Milk cream ( milk toffee)


Milk cream or milk toffee as some call it is a fudge made of milk , sugar and cashew nuts. These delicate Christmas treats are a regular in my household that always feature on our Christmas platter ! I have fond memories of making them along with my mom and younger sister. After we were done with dinner , we would prep up to make milk cream , mom would make the fudge mixture ready , me and my sister would shape them enthusiastically, eating away at least quarter of the yield..hehe ?
These are super addictive , a little labor intensive, but eh, common , it’s Christmas after all ? ‘Tis the season to gorge on all sorts of delicacies , or at least I like to make myself believe ?
Traditionally whole milk and sugar are used to make milk cream from scratch , but mum uses condensed milk to make things easier. I’ve tasted both the versions , and don’t find much difference quite frankly , the ones made with whole milk tend to look a little whiter and a little softer than the ones made from condensed milk. Regardless , these too melt in the mouth. Once the milk cream is shaped , it is important to let it dry for about a day to give it that melt in the mouth effect ?

Ingredients: Measuring cup used, 1 cup = 250 ml
14 oz / 397 grams sweetened condensed milk
1/3 cup cashew nuts ,roasted & Β unsalted
1/4 teaspoon vanilla extract
1 tablespoon butter

Preparation :
1. First , grind the cashews to a fine powder. In a dry non stick pan/ heavy bottomed pan, add sweetened condensed milk, cashew nut powder, vanilla extract. Switch on the heat to medium low , stir continuously.
2. Continue stirring ( for the next 15 minutes) until the mixture leaves the side of the pan.
3. Now add the butter , keep on stirring , till the mixture reaches soft ball consistency ( to test : drop a little mixture into a bowl of water, if you can form a small ball by rolling it between your fingers , and it doesn’t disintegrate in water and neither too sticky , it’s done). Takes another 10 minutes approx on low heat.
4. Now transfer this mix to a greased plate , spread it out with a spatula.
5. When it is slightly warm , form them into shapes by using the silicon molds , ( you can dust a little icing sugar on your hands and the molds, if you find the mixture to be little sticky , or you can also grease your palms and the silicon mold with butter ). If you do not have the silicon molds , you can roll the mix out with the help of a rolling pin, and cut into desired shapes. Place them on a plate, leave it on the counter to dry, uncovered for about 1 day . Transfer to an air right container ( stays good at room temperature for at least a week, you can then keep it in the refrigerator ).



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  1. Loretta says:

    Oh I remember milk toffee so well Freda, gosh I feel so tempted now, especially since the ingredients are right at my fingertips :). I’ve never made it before, love it! I wish you were closer, I’d have visited you for “kunswar” πŸ™‚

      • Loretta says:

        I don’t speak konkani at all, but I do understand it Freda, maybe not as much anymore though. My parents spoke Portuguese and konkani and of course English. I wish I had picked up Portuguese. I just know some konkani words like “kunswar” πŸ™‚ the important words if you know what I mean πŸ™‚

  2. Lina says:

    Wow Freda! These sound amazing and yet simple…I really love the different shapes you have used! Wish you a really very happy vacation! I am trying the fruit cake tomorrow and will mail you the pics once done☺☺☺☺☺☺☺

  3. CHCooks says:

    So beautiful Freda πŸ™‚ I have never had a homemade milk toffee and this looks so awesome πŸ™‚ I could so relate to doing things together with my mom and sis πŸ™‚ Hugs!

  4. Smiling Notes says:

    Looks so delightful and delicious! One of our family friends always used to make this during Christmas back in India and I used to absolutely love them! Thanks for sharing this recipe. I’m going to try them out now.

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