Coconut toffee

Yield: 1 Servings

Measure Ingredient
1 cup Thick coconut milk
1 cup Milk
2 cups Sugar
1 pinch Salt
1 teaspoon Fresh butter
\N \N A few drops of vanilla essence

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

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