Condensed Milk Toffee
Tiny Kitchen, Big Flavors cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by K Kampani on SeeMeCook
A chewy, caramel-colored candy made by slowly cooking sweetened condensed milk with butter or oil. The thick, stretchy mixture is shaped into small cylinders and firms as it cools.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Contains
- Dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 14 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 415 g before cooking, which is about 20 g per serving.
Steps
Lightly grease a clean tray or work surface and set it aside for shaping the finished toffee.
Place a non-stick pan over low heat. Add the butter or vegetable oil and let it warm gently without allowing it to brown or smoke.
Pour the sweetened condensed milk into the pan with the butter or oil.
Stir continuously with a wooden spoon or silicone spatula, scraping across the bottom and around the sides of the pan so the milk does not scorch.
Continue cooking over low heat for 15–25 minutes. The mixture will gradually thicken and change from cream-colored to a deep caramel or light brown color.
Add the optional vanilla, caramel, or butterscotch flavor near the end of cooking, then stir thoroughly until evenly incorporated.
Continue stirring until the mixture is thick, stretchy, and moldable, pulls together into a mass, and leaves the sides of the pan. Do not cook it until hard or brittle if a chewy texture is desired.
Remove the pan from the heat and transfer the hot mixture to the lightly greased tray or work surface.
Allow the mixture to cool until it is warm enough to handle safely but has not completely firmed up.
Pinch off small portions and roll each portion into a short cylinder. Work carefully because the mixture may still be warm.
Leave the shaped toffee at room temperature until completely cool and firm.
Store the cooled toffee in an airtight container.
Notes
For chewy toffee, stop cooking when the mixture is thick, stretchy, and moldable rather than hard or brittle; it firms as it cools. The source does not specify a storage duration.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 70
- Protein
- 2 g
- Carbs
- 11 g
- Fat
- 2 g
- Fiber
- 0 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
