BUTTERSCOTCH COCONUT TOFFEE SQUARES

BUTTERSCOTCH COCONUT TOFFEE SQUARES

This is a delightful toffee that is quite easy to prepare as long as you have the ingredients in the right proportion. Turns out very chewy, buttery and just the right flavour of butterscotch. So here goes, for all those sweet lovers.

INGREDIENTS

1 Tin Condensed Milk (390g or 400g)

2 Cups Dessicated Coconut

2 Cups Sugar

2 Cups Milk Powder

4 Tablespoons of Butter

1 Teaspoon Cardamom Powder

DIRECTIONS

In a large bowl, combine the milk powder, dessicated coconut, cardamom powder. Mix these to blend well and then add the tin of condensed milk. 

Stir to combine the ingredients well. It will form a thick batter. Set aside.

Set a tray (apprx. 9x4 inches) ready at hand.

In a deep non-stick pan, add the butter to melt on low heat

Once melted, add the sugar. Give it a stir and then stir from time to time until the sugar melts.

The sugar has to caramelise to a golden colour. Please make sure that you do not cook the sugar to a darker colour otherwise it will give a bitter taste to the toffee. Bear in mind that at this stage it starts changing colour rapidly.

Tip in the batter that you set aside earlier. 

Raise the heat now and stir rapidly to mix well. 

After a few minutes, it will clump together and leave the sides of the pan. Tip this into the tray and flatten out as much as possible with a spatula. It will be sticky at this stage and won't flatten out too well.

Let it cool down a bit and then grease the palm of your hand and pat it down well to smooth the surface and to even the layer in the tray. 

Sprinkle some dessicated coconut over and pat down lightly again. Cut into desired shapes while still warm. Best served at room temperature.

TOFFEE SQUARES ALL READY TO POP IN THE MOUTH