Sunday, April 20, 2008

A Toast To Toffee

I have been meaning, for a long while, to write a piece on what a disaster my attempt at making sweets during Diwali turned out to be. While I will still leave that saga for another day, today’s post features condensed milk as the key ingredient. The reason for this is that I had bought a tin in the hope of making some kind of a barfi * (I don’t even remember which one now) for the festive season. Yesterday, while I was browsing in the fridge, I came across this tin and decided to use it up making milk toffee. This recipe is one of the most common ones to grace the platter of sweets in the vast majority of Indian Catholic homes at Christmas. I remember my mom making these toffees by the dozen and them being wolfed down by the kids in our apartment building. Of course, hers were much prettier to look at as they were moulded into these cute shapes that made them eye candy :) in addition to being a delicious treat!

* The Indian equivalent of fudge

P.S. The title for this piece was inspired by A, who added a touch of whimsy to the picture with the Bailey’s Irish Cream. Maybe the next time around, I’ll try flavouring these sweets with this delightful liqueur.

Condensed Milk Toffee
(makes 25 – 30 pieces)


Butter – 7 tbsp
Sugar – 15 tbsp
Condensed Milk – 1 tin


1. Heat the butter and sugar together on a low flame and stir till melted and well mixed.
2. Pour in the condensed milk and cook on a slow fire, stirring occasionally.
3. Cook till the mixture turns light brown and begins to leave the sides of the pan.
4. Turn onto a greased tray, and mark into squares.
5. Cool till it reaches room temperature and then cut into squares.
6. Store in the refrigerator, wrapped in foil.

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