Milk Toffee with cashew nuts скачать в хорошем качестве

Milk Toffee with cashew nuts

Covid Lockdown Diary... Milk toffee with cashew nuts. This one takes me back almost 6 decades. In the old days my mum used fresh milk instead of condensed milk and it took ages and ages and ages of constant stirring! I couldn't have been more than 10 years old but can still vividly recall mum handing the wooden ladle to me as she took a comfortable back seat: "Ian, your hands are so much stronger than mine so please do the stirring." They say there is a sucker born every minute... Looking back I do believe they had a point! I'm no expert but for whatever it's worth these are a few tips that I thought would be useful : Stir constantly! It not only prevents the toffee from burning it also stops it from boiling over especially in the initial stages when it is more fluid. If it still tends to boil over despite the stirring then lower the heat. (My mum taught me this 50-odd years ago!) the end point (when you stop cooking the toffee) is vital to achieve the proper consistency. The 2 traditional ways of identifying this point is puting a small amount in a saucer of cold water. It should form a firm ball. The other is to wait till the toffee begins to 'leave the pan'. When you stir it does not stick to the pan. Instead it tends to clump and you can almost roll it around the pan. (watch the video). Ingredients 1can of condensed milk (400gms) 220 gms sugar 1/4cup water 2 tablespoons butter 1/4 tsp cardamom powder 1tsp vanilla essence 50gms chopped cashew nuts (I have also used walnuts or pecans and it turns out great)