Milk cream or milk toffee is a fudge made of milk, sugar and cashew nuts. Learn how to make milk toffee with condensed milk, a much quicker version but tastes just as good as the traditional version.
These delicate Christmas treats are a regular in my household that always feature on our Christmas platter!
I have fond memories of making them along with my mom and younger sister. After we were done with dinner, we would prep up to make milk cream, mom would make the fudge mixture ready, I and my sister would shape them enthusiastically, eating away at least quarter of the yield..hehe 😀
These are super addictive, a little labor intensive, but eh, common, it’s Christmas after all! ‘Tis the season to gorge on all sorts of delicacies, or at least I like to make myself believe.
Traditionally whole milk and sugar are used to make milk cream from scratch, but Mum uses condensed milk to make things easier.
I’ve tasted both the versions and 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, these too are fudgy and melt-in-the-mouth!
Table of Contents
HERE ARE SOME MORE TRADITIONAL GOAN CHRISTMAS SWEETS! DO CHECK THESE OUT TOO
- Bebinca
- Guava cheese
- Coconut Toffee
- Baath cake
- Doce de grao (chana dal fudge)
- Karanji/Neureos
- Kormolas
- Shankapali
- Marzipan
STEP BY STEP INSTRUCTIONS TO MAKE GOAN MILK CREAM | MILK TOFFEE
- First, grind the cashews to a fine powder. In a dry nonstick pan/ heavy bottomed pan, add sweetened condensed milk, cashew nut powder, vanilla extract. Switch on the heat to medium-low, stir continuously.
- Continue stirring ( for the next 15 minutes) until the mixture leaves the side of the pan.
- Now add the butter , keep on stirring , till the mixture reaches soft ball consistency (to test: drop a little mixture into a bowl of water, if you can form a small ball by rolling it between your fingers, and it doesn’t disintegrate in water and neither too sticky, it’s done). Takes another 10 minutes approx on low heat.
- Now transfer this mix to a greased plate, spread it out with a spatula.
- When it is slightly warm, form them into shapes by using the silicon molds, (you can dust a little icing sugar on your hands and the molds, if you find the mixture to be little sticky, or you can also grease your palms and the silicon mold with butter). If you do not have the 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 into desired shapes. Place them on a plate, leave it on the counter to dry, uncovered for about 1 day. Transfer to an air right container (stays good at room temperature for at least a week, you can then keep it in the refrigerator).
HOW TO MAKE MILK TOFFEE | MILK CREAM?


Goan Milk Cream | Milk Toffee Recipe
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 14 oz / 397 grams sweetened condensed milk
- 1/3 cup cashew nuts, roasted & unsalted
- 1/4 tsp vanilla extract
- 1 tbsp butter
Instructions
- First, grind the cashews to a fine powder. In a dry nonstick pan/ heavy bottomed pan, add sweetened condensed milk, cashew nut powder, vanilla extract. Switch on the heat to medium-low, stir continuously.
- Continue stirring (for the next 15 minutes) until the mixture leaves the side of the pan.
- Now add the butter , keep on stirring , till the mixture reaches soft ball consistency (to test: drop a little mixture into a bowl of water, if you can form a small ball by rolling it between your fingers, and it doesn't disintegrate in water and neither too sticky, it's done). Takes another 10 minutes approx on low heat.
- Now transfer this mix to a greased plate, spread it out with a spatula.
- When it is slightly warm, form them into shapes by using the silicon molds, ( you can dust a little icing sugar on your hands and the molds, if you find the mixture to be little sticky, or you can also grease your palms and the silicon mold with butter).
- If you do not have the 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 into desired shapes. Place them on a plate, leave it on the counter to dry, uncovered for about 1 day. Transfer to an air right container (stays good at room temperature for at least a week, you can then keep it in the refrigerator).
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Regards,
Freda
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 if it’s left out. You need to start making the shapes when the mixture is warm, once it hardens you can’t do much.
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 🙂