A popular Christmas fudge prepared in Catholic homes. An elderly neighbour who lived alone with her husband in Mumbai needed help when making milk toffee. In my teens and hungry to learn and cook, my mother requested me to go and help her out. I was excited to extend a helping hand. She sat on the stool and cooked the toffee over a kerosene stove which was kept on the floor. I sat opposite her and we took turns in stirring the mixture. She used thickened milk i.e. regular milk already reduced to half its volume so the toffee was ready in an hour. I still remember the whole process went so smoothly and flawlessly. Aunty was very clean and meticulous too. She did not add any colour to the toffee, cut it into diamonds right away. Glad I went to help her, I came back home and wrote the recipe which I am able to share today.
Thickened milk along with condensed milk and sugar equivalent to one empty condensed milk can is cooked on low heat, stirring continuously till the mixture leaves the sides of the pan. At this stage, chopped nuts, vanilla extract are added along with butter. The mixture is removed onto a greased marble slab or board. When slightly warm, rolled into a ball and formed into desired shapes using a mould. Alternatively, the mixture can be cut into squares or diamonds. Usually few drops of red colour are added to achieve a pink colour toffee or cocoa powder for a chocolate flavour. The toffee is rich with milk and condensed milk, sweet and delicious. It stays well at room temperature and can be refrigerated for a longer shelf life.
Milk is a good source of protein, calcium and vitamin D. Also, loaded with other vitamins and nutrients essential for a healthy heart, bones and teeth. Potassium in the milk helps to regulate blood pressure. Provides a glowing skin, hence Cleopatra took milk baths for a soft and supple skin. A glass of warm milk at night helps you de-stress and relax. Studies have shown that intake of low-fat or skim milk helps you lose weight. So include milk in your daily diet to avail of its various health benefits.
Thickened milk along with condensed milk and sugar equivalent to one empty condensed milk can is cooked on low heat, stirring continuously till the mixture leaves the sides of the pan. At this stage, chopped nuts, vanilla extract are added along with butter. The mixture is removed onto a greased marble slab or board. When slightly warm, rolled into a ball and formed into desired shapes using a mould. Alternatively, the mixture can be cut into squares or diamonds. Usually few drops of red colour are added to achieve a pink colour toffee or cocoa powder for a chocolate flavour. The toffee is rich with milk and condensed milk, sweet and delicious. It stays well at room temperature and can be refrigerated for a longer shelf life.
Milk is a good source of protein, calcium and vitamin D. Also, loaded with other vitamins and nutrients essential for a healthy heart, bones and teeth. Potassium in the milk helps to regulate blood pressure. Provides a glowing skin, hence Cleopatra took milk baths for a soft and supple skin. A glass of warm milk at night helps you de-stress and relax. Studies have shown that intake of low-fat or skim milk helps you lose weight. So include milk in your daily diet to avail of its various health benefits.
Milk Toffee
(Yields 80 pieces)
Ingredients:
6 cups or 1 1/2 litres full-fat milk
1 can of condensed milk (300 ml)
sugar measure is 1 can of empty condensed milk (levelled not heaped)
1 tablespoon of cocoa powder (for chocolate flavour) or few drops of red food colour for pink look
1/2 teaspoon vanilla extract
3/4 cups walnuts or desired nuts (chopped)
1 tablespoon of butter + extra for greasing
Method:
Lightly grease a marble slab or board, mould and rolling pin with butter.
On medium heat, in a wide heavy-bottomed pan, reduce milk to half its volume stirring continuously with a wooden spoon.
Add the condensed milk, sugar, cocoa powder (for chocolate flavour) or red food colour. Do not leave the pan and stir constantly till mixture thickens and starts to leave the sides of the pan. At this stage, add the vanilla essence, walnuts and butter. (While stirring at regular intervals, ensure to scrape down mixture stuck to the sides and on the wooden spoon.)
When the mixture stops to bubble, leaves the sides of the pan and comes in the centre, remove toffee onto the marble slab or board. Gently smoothen with the rolling pin.
While still warm to the touch, take a small amount of toffee, form into a ball and press into moulds. Turn onto parchment paper.
Alternatively, the toffee can be cut into desired shapes.
Store in a plastic container with parchment paper in between the layers. Refrigerate for a longer shelf life.
(From start to finish, it took 2 1/2 hours plus and an additional hour for moulding.)
Note:
(Yields 80 pieces)
Ingredients:
6 cups or 1 1/2 litres full-fat milk
1 can of condensed milk (300 ml)
sugar measure is 1 can of empty condensed milk (levelled not heaped)
1 tablespoon of cocoa powder (for chocolate flavour) or few drops of red food colour for pink look
1/2 teaspoon vanilla extract
3/4 cups walnuts or desired nuts (chopped)
1 tablespoon of butter + extra for greasing
Method:
Lightly grease a marble slab or board, mould and rolling pin with butter.
On medium heat, in a wide heavy-bottomed pan, reduce milk to half its volume stirring continuously with a wooden spoon.
Add the condensed milk, sugar, cocoa powder (for chocolate flavour) or red food colour. Do not leave the pan and stir constantly till mixture thickens and starts to leave the sides of the pan. At this stage, add the vanilla essence, walnuts and butter. (While stirring at regular intervals, ensure to scrape down mixture stuck to the sides and on the wooden spoon.)
When the mixture stops to bubble, leaves the sides of the pan and comes in the centre, remove toffee onto the marble slab or board. Gently smoothen with the rolling pin.
While still warm to the touch, take a small amount of toffee, form into a ball and press into moulds. Turn onto parchment paper.
Alternatively, the toffee can be cut into desired shapes.
Store in a plastic container with parchment paper in between the layers. Refrigerate for a longer shelf life.
(From start to finish, it took 2 1/2 hours plus and an additional hour for moulding.)
Note:
- If using almonds, add almond extract.
- Instead of cocoa powder, add unsweetened chocolate powder.