Kiri toffee, a beloved Sri Lankan sweet, is a rich, creamy treat that melts in your mouth. Perfect for festive occasions like Sinhala and Tamil New Year or as a homemade gift, this traditional milk toffee recipe is simple yet authentic. Follow these steps to make delicious kiri toffee that will delight your family and friends!
Ingredients for Sri Lankan Kiri Toffee
- 1 can (400g) sweetened condensed milk
- 200g granulated sugar
- 50g unsalted butter
- 50ml full-cream milk
- 1 tsp vanilla essence
- Pinch of salt
- Optional: 50g roasted cashew nuts, roughly chopped
Equipment Needed
- Heavy-bottomed saucepan
- Wooden spoon or heat-resistant spatula
- Greased square tray (8×8-inch or similar)
- Parchment paper
- Sharp knife for cutting
Instructions: How to Make Kiri Toffee
- Prepare the Tray: Line a square tray with parchment paper and lightly grease with butter to prevent sticking.
- Combine Ingredients: In a heavy-bottomed saucepan over medium heat, add condensed milk, sugar, butter, and full-cream milk. Stir gently to combine.
- Cook the Mixture: Stir continuously for 15–20 minutes to prevent burning. The mixture will thicken and turn a golden caramel color. If using a candy thermometer, aim for 115°C (240°F, soft-ball stage).
- Add Flavor: Remove from heat and stir in vanilla essence and a pinch of salt. Mix in chopped cashews for that classic Sri Lankan crunch, if desired.
- Set the Toffee: Pour the hot mixture into the greased tray. Smooth the surface with a spatula. Let it cool at room temperature for 1–2 hours until fully set.
- Cut and Serve: Lift the toffee out using the parchment paper. Cut into small squares or diamonds using a sharp knife. Serve or wrap in wax paper for gifting.
Tips for Authentic Sri Lankan Milk Toffee
- Constant Stirring: Keep stirring to achieve the perfect creamy texture and avoid burning.
- Golden Hue: Cook until the mixture reaches a rich caramel color, a hallmark of traditional kiri toffee.
- Storage: Store in an airtight container for up to 2 weeks at room temperature or 1 month in the fridge.
- Cashew Crunch: Use roasted Sri Lankan cashews for an authentic touch.