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Kiri Toffee (Milk Toffee)


Prep time
1 hour
Cooking time
10 minutes
Total time
1 hour, 10 minutes


A traditional Sri Lankan treat - Milk Toffee usually vanishes in half the time it takes to make it.  It's amazing with raisins and cashews.  I have also tried making it with walnuts and raisins.  Similiar to American fudge but with a harder consistency (should be almost brittle as opposed to toffee like).  Great with a cup of tea or coffee and traditionally served as a sweet at the end of meals, tea time, or for festivals/New Year.


1⁄2 c
cashew nuts (broken)
1 cn
sweetened condensed milk
1 c
1⁄2 c
water (condensed milk can)
2 T
1⁄2 c
raisins (chopped, optional)


  1. Combine milk, sugar, water and cook on a slow fire until the mixture thickens and goldens.
  2. Keep stirring until the mixture is a more solid taffy like state.
  3. Remove from fire and add butter.
  4. Pour onto a greased tray (shape with wax paper if necessary).
  5. When cooled, cut into 30 pieces (small 1 inch squares).