My 10 year old son, Abraham, is a sweet tooth. So when he saw this toffee recipe in my Grandma’s cookbook he was quick to request that we make it. I had a fail the last time I tried to make to toffee, so I wasn’t as keen as he was (especially as half of the recipe was missing!) but I wanted to see if I could crack making toffee the second time around. We did a bit of research online looking at other Swiss Milk Toffee recipes and talked it over with my mum, hoping to work out how to complete the recipe. Unfortunately, there weren’t any recipes the same (they all included regular as well as condensed milk, plus other ingredients) and my mum wasn’t familiar with this type of toffee.
The website with a Swiss Milk Toffee recipe that seemed the most similar to ours was Snapguide by Brit + Co, Nicoletta’s Swiss Milk Toffee. Here’s the link: https://snapguide.com/guides/make-nicolettas-swiss-milk-toffee/. Abraham and I decided to charge it and use the end of Nicoletta’s recipe to make up the end of our missing one.
We measured and stirred, simmered, and measured and stirred, finally having a sticky mess of toffee to pour into our tin. After on hour or so of allowing the toffee to cool, it was time to cut up and taste. The final consistency was more like fudge than what we call toffee, but oh my goodness—the flavour! It tasted so delicious. I am a bit of a fudge connoisseur, and this ‘toffee’ was up there with the best fudge I have ever had. The brown sugar gave it a beautiful burnt caramel flavour, and the consistency was perfect.
My taste test turned into three pieces lol. Everyone who tasted it raved about how good it was. I’m not sure if we have fluked it and come up with an amazing recipe by mistake, or if this is how Swiss Milk Toffee is supposed to taste but either way it is a win. I definitely recommend this Swiss Milk Toffee recipe. Enjoy!
- 4oz. (115gms) Butter
- 2 cups brown sugar
- 14oz. (395gms) Can condensed milk
- ½ teaspoon vanilla
- Melt butter in saucepan over low heat.
- Gradually add brown sugar, stirring constantly until sugar is dissolved. This should take approximately 7 minutes.
- Add condensed milk and bring to a simmer. Let boil for about 20 minutes on low, stirring occasionally. (You know when it’s done once the colour is golden brown).
- Remove from heat and add vanilla.
- Continuously stir for 7 minutes.
- Pour into a lined Lamington tin to set.
- Cut into squares when set.
