Comments on: Kiri Aluwa – Sri Lankan Milk Toffee http://food.laurieashton.com/2009/12/kiri-aluwa-sri-lankan-milk-toffee/ Laurie Ashton Farook's adventures and experimentations with food... Tue, 24 Jan 2012 09:22:05 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Laurie http://food.laurieashton.com/2009/12/kiri-aluwa-sri-lankan-milk-toffee/comment-page-1/#comment-2644 Laurie Wed, 30 Mar 2011 04:31:42 +0000 http://food.laurieashton.com/2009/12/kiri-aluwa-sri-lankan-milk-toffee/#comment-2644 Lauren, thanks for commenting. Sadly, I haven't made this recently, but since you've so kindly reminded me of it, I think I shall have to remedy that. And add butter while I'm at it. :) Lauren, thanks for commenting. Sadly, I haven’t made this recently, but since you’ve so kindly reminded me of it, I think I shall have to remedy that. And add butter while I’m at it. :)

]]> By: Lauren Smith http://food.laurieashton.com/2009/12/kiri-aluwa-sri-lankan-milk-toffee/comment-page-1/#comment-2643 Lauren Smith Wed, 30 Mar 2011 04:08:40 +0000 http://food.laurieashton.com/2009/12/kiri-aluwa-sri-lankan-milk-toffee/#comment-2643 Butter helps. :) I remember watching my grandma make milk toffee when I was little, and she would always add a healthy dollop of butter, or sometimes Astra, and it made her toffee heavenly; soft, chewy, almost fudgy, which is much better than the hard, grainy versions :) Butter helps. :)
I remember watching my grandma make milk toffee when I was little, and she would always add a healthy dollop of butter, or sometimes Astra, and it made her toffee heavenly; soft, chewy, almost fudgy, which is much better than the hard, grainy versions :)

]]> By: Laurie http://food.laurieashton.com/2009/12/kiri-aluwa-sri-lankan-milk-toffee/comment-page-1/#comment-877 Laurie Wed, 16 Dec 2009 11:32:46 +0000 http://food.laurieashton.com/2009/12/kiri-aluwa-sri-lankan-milk-toffee/#comment-877 No candy thermometers - they don't exist here as far as I know. From a conversation Fahim and I had, it seems that this recipe will always be grainy no matter what. It seems that there's just that much sugar in it. Of course, I plan on experimenting with the addition of butter, but whether it works or not we don't know yet. :) I make it without cardamom since Fahim doesn't like it. It works perfectly fine. Honestly, though, you could add a pinch of cinnamon powder to it if you liked, but I wouldn't add more. Or you can make it plain like I did. :) Please let me know how it goes when you make this. :) No candy thermometers – they don’t exist here as far as I know.

From a conversation Fahim and I had, it seems that this recipe will always be grainy no matter what. It seems that there’s just that much sugar in it. Of course, I plan on experimenting with the addition of butter, but whether it works or not we don’t know yet. :)

I make it without cardamom since Fahim doesn’t like it. It works perfectly fine. Honestly, though, you could add a pinch of cinnamon powder to it if you liked, but I wouldn’t add more. Or you can make it plain like I did. :)

Please let me know how it goes when you make this. :)

]]> By: Virginia Lee http://food.laurieashton.com/2009/12/kiri-aluwa-sri-lankan-milk-toffee/comment-page-1/#comment-876 Virginia Lee Wed, 16 Dec 2009 11:28:09 +0000 http://food.laurieashton.com/2009/12/kiri-aluwa-sri-lankan-milk-toffee/#comment-876 Do you have a candy thermometer? It seems to me if you take it to the soft ball stage it might stop being grainy. Of course, the humidity and kind of sugar you're using is a factor too. I'd definitely try it as so far as I know I'm not allergic to cardamom. Miss M is a particular fan of anything caramel and I'm sure she'd love it if the spice isn't too strong. Do you have a candy thermometer? It seems to me if you take it to the soft ball stage it might stop being grainy. Of course, the humidity and kind of sugar you’re using is a factor too. I’d definitely try it as so far as I know I’m not allergic to cardamom. Miss M is a particular fan of anything caramel and I’m sure she’d love it if the spice isn’t too strong.

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