These soft little toffees are made using just a can of sweetened condensed milk and a teaspoon of spice. My coconut dulce de leche toffees were a big success and my mom came up with the idea to add a little spice to them. I'm leaving out the coconut milk to make a softer toffee. I'm using speculaas spice but any warm winter spice mix should work perfectly as long as it is a very fine powder.
- 1 can of sweetened condensed milk
- 1 teaspoon of spice mix
This time I chose a frying pan to speed up the process. Add your spices to the condensed milk and start stirring over a low to medium heat. Don't worry if the spices don't seem to mix well, it will after some intense stirring.
The condensed milk wants to burn and stick to the bottom. It is your duty to prevent this by extreme stirring. The mix will go lumpy, but yet again your valiant stirring will in the end create one smooth shiny ball of deliciousness. By the way your pan may look ruined but it is nothing that a good soak won't fix.
Once the dulce de leche begins to come together you have the beginning of soft toffee. If you want hard toffee you can keep heating and stirring it for longer until it almost begins to burns. Turn the mass out onto a clean work surface and keep agitating it until it is still warm but doesn't burn you.
Once the toffee is cool enough to handle you can roll it into a a toffee snake. Take some scissors and simple snip off individual toffees. They will be very sticky until they have dried a bit so don't let them touch during the drying process. Once they are completely cold they won't be as sticky and you can keep them in a glass jar.