And after a long time, this post will see the world. When I was searching for a simple sweets recipe for Srilanka, I saw this. Seeing the list of ingredients used, I bookmarked it immediately. Though it looks simple, it needs a lot of attention and you need some basic knowledge of sugar syrups. My toffee came out darker and harder than the one in the original recipe.
Though it was harder to bite it tasted fabulous. And the cashews added a nice flavour to the otherwise plain toffee. This doesn’t spoil easily and so you can keep it in airtight jar in a cool place on your counter. While checking for the consistency of the toffee, you need to work fast. Once the mixture hardens when dropped into a plate with water, transfer the mixture immediately into the pan. Otherwise it will go to hard ball stage and the toffee will be hard. That is what happened with my toffee.
Recipe Source: Curry and Comfort
Sugar-2 1/2 cups
Sweetened Condensed Milk-1 tin / 400 ml
Broken Cashew-1/3 cup
Vanilla Essence-1 tsp
Butter a tray and keep it ready.
In a heavy bottomed pan mix sugar and water.
Bring it to boil on medium flame. Keep stirring to avoid burning the syrup.
When it boils rigorously, add the condensed milk to the syrup and keep on stirring.
Add the vanilla essence and let it boil until it becomes thicker. Keep on stirring to avoid burning the mixture.
Once the mixture starts thickening, add in the cashew and mix well.
Now keep a bowl with cold water nearby to check the consistency.
When the mixture starts leaving the sides, you need to check for the consistency.
Drop a little bit of the mixture into the water. It should form a ball which is not too soft and not too hard.
When the mixture reaches that consistency, pour it immediately into the buttered tray and with a spoon, smooth the top.
When it cools down, cut into squares.
Allow it to cool completely before storing it in a jar.