I love making confections, I remember from my childhood different kinds of confections were made at my grandparent's home on special occasions like Eid days which we call "metaagandu/ Bondi/fupi hakuru/bokuri banbukeyo different varieties are there which now I can't remember the real names. In the morning of Eid days after Eid prayer neighbour's will be invited for special breakfasts which these kinds of confections will be exchanged between them. Making these confections are almost dead with the older generation. Those days these confections were very popular in Maldives and dangerously delicious. Since sometime I am trying to learn how to make these Maldivian confections it may take some time as I have to go some of the islands and do little bit research. I am sure most of the people don't make because they don't know how to make it.
This milk tablet is very similar to Toffee made in Maldives, the same texture just slight difference in taste. If a tablespoon of cocoa or Milo is added it will taste just like the same.
1can condensed milk
50g unsalted butter
1tsp vanilla extract
Method:In a heavy bottom pan put all ingredients other than condensed milk, melt on very low flame until all grains of sugar is dissolved. Brush sides of pan with a pastry brush dipped in water to get any sugar grains pushed up. Don't stir too much at this stage.
Once all grains of sugar is melted add condensed milk, stir bring to a rolling boil. If you have a candy thermometer put it in the milk mixture and cook until the thermometer reads 240.F/12o.C or if you don't have a candy thermometer after some time when the mixture color changes to light toffee color test a drop of the mixture in a glass of cold water it should form a ball when rubbed between your fingers.
Take it from heat and beat the milk mixture really well with a wooden spoon. It will thicken pour into a well greased 8x10 pan. Leave to cool, before it cools completely cut it into desired shapes with a clean knife..........................................................enjoy.