Coconut Semolina Toffees Aka Rulang Toffee Recipes

COCONUT TOFFEE

Steps:

• Line an 8-inch square baking pan with parchment paper overlapping the sides (for easy lifting).
• In a heavy bottomed 3-quart saucepan over medium heat, mix the sugar and the water over medium heat. Cook until the mixture reaches the soft ball consistency, or a temperature of 235 degrees F on a candy thermometer. Stir in the coconut, cardamom and add food coloring, if using. (The toffee should be a pale, gentle pink.)
• Quickly spread the mixture evenly into the prepared pan, firmly pressing it into the corners. Allow it to cool and harden (takes a number of hours!). Cut or break into delicate squares or pieces and enjoy!

SRI LANKAN MILK TOFFEE

Steps:

• Grease a square 9-inch baking pan with 2 teaspoons butter.
• Combine sugar and water in a large saucepan over medium heat. Cook and stir until sugar dissolves. Pour in sweetened condensed milk; cook and stir until mixture starts to bubble, about 5 minutes. Reduce heat to low. Add cashews; cook, stirring frequently, until mixture thickens, about 10 minutes.
• Stir 2 tablespoons butter, vanilla extract, and rose extract into the mixture. Continue to cook, stirring frequently, until mixture is very stiff, 8 to 10 minutes. Pour into the buttered baking pan. Spread flat using a spatula or the back of a spoon.
• Cool toffee until firm, about 15 minutes. Cut into 1-inch pieces and transfer to an airtight container.

COCONUT & SEMOLINA TOFFEES (AKA RULANG TOFFEE)

Steps:

• Firstly, oil or butter a cookie sheet (or even a cutting board would do!).
• ((If using cardomom pods - split the cardomom pods and remove the seeds. Crush the seeds with the handle of your knife.)).
• In a non-stick pan,over medium heat, dry roast the semolina until light brown in colour. Keep stirring so it doesn't burn. Set aside.
• In another pan, mix sugar and water together and cook on medium heat until all the sugar is dissolved. (If you find the mixture getting too dry and that your sugar has not yet dissolved, add a bit more water).
• Add the coconut and mix well.
• Add roasted semolina, cardomom seeds or powder, vanilla essence and mix until well combined and the mixture is ready to set. (Should be quite thick).
• Immediately transfer onto the greased sheet and flatten with the back of your spatula. Cut into any shape you like - (Diamond or square)with a butter knife.You can even use a cookie cutter if you fancy!
• Allow to set and cool completely. It may take about 30-40mins.
• Once cooled, store in an airtight container and enjoy!

COCONUT TOFFEE 2

Steps:

• Line a 8- by 8-inch brownie pan with wax or parchment paper, overlapping the sides for easy lifting later.
• Pour some water into a very small bowl and put it in the freezer to chill (this is in case you don't have a thermometer, or if you want to be super accurate).
• In a small saucepan, stir together the sugar and 1/2 cup water. Attach a candy thermometer to the pot (if you have one) and place over medium heat. Bring to a gentle boil.
• Continue to cook the sugar mixture (it should bubble adamantly), stirring occasionally, and checking the temperature, either with the candy thermometer or with a regular digital thermometer. Be extremely careful; bubbling sugar will burn you like nobody's business.
• When the sugar mixture reaches 230 degrees F, turn the heat off. If you don't have a thermometer, pull the chilled bowl of water out of the freezer and, using a spoon, drop a tiny dollop of the sugar mixture into the cold water. It should form long strings. This is called "one-string consistency" and it means that your sugar is at exactly the right temperature.
• Stir in the cardamom and red food coloring if you're using it. Now, add the coconut and the cashew powder if using. Stir carefully until the whole mixture is an even pink hue. Quickly, pour into the prepared pan, smooth out so it's an even thickness and allow to cool for about an hour.
• When hardened, pull out of the pan, and cut into either bite-size squares or diamonds. Enjoy with a warm cup of chai!