On occasion, at unreasonable times during the night (FYI 9pm is unreasonable when you have a baby) I get the urge to cook or bake. When I was pregnant I would make caramel popcorn at 10pm and then refuse to go to bed till it was all finished. Then I’d complain all night about feeling so sick. Nowadays I’m a little more responsible, but the urge to concoct late at night still strikes. These toffees were the result of a late night cooking session.
If you’re afriad of sugar, look away. This recipe has A LOT! It’s definitely a sometimes food,in fact I made these, kept a few for Mr Firehouse and myself and sent the rest off to work with him to make his workmates fat.
This is a Sri Lankan classic. Cloyingly sweet but quite simple to make with only a few ingredients and a little love and patience. Have everything ready to go before you start this recipe.
- I tin of sweetened condensed mik
- 250g of sugar
- 4 tbsp. water
- 2 cardomon pods seeds removed and group
- 1 tsp. vanilla
- 2 tbsp. cashew nuts (optional)
Lay a piece of baking paper on a tray, ready to pour the hot toffee onto.
In a non-stick saucepan place the sugar and water and place on a medium heat. Stir until all the sugar is dissolved. Add the cardamon seeds, condensed milk and vanilla and stir.
Heres the hard part, keep stirring. The whole mixture will keep changing from beige to brown to dark brown.
Starting to come away from the sides
Eventually it will begin to form a ball and come away from the sides. At this point add the nuts (if you’re using) and pour onto the prepared dish.
You can use an oiled, heat proof spatula to flatten and shape this toffee. Sometimes though, the rustic-ness is nice.
As soon as it’s cool enough to touch, use an oiled knife to cut into squares!If it gets too hard, use a serrated knife to cut it up.