I'm rounding up my Sri Lankan New Year celebration with a sweet treat called Milk Toffee. This is one of my mother's favorite sweets. After eating some of the spicier dishes Sri Lankans love to eat, it's nice to finish off with something very sweet to calm those fires in your mouth.
2 1/2 cups white sugar
1/4 cup water
1 can Borden's Condensed milk (or Milk Maid brand)
1/3 cup chopped raw cashews
1 tsp vanilla
small pinch of salt
Directions:
In a heavy bottom pan heat sugar and water on medium high heat and bring to a rapid bubble for several minutes. Stir with a wooden spoon. Careful not to burn sugar.
thickens, becomes darker in color and starts to pull away from the sides of the pan as you stir you can add the cashews. My mother also says that you should be able 
to hold a strand of the sugar mixture from the spoon to the pan and it should not be dripping, then it's done. Another method is to have a bowl of ice water and place a drop of the mixture into the cold water. It should harden up quickly. All ways to see if your toffee is done. Then line a baking sheet with parchment paper and butter it. Pour the toffee mixture into the pan and allow to cool for 20-30 minutes. Once set, cut into squares. Allow to fully cool and store in an airtight container. Enjoy.
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