See if you can make this amazing milk toffee (kiri aluwa) from Sri Lanka.
220g (1 cup) caster sugar (fairtrade)
395g sweetened condensed milk
30g unsalted butter
50g unsalted cashews, chopped
1 tbs vanilla extract
Place 125ml water and sugar in a saucepan over medium heat.
Stir until sugar dissolves then stir in condensed milk and butter.
Cook, stirring, for 15 minutes or until the mixture is light golden.
Stir in nuts and vanilla.
Cool then spread evenly into a deep baking tray.
Using a knife, score mixture into squares and set aside for 1 hour.
Store in the fridge for up to 2 weeks.