Kiri Toffee is that one sweet treat that disappears from the plate before you even realize it. These sugary, milky, melt-in-your-mouth squares are a staple at every Sri Lankan tea party. Cooking it requires a bit of an arm workout from all the stirring, but the sweet reward is totally worth it.
Ingredients
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1 tin (395g) sweetened condensed milk
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500g white sugar
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1/4 cup water
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2 tbsp butter
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1 tsp vanilla extract
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1/2 cup chopped raw cashews (optional)
Method
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Grease a flat baking tray with a little butter and set it aside.
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In a heavy-bottomed pan, dissolve the sugar in the water over medium heat.
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Pour in the condensed milk and start stirring. You must stir continuously so it doesn’t burn at the bottom!
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Once the mixture starts pulling away from the sides of the pan and looks bubbly and thick, quickly stir in the butter, vanilla, and cashews.
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Pour the hot mixture into the greased tray, flatten it with a spatula, and let it set for about 10 minutes. Cut into squares while it is still warm.
Do not wait until the toffee completely cools down to cut it! It will become too hard and crumble. Score the lines while it’s still warm and slightly soft.
