Milk Toffee



  • 300 mL tin condensed milk
  • 150 mL boiling water
  • 1/3 cup salted butter
  • 1 1/2 cups brown sugar
  • 1 tsp vanilla extract
  • 5 – 7 cardamom pods (crushed)
  • roasted and crushed peanuts


  1. Pour condensed milk into a cool pan.
  2. Use the boiling water to dilute the remaining condensed milk stuck in the can, and add it to the pan.
  3. Next, add in the vanilla and sugar.
  4. Turn on the heat to medium and stir often so that the sugar doesn’t stick to the bottom.
  5. Continue stirring intermittently for about 20 – 30 minutes until the mixture starts bubbling, at which point you have to lower the heat and start stirring a bit faster and more often.
  6. Once the mixture starts getting thick, add in the butter and mix it in fast.
  7. Discard the outer husk of the ground cardamom, and mix in the rest with the milk toffee.
  8. Next, add the crushed nuts and turn the heat back up a little close to medium.
  9. Once the mixture looks like a thick caramel sauce, turn off the heat and transfer it into a casserole dish about 3/4 inch to 1.5 inches thick.
  10. When the mixture is cooled enough and has reached a soft fudge consistency, start cutting out the square/rectangles shapes without removing any pieces.
  11. Garnish with some roasted peanuts, and let it cool down further until the edges become harder.
  12. Once it has cooled down enough to handle, completely cut out the pieces from the casserole dish and transfer them onto another plate to let them air dry for a few hours before serving.


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