Milk Toffee is a type of Fudge we Sri Lankans love having often. Such an exquisite sweet, It’s so easy for anyone to fall in love with this Kiri Toffee. Only 5 ingredients to work with and a strong arm to stir. Impress anyone to this mouth-watering fudge.
MILK TOFFEE
How It’s Made
As I mentioned before, all I needed were the 5 ingredients. Condensed milk is the main ingredient in this toffee recipe, followed by some sugar, vanilla, cardamom, and butter.
Basically you just gotta cook it all together to whip up the best-tasting milk toffee from the comfort of your home.
I also at times use milk chocolate chips, raisins, or some broken bits of cashews to add as extra flavours. These mentioned ingredients are only an option to add to the recipe. Try experimenting with flavours and see how you like it.
I often like to make these on special occasions and events. Holidays are the best time to spoil your loved ones with this treat and make the best kind of edible gifts too.
I made a batch last night for my hubby. Only because he offered to lend me his arm to stir. They ended up just so perfect!
Milk Toffee / Kiri Toffee / Fugde
This mouthwatering treat is a popular dessert and it has been made differently by almost everyone back home. Perfect sweet for any kind of occasion.
Ingredients
- 2 cans Sweetened Condensed Milk (400ml)
- 2 cups Sugar
- 2 tsp Vanilla Essense
- 8 Cardamom
- 2/4 cup Water
- 1 tbs Butter
- 1 cup Honey Roasted Peanuts / Roasted Cashew Nuts Optional
Instructions
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I recommend that you have all the ingredients ready before you start on it because making toffee, in general, can be very tricky, sticky and can be a challenge to get the right consistency. Once you have it mastered, it can be made easily. So get your things ready, along with a parchment paper covered baking tray, spatula, and a knife covered with butter and set them aside for later use.
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Let’s begin by heating the sugar and water together. On a medium heat use a deep pan to heat up the sugar and water until it’s all melted into a syrup.
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Turn the heat to low/medium, add condensed milk, vanilla essence along with the cardamoms to the sugar syrup. Stir for about 10 min constantly to avoid burning it.
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Throw in the butter and continue stirring until it starts to get sticky around the pan. Combine the nuts and keep stiring.
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Once it gets sticky, thick and pulls off the sides of the pan, take it off the stove and put the mixture on the baking tray. Using the spatula, flatten and smooth the fudge into place.
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Cut them while it’s still warm and keep it aside 30 min or more so that it cools down completely. Once cooled you can cut the pieces and have them stored in an airtight container for about a month IF it lasts that long.
- Some would like to cool them completely before cutting them. I can never cut them to perfect shapes once it cools down entirely. They end up breaking while I cut them so to avoid the crumbling mess I cut it once I have them shaped smoothly flat on the baking tray while it’s still warm.
- The knife does get sticky as you cut them, be sure to dip the knife into butter every time as you go.
Whether you cut them into perfect shapes or break them all into random shapes, they always turn out super delicious.
So what are you waiting for…make these for yourself and see how it turns out. Save the rest for when your family and friends come by.
Did I mention that these are great for gifting? Everyone will be thanking you for such a delicious fudge. All that stirring will be so worth it at the end. Enjoy the treat.
Check out my other recipes too
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