Simple Way to Sri Lankan Lamb Curry Hemsley

Sri Lankan Milk Toffee

A good curry is to boiled rice, what a lead guitar is to a rock band.

Recipe Summary Sri Lankan Milk Toffee

My husband is from Sri Lanka and he grew up enjoying this fudge-type candy on very special occasions. With a little help from a few of his aunts, I came up with this version.

Ingredients | Sri Lankan Lamb Curry Hemsley

2 teaspoons butter, or as needed

1 ½ cups white sugar

2 tablespoons water

1 (10 ounce) can sweetened condensed milk

½ cup finely chopped cashew nuts

2 tablespoons butter

1 teaspoon vanilla extract

2 drops rose extract, or to taste

Directions

Grease a square 9-inch baking pan with 2 teaspoons butter.

Combine sugar and water in a large saucepan over medium heat. Cook and stir until sugar dissolves. Pour in sweetened condensed milk; cook and stir until mixture starts to bubble, about 5 minutes. Reduce heat to low. Add cashews; cook, stirring frequently, until mixture thickens, about 10 minutes.

Stir 2 tablespoons butter, vanilla extract, and rose extract into the mixture. Continue to cook, stirring frequently, until mixture is very stiff, 8 to 10 minutes. Pour into the buttered baking pan. Spread flat using a spatula or the back of a spoon.

Cool toffee until firm, about 15 minutes. Cut into 1-inch pieces and transfer to an airtight container.

Info | Sri Lankan Lamb Curry Hemsley

prep: 10 mins cook: 23 mins additional: 15 mins total: 48 mins Servings: 25 Yield: 25 pieces

TAG : Sri Lankan Milk Toffee

World Cuisine Recipes, Asian,