Goan Milk Cream | Milk Toffee

Goan milk creams served on a black slate platter

4.50 from 4 votes

Goan Milk Cream | Milk Toffee

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.

Course Desserts

Cuisine Goan, Indian

Prep Time 1

Cook Time 25

Drying time 8

Total Time 9 25

Servings pieces (approx)

Calories 25kcal

Author Freda Dias

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.

Video

Notes

Nutrition Disclaimer: The nutrition info listed are approximate values that are calculated using an online nutrition calculator. It may differ as per the size of the molds. If you rely on them for your diet, please use your preferred nutrition calculator.

Kindly refer to the storage instructions, recipe tips, and FAQ for more info related to this post!

Nutrition