Coconut toffee
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Thick coconut milk |
| 1 | cup | Milk |
| 2 | cups | Sugar |
| 1 | pinch | Salt |
| 1 | teaspoon | Fresh butter |
| A few drops of vanilla essence | ||
Directions
Mix both the milks together. Keep it on fire in a thick-bottomed vessel and bring to a boil. Add sugar and salt and cook on a slow fire stirring continuously. When the mixture thickens, test it by dropping a little in cold water. If it forms a soft ball, remove the vessel from fire, add butter and vanilla essence and again cook on a slow fire till it thickens.
Pour it at once on a greased plate and cut into square pieces.
Makes 25 pieces.
Note: If prefered, any colour could be added.
Recipe by: Mangalorean Cuisine by Saranya S. Hegde Posted to recipelu-digest by Sharon Raghavachary <schary@...> on Feb 22, 1998