Milk toffees

🍬 Small golden sweetened-condensed-milk candies, cooled as a slab before cutting.

Ingredients

• 397 g sweetened condensed milk, weighed net contents
• 10 ml neutral oil: 8 ml pot and 2 ml liner/blade
• 15 ml potable water, added at start
• ½ teaspoon vanilla

Preparation

Prepare stable heatproof dish with food-grade silicone mat or suitable baking paper lightly oiled from reserved 2 ml. Keep some for blade. Keep children away from hot cooking area.

In heavy pot combine 8 ml oil, condensed milk, 15 ml water and vanilla before heating. Never add cold water to already very hot candy.

Heat medium-low and stir continuously with heatproof spatula, scraping bottom/corners.

Continue about 15–20 minutes, depending on pot/heat, until golden caramel and thick mass gathers and clearly pulls from bottom. Reduce heat if darkening too quickly.

Remove heat and carefully transfer to prepared support. Spread with spatula into roughly 1 cm thick rectangle, without touching paste with fingers.

Cool at least 20 minutes until safely lukewarm and firm enough to cut without hand handling. Cut 24 small rectangles with lightly oiled blade and cool at least 10 more minutes, longer if still warm.

Separate only fully cold pieces. Yield is 24 candies and one estimated portion is one piece, not a full plate.