Imported from Instagram
Condensed Milk Toffee
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.
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Ingredients
- 400 g Sweetened condensed milk (One 380–400 g tin)
- 1 tbsp Butter or vegetable oil (Use butter or vegetable oil; the nutrition estimate is based on butter)
- 0.5 tsp Vanilla, caramel, or butterscotch flavor (Optional; add near the end of cooking)
- Butter or vegetable oil for greasing (Lightly grease the tray or work surface)
Steps
- 1
Lightly grease a clean tray or work surface and set it aside for shaping the finished toffee.
- 2
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.
- 3
Pour the sweetened condensed milk into the pan with the butter or oil.
- 4
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.
- 5
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.
- 6
Add the optional vanilla, caramel, or butterscotch flavor near the end of cooking, then stir thoroughly until evenly incorporated.
- 7
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.
- 8
Remove the pan from the heat and transfer the hot mixture to the lightly greased tray or work surface.
- 9
Allow the mixture to cool until it is warm enough to handle safely but has not completely firmed up.
- 10
Pinch off small portions and roll each portion into a short cylinder. Work carefully because the mixture may still be warm.
- 11
Leave the shaped toffee at room temperature until completely cool and firm.
- 12
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 per serving
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