Coffee Toffee

Ingredients:

-Condensed milk 400g

-Cocoa powder 1 tbs

-Doodh (Milk) hot 3 tbs

-Instant coffee 2 tbs

-Makhan (Butter) 3-4 tbs

-Cold water as required

Directions:

-In a frying pan,add condensed milk & cocoa powder.

-In hot milk,add instant coffee & mix well than add in frying pan & whisk until well combined.

-Turn on the flame,whisk continuously & cook on low flame for 2-3 minutes.

-Add butter,mix continuously & cook on low flame until it leaves the sides of pan (approx. 25-30 minutes).

Note: To test the consistency of mixture, add a small amount to cold water, if the mixture doesn’t dissolve & hardens in the water, it’s ready!

-Transfer the mixture on a silicon mat & press lightly to remove air bubbles.

-Let them cool slightly & divide the dough into small portions.

-Take one portion & roll it into a log,cut small bite size toffees with the help of the cutter.

-When the toffees are completely cool,wrap in butter/baking paper (makes 55-60).

-Can be stored in a cool & dry place for up to 2 weeks (Shelf life).