This soft yet crunchy Milk Toffee with cashew nuts will melt in your mouth. I love to add Milk Toffee to my Christmas sweet platter because it is so easy to make and a fan favourite.
- 1 can (14 oz/396 grams) of Sweetened Condensed Milk
- 1 cup Milk, full fat
- 1¼ cup (250 grams) White Granulated Sugar
- 2 pinches Salt
- 2 tsp Pure Vanilla Extract
- 2tbsp (28 grams) Butter, unsalted
- ¾ (100 grams) cup Cashew Nuts, chopped
- In a heavy wide bottom non-stick pan, pour the condensed milk, milk, and sugar and allow it to cook on medium heat till the sugar has melted and the two kinds of milk have mixed well together.
- Now add the salt and allow the mixture to continue cooking till it has thickened and reduced while stirring continuously. This should take about 25 minutes.
- Now reduce the heat to medium-low and add the butter and pure vanilla extract.
- Cook for another 5-8 minutes, then take it off the heat and test to see if it is holding its shape. For this, take a small bowl with ice-cold water and drop in a blob of the mixture into it. Leave it in the cold water for a second or two and then remove it. If it holds its shape and forms into a ball, it’s done.
- Quickly add in the chopped cashew nuts and give the milk toffee a stir so that the cashew nuts get well distributed in the mix.
- Now transfer the prepared milk toffee onto a plate and keep stirring it around to cool it down.
- Once it has come together into a loose dough, keep it aside and brush butter on two sheets of parchment paper. Lay one buttered parchment paper on your work surface and toss the cooled-down milk toffee on it. Using a spatula, flatten and smooth down the milk toffee. Place the second butter sheet of parchment paper on top of the milk toffee and now gently roll it out to the desired thickness, keeping the sides as straight as possible.
- Cut into small squares. Leave it aside to cool completely before separating the pieces.
Note: If using salted butter in this recipe, skip adding salt.