Nutrition
Condensed milk toffee
Ingredients
14-ounces of condensed milk
2-3 tablespoonfuls of vegetable oil
1 teaspoonful of vanilla extract (optional)
Preparation
-On medium heat, put the condensed milk and two teaspoonful of oil. The reason for the oil is to prevent the toffee from sticking as it cooks.
-Stir continuously as it cooks. The condensed milk will start to bubble and then start to thicken. When this happens, stir vigorously and continuously.
-As you continue to cook and stir the condensed milk, the colour will progressively change into golden brown.
-Turn the heat off and transfer the toffee onto a lightly oiled surface. Let it cool a bit. Do not let it cool completely else it will be too hard to mould.
-Roll and cut the toffee into any shape you prefer while it is still warm.
-Store in an airtight glass container.
-For a softer caramel candy, add two tablespoonfuls of lime or lemon juice when cooking.