NO BAKE DESSERT | Caramel sweet
Sri Lankan milk chocolate is rich, creamy, and nostalgic in the best way – somewhere between a soft fudge and a chewy milk toffee, but with a chocolatey twist. Made with milk powder, sugar, cocoa, and a hint of coconut richness, it’s sweet without being overpowering and honestly way too easy to keep reaching for. This is one of those treats that instantly takes you back, whether that’s to family gatherings, sweet tins at home, or sneaking “just one more” piece from the kitchen.
I added these to my Christmas cookie boxes this year as a little Sri Lankan surprise, and they ended up being a fan favourite. Among all the cookies, this was the one people kept asking about — and the one that disappeared the fastest. It’s simple, comforting, and feels extra special, which is exactly why it deserved a spot in the box.
Sri Lankan Milk Toffee
Description
Rich, creamy Sri Lankan milk chocolate with nostalgic flavours—added to my Christmas cookie boxes for a fun Lankan twist.
Ingredients
Instructions
- If using raw cashews, roughly chop and toast them in a dry pan for a few minutes until lightly golden. Set aside.
- In a pot, combine the condensed milk, water, and sugar. Cook on low heat, stirring constantly, for 45 minutes to 1 hour until thick and creamy, similar to softened butter. If the mixture starts to boil or rise, lower the heat — it should cook slowly.
- Remove from heat and mix in the vanilla, cardamom, butter, and cashews. Pour into a parchment-lined square dish and smooth the top.
- After about 10 minutes, lightly score into pieces.
- Let it set at room temperature on the counter for at least 1 hour (4 hours is best) before cutting.
