Sri Lankan Milk Toffee

These originate from Sri Lanka. In Sinhalese they are referred to as 'kiri toffee' which directly translates to 'milk toffee'. They are traditionally made on special occasions although in the recent past they have become more readily available in supermarkets, bakeries, etc. across Sri Lanka. There is nothing however like homemade milk toffees. It's pretty easy to make although I should probably warn you that like most sweets/desserts in Sri Lanka these milk toffees are super sweet. I often have them with a cup of freshly brewed black tea (without sugar of course!)

So here is the recipe:

Ingredients
300g sugar (preferably brown sugar as it gives the toffees a nice colour)
300ml condensed milk
2-3 tbs water
30g chopped cashew nuts (not too finely chopped, you want a bite) - Optional. Tastes just as good without cashew nuts. You can also use chopped sultanas/raisins as a substitute (or use both cashews and sultanas!)

Method
Combine the sugar with the water and place pan on medium heat till the sugar begins to dissolve. Do not stir once on heat as the sugar will crystalise.

Once the sugar is melted, pour in the condensed milk and keep stirring till it becomes thick and gooey and takes on some colour. This takes a while. Let the mixture bubble away till it becomes a brown gooey mess. Many make the mistake of taking the mixture off the heat too early. Similarly, you don't want to keep it for too long that you burn the sugar! A good indicator to know the mixture is ready is when it starts leaving the sides of the pan.

Here's a picture from Google images for a guide on the exact colour you're after:

http://www.google.com.au/search?q=milk+toffees&hl=en&client=safari&tbo=u&tbm=isch&source=univ&sa=X&ei=lC7kUKzKN4jWrQeBhICQCg&ved=0CDoQsAQ&biw=1024&bih=672

About a minute before the mixture comes off the heat, add the chopped cashews/sultanas and mix well till combined. 

Prepare a 20cm (or smaller) square baking tray by lining it with baking paper and then brushing the baking paper lightly with a bit of butter.

Once the mixture is ready, pour into baking tray, spread it so its even, and set aside to cool for about 5-10 mins. You don't want for the mixture to set completely as you will not be able to cut neat pieces of toffee. Slightly unset in the middle is a good indicator to start cutting the mixture.

This recipe should make around 20-30 toffees depending how big or small your squares are.

Enjoy!