Sri Lankan Milk Toffeeu
Although the Cat's Table revolves around a dinner table on the ship, food does not play a big part of the book. I decided to make a traditional Sri Lankan dish that I could imagine the boys eating. I found this recipe for Milk Toffee on this great blog, Love and Other Spices. Milk Toffee is a aromatic candy made by cooking down condensed milk. This stuff is hella sweet, but good in small pieces.
1 and 1/4 cup granulated sugar
4 tablespoons water
1 can condensed milk
1 teaspoon vanilla
2 cardamon pods, crushed, seeds removed and crushed with back of knife
1/2 cup chopped roasted cashews
- Grease well a square baking pan or a small loaf pan (this will determine the thickness of your candy).
- Combine the sugar and water in a small heavy sauce pan, heat over low, stirring until the sugar is dissolved.
- Add the condensed milk and turn heat up to medium. Cook, stirring constantly, for 15 minutes. Please note, if you leave this milk unattended it will boil over before you know it.
- Add the cardamon and vanilla.
- Keep cooking and stirring until the color of the milk becomes like light caramel and the mixture thickens significantly, another 15 minutes for me.
- Add the nuts and stir to combine.
- Pour into the buttered dish. Let set then cut with a greased knife into small pieces.
- Store in an airtight container for 3 - 5 days.