Name: Milk toffee
Yield: Makes about 20 Squares
Cuisine: Sri Lanka
Ingredients: 5 green cardamom pods, bruised; 350 g (12 oz) caster (superfine) sugar; 500 ml (17 fl oz/2 cups) coconut milk, either freshly squeezed or tinned (the creamier the better for this recipe); 125 g (4½ oz) raw cashew nuts, roughly chopped

Preparation info

Makes about
20
Squares

Difficulty
Medium

Appears in

Serendip

By Peter Kuruvita

Published 2009

About

Making this sweet treat was a ritual at our house—everyone got involved because the mixture needed constant stirring. Milk toffee was made for special occasions and we all loved it. Squares would be individually wrapped in coloured paper which had been shredded on the ends—very appealing!

Ingredients

500 ml (17 fl oz/2 cups) coconut milk, either freshly squeezed or tinned (the creamier the better for this recipe)

Method

Put the coconut milk and sugar in a heavy-based saucepan and stir continuously over medium heat until the mixture comes to the boil. Reduce the heat to low, then simmer for 1 hour or until it begins to caramelise, stirring continuously to prevent the mixture from catching.

Add the cashew nuts and cardamom pods and cook, stirring gently until the mixture reaches 126°C (2