Milk cream or milk toffee is a quintessential Christmas sweet prepared amongst the Goan Catholics and East Indians. It is a delicious fudge made with milk, sugar, and cashew nuts. Sharing my Mum’s milk cream recipe with condensed milk, a much quicker version that tastes just as good as the ones made traditionally.
My Christmas sweet platter is incomplete without marzipan, milk cream, and fruit cake! If either of these is missing, my platter just feels incomplete, that’s how much I love these sweets!
Making a batch of milk toffee always sparks beautiful memories! I am transported back to my younger days when we would help my Mum prepare this sweet. After we were done with dinner, my younger sister, Rochelle, and I would prep up to make milk cream. I can still picture shaping them so meticulously and also, gobbling some right away 😀
These look like Christmas marzipan sweets, but are usually not colored, and are mostly shaped into pretty shells. Along with the shell shapes, I’ve also made some flower shapes. Either way, don’t they look good?
These milk cream sweets are super addictive, and a little labor intensive, but the shortcut version using condensed milk that I’ve learned from my Mum is a true lifesaver!
Table of Contents
Ingredients needed
Sweetened condensed milk: I’m using just one can of condensed milk for this recipe. If you like to make a bigger batch, use 2 or more cans and increase the quantity of remaining ingredients accordingly. Keep in mind that the cooking time will increase
Cashew nuts: I’ve used skinned, unsalted cashews. I’ve sifted the powder for a smooth appearance. You may use readymade cashew flour too.
Butter: You will need some butter for the milk mixture, as well as to grease your palms and molds while shaping the milk creams. This will prevent them from sticking too much while shaping. I’ve used salted butter, the salt helps balance out the sweetness in this recipe. If using unsalted butter, add a tiny pinch of salt, about 1/8 teaspoon.
Vanilla extract: I’ve used regular vanilla extract to flavor the milk creams. You can also use clear vanilla extract to keep the color of the milk toffee lighter.
How to make Goan milk cream (milk toffee) – Step-by-step process
Step 1: Grind cashews to a fine powder
Add 50 grams (1/3 cup) of skinned, unsalted cashews to a blender and grind to a fine powder. Use the pulse setting to grind cashews so that they don’t release oil. Sift and set aside. (Photos 1 to 3)
Grease a heatproof or steel plate with melted butter and set it aside. (Photo 5)
Step 2: Cook the fudge mixture
In a heavy-bottomed or nonstick pan, add 400 grams can of sweetened condensed milk, along with the cashew powder. (Photos 6 and 7)
Switch on the heat to medium-low, and stir with a silicone or wooden spatula until smooth. (Photo 8)
Continue stirring until the mixture thickens, about 15 minutes. (Photos 9 to 11)
Now, add 14 grams (1 tablespoon) of salted butter and stir till the mixture leaves the sides of the pan. Takes another 5 minutes approx on medium-low heat. (Photos 12 and 13)
Add 1 teaspoon of pure vanilla extract, mix well and cook for 2-3 minutes. (Photos 14 and 15)
Switch off the heat.
To test: Drop a little mixture into a bowl of ice-cold water, if you can form a small ball by rolling it between your fingers, it’s done. If not, continue cooking for another 2 to 3 minutes. (Photos 16 and 17)
Step 3: Transfer to a plate and cool the mixture
Transfer this mix to a greased plate, and spread it out evenly in a flat layer using a spatula. Allow to cool down for 20-30 minutes. (Photo 18)
Grease a spatula with melted butter or oil.
After 30 minutes, lightly knead the mixture like a ‘dough’ using a spatula to fold the bottom of the mixture towards the center until the mixture starts coming together and forms a ball.
You don’t need to form a smooth ball, rather just get the mixture together until it is no longer sticky. You may also do this with your fingers, but do not over-knead the mixture. (Photos 19 and 20)
Step 4: Shape and unmold the milk toffee
Grease the molds and your palms with melted butter. (Photo 21)
Pinch portions of the dough, and make smooth balls by rolling between your palms.
Press into silicone/rubber molds to shape the milk toffee. Remove excess dough and smoothen the surface using your fingers. (Photos 22 and 23)
Gently tap the back of the mold to release the molded milk cream and place them on a plate or tray lined with parchment paper. (Photos 24 and 25)
Allow them to dry overnight on the counter. They will feel firm to the touch but have a soft and melt-in-the-mouth interior.
Storage instructions
Store milk cream in an airtight container at room temperature for up to 2 weeks. You may also refrigerate it for a longer shelf life. Bring to room temperature before serving.
Recipe Tips
Heavy-bottomed pan: I prefer using a good quality, wide, nonstick pan for this recipe since the mixture doesn’t stick to the bottom. Also, it offers more surface area and hence the mixture cooks uniformly and faster as opposed to using a wok. You may also use any other heavy-bottomed pan for this recipe.
Cook on low to medium-low heat: Cooking on low heat will prevent caramelization of the sugar present in condensed milk, thereby retaining a lighter color in the finished milk creams. If you cook this mixture on high heat, you may end up with a darker-colored milk cream. Also, you run the risk of burning the mixture.
Stir frequently: Do not leave the pan unattended as the mixture will stick to the bottom of the pan and burn. Burnt milk cream is no good, so please keep an eye out.
Do not overcook the mixture: Overcooking will cause the milk toffee to turn hard when it sets.
The right time to take the pan off the heat: When you see the mixture leaving the sides of the pan, check if it can form a ball as directed in the instructions above. If you take the pan off the heat very early, the mixture will be sticky and difficult to mold into shapes.
Allow the mixture to cool completely: When the mixture is warm, it is sticky, and you may end up using more butter to grease your palms to shape them. When the mixture is at room temperature, it is a lot easier to press it into the molds and shape them. They also unmold effortlessly.
Frequently asked questions
What is the difference between traditional milk cream and milk cream made with condensed milk?
Traditionally, milk cream is prepared by reducing whole milk to half of its quantity, and sweetening it with sugar. Ground cashews are then added and the mixture is cooked until it thickens and leaves the edges of the pan.
The shortcut version just uses canned condensed milk instead of simmering the milk for a long time. Also, since condensed milk is already sweet, it eliminates the need to add extra sugar.
I’ve tasted both versions and I 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, if you follow all my tips, these too will turn light in color with an equally delicious texture and flavor!
Can I make this without a mold?
If you do not have silicon molds, you can roll the mix out with the help of a rolling pin (grease the board and rolling pin with little butter so that it can be rolled without any sticking) and cut it into desired shapes.
Alternatively, you can set the mixture in an 8-inch square pan overnight, cut into squares and serve it as a fudge.
You may shape them by hand too. You can use a toothpick or fork to make designs over them.
Can I use other nuts?
I personally prefer using cashew nuts in this recipe. But you can use other finely ground nut flour like almond flour, walnut flour, hazelnut flour, etc.
You may also enjoy the Goan Christmas sweets
- Bebinca
- Guava cheese
- Marzipan
- Coconut Toffee
- Baath cake
- Doce de grao (chana dal fudge)
- Karanji/Neureos
- Kormolas
- Shankapali
- Kalkal
- Walnut fudge
- Coconut ice
- Christmas fruit cake
- Date rolls
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Editor’s note: This recipe was originally published on Nov 22, 2016. It has been republished and updated with new images, video, and content on Dec 21, 2022.
Goan Milk Cream | Milk Toffee
Ingredients
- 400 grams sweetened condensed milk
- 50 grams cashew nuts skinned, unsalted, 1/3 cup
- 14 grams salted butter, 1 tbsp, plus more as needed to grease the plate, molds, and palms
- 1 teaspoon pure vanilla extract or 1/2 teaspoon of vanilla essence
Instructions
Grind cashews to a fine powder
- Add cashews to a blender and grind to a fine powder. Use the pulse setting to grind cashews so that they don't release oil. Sift and set aside.
- Grease a heatproof or steel plate with melted butter and set it aside.
Cook the fudge mixture
- In a heavy-bottomed or nonstick pan, add sweetened condensed milk, along with the cashew powder.
- Switch on the heat to medium-low, and stir with a silicone or wooden spatula until smooth.
- Continue stirring until the mixture thickens, about 15 minutes.
- Now, add butter and stir till the mixture leaves the sides of the pan. Takes another 5 minutes approx on medium-low heat.
- Add 1 teaspoon of pure vanilla extract, mix well and cook for 2-3 minutes. Switch off the heat.
- To test: Drop a little mixture into a bowl of ice-cold water, if you can form a small ball by rolling it between your fingers, it's done. If not, continue cooking for another 2 to 3 minutes.
Transfer to a plate and cool the mixture
- Transfer this mix to a greased plate, and spread it out evenly in a flat layer using a spatula. Allow to cool down for 20-30 minutes.
- Grease a spatula with melted butter or oil.
- After 30 minutes, lightly knead the mixture like a ‘dough’ using a spatula to fold the bottom of the mixture towards the center until the mixture starts coming together and forms a ball.
- You don't need to form a smooth ball, rather just get the mixture together until it is no longer sticky. You may also do this with your fingers, but do not over-knead the mixture.
Shape and unmold the milk toffee
- Grease the molds and your palms with melted butter.
- Pinch portions of the dough, and make smooth balls by rolling between your palms.
- Press into silicone/rubber molds to shape the milk toffee. Remove excess dough and smoothen the surface using your fingers.
- Gently tap the back of the mold to release the molded milk cream and place them on a plate or tray lined with parchment paper.
- Allow them to dry overnight on the counter. They will feel firm to the touch but have a soft and melt-in-the-mouth interior.
So easy and quick! Always thought it would be a complicated and time consuming sweet to make. My first time ever making Christmas sweets. Glad I found this recipe. Just a question- does it have to be stored in the fridge?
Hi Joleine! It is time consuming if you make it from scratch using milk. Using condensed milk cuts back on the time. Having said that, do go through all the tips mentioned in the post to ensure that the recipe is a success if making it for the first time. It will last in an airtight container at room temperature for up to 2 weeks. You can refrigerate for a longer shelf life.
These are so beautiful and they sound delicious! I’ve saved your recipe for next Christmas!
I hope you get a chance to try them next Christmas! Thanks, Kristen 😊
These look lovely, nice light colour. Must try the recipe. Tried Milk Cream followed 3 videos but mine did not turn out whiteish despite the fact I used 10% cream. I bought a beautiful rose silicone mold from Amazon — was amazing, worked beautifully. Thanks for sharing your recipe.
I’m so glad that you tried the recipe and it worked out for you! Thanks for sharing your feedback, Lydia. I truly appreciate it 🙂 Wishing you a Merry Christmas 🎄
Loved this easy recipe. Just what I needed as a 1st attempt. I guess coz its condensed milk its slightly creamish. Is there anyway to make them stay whitish?
P.S saving this for future use 🙂
Hi Kim! It’s difficult to get that white color since we are using condensed milk. The least you can do is to cook the mixture on low heat, to prevent it from darkening too much. Thanks for sharing your feedback, glad you liked it 😊
Does it remain soft or firm if left out ? I had forged mine but it kinda melts at room temp . Is that normal
It remains firm once they have dried up. But how soft the interior is will depend on how much you have cooked the mixture. If your milk cream is melting, that means the mixture needed more time to cook. Once the mixture cools down, it is easy to shape them and they firm up on cooling and remain soft inside.
Excellent share Freda. Loved your moulds. So beautiful 👌 👌
Thanks so much 🙂
Hi
It looks so good. I m definitely going to try this.
Can it be used for decorating cakes?
Hi Sarmistha! It’s more of a candy of sorts, but I see no reason why you can’t use it for cake decor 🙂 give them any shapes to go with the theme, but make sure you use hard silicon molds.
Thank you so much
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.
Most welcome dear 🙂
Loved the shape. Looks yummy. Awesome share Freda.
Thanks Sujata di 🙂
Awesome milk toffee Freda. Just in time for Christmas sweets. Would appreciate more such treats from you. Thanks!
Thanks Irene, I already have a couple on the blog, feel free to browse though 🙂
This looks like the perfect treat for my sweet tooth. Looks super cute and very inviting.
Thanks a lot 🙂
Oh-so-nice. I am truly loving this toffee though not really a sweet tooth person.
Thanks a lot 🙂
Freda, They look so cute and pretty!!!
Thanks dear 🙂
Freda, those are just beautiful little treats!
Thanks Kathryn 🙂 Happy Thanksgiving!
These look awesome Freda!
Thanks Antonia! Happy Thanksgiving 🙂
Happy Thanksgiving to you as well Freda!
Thanks 😀 I hope you had a wonderful Thanksgiving!
Thanks Antonia! Yes 🙂
Freda,
These look spectacular! Love the cashew taste so bookmarking this recipe for sure!
Thanks so much Sandhya 🙂
These both looks and sounds very delicious 🙂
I can already imagine to make them with different kind of nuts, which will give a little variation to different toffee’s.
Yes that would be great! Thanks, Irene 🙂
These look so good!!! ??? loving the shapes…
Thanks sweetie 🙂
Freda, these look GREAT. I love the intricacy of the design you were able to get into them 🙂
Thank you Jess 🙂
Looks awesome..sure you should had good time making this beauties??
Thanks Lathiya 🙂
WOW they look so pretty and I am sure and absolute treat
Thanks so much! They very much are 🙂
😉
And you’ve used some pretty moulds as well 🙂
My mum in law picked these up from Mumbai last year 🙂 I couldn’t find these in the US 🙁
You will probably get some Christmas themed moulds in Michaels. That said, the dessert sounds delicious & I’m sure will taste amazing anyhow:)
I will definitely check it out! Last time I ordered some from amazon, and they were the soft ones, that didn’t really help with the shapes much. The Indian moulds tend to be firm. Will still look though, thanks for letting me know 🙂
?
Oh my God! Freda your recipes are all amazing! This one looks so delicious, I can’t wait to try it soon! 🙂 Thanks for sharing dear:)
These are an absolute treat! Thanks so much dear! Glad you liked them 🙂
These look so adorable. These are perfect even if it’s not Christmas season. 😀
Thanks so much Jhuls!! 🙂
My eternal favourite! looks so delicious! great photography as always!
Thanks so much Gloria 🙂
A lovely recipe, Freda, and such delicate designs! Cashews are my favourite nuts, and I can imagine how great these taste, 🙂
Thanks a ton Millie 🙂
Just awesome! What a great job you’ve done!!!
Thanks a lot 🙂
Quick Nd yummy treat.. Perfectly shaped
Thanks a lot Vidya 🙂
So beautiful Freda 🙂 I have never had a homemade milk toffee and this looks so awesome 🙂 I could so relate to doing things together with my mom and sis 🙂 Hugs!
thanks a ton dearie 🙂
Such easy to make recipe. I’m sure my daughter will love it.
Thanks Megha! Glad you liked it 🙂
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☺☺☺☺☺☺☺
Thanks so much girl! Awaiting your cake pics:) Good luck!
Intersting one and looks super luscious dear Freda…. 🙂 🙂
Thanks a lot dear 🙂
Looks and sounds delicious, Freda! I love the beautiful details!
Thanks a ton Anna 🙂
Mouth-watering! Thanks for sharing!
Welcome Chris:)
So gorgeous, Freda!
Thanks so much Lana <3
Woooooow gorgeous and tempting
Thanks Linda dearie <3
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” 🙂
Awwww! I wish the same too Loretta, would gladly share all these delicacies with you Loretta 🙂 ‘Kunswar’, hehe, do you speak konkani fluenty? I don’t really speak Konkani, but understand it well 🙂
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” 🙂 the important words if you know what I mean 🙂
Delicious festive recipe Freda.
Thanks a ton Skd 🙂
Wow these are easy to make..m amazed at the moulds shapes. .looks soo artistic..love it..??????
Thanks so much Neethu 🙂
Freda, these look really amazing and delicious! 🙂
Thanks a lot Linda 🙂
This reminds me a bit of the Brazilian sweet “Brigadeiro”. I love the addition of cashews in your version, and the molds make them so pretty. Great idea! 🙂
Thanks so much Ronit ! yes I’ve heard of Brigadeiro , I guess this has been adapted from that recipe , since the Goan cuisine has pretty much evolved from Portuguese cuisine 🙂
How interesting! 🙂
These are so pretty Freda and sound really delicious! I love this recipe!
Thanks a lot Lynn ❤️
What a delicious treat! 🙂
Thanks Aruna ?
What a delightful treat
Thanks a bunch Ritu:)
Those sweet treats are works of art, so beautiful, delicate and delicious, Gorgeous for the holidays, festive and so special.
Thanks a lot Suzanne ?
Interesting one! Looks so delicious!
Thanks Kushi 🙂